View Full Version : New smoker and 1st attempt at pulled pork
tuxpuff
08-12-2009, 02:11 PM
Very exciting times over here. My first real smoker...received as a gift. Fired it up this morning for the first time. Holding a very steady 210-230. Pork butt went on at 9am.
Out of the fridge after an overnight with some dry rub. Stubbs sauce not used...just a size gauge. It's kinda smushed from sitting in a large mixing bowl.
http://www.internetarmy.com/cigars/img_0565.jpg
Warming up in the morning sun.
http://www.internetarmy.com/cigars/img_0567.jpg
The beginning
http://www.internetarmy.com/cigars/img_0568.jpg
After 2 hours
http://www.internetarmy.com/cigars/img_0569+2.jpg
After 4.5 hours
http://www.internetarmy.com/cigars/img_0571+4.jpg
More pics to follow!
Darrell
08-12-2009, 02:13 PM
Looking good so far. :tu
markem
08-12-2009, 02:13 PM
Oh man, that looks incredible! Pulled pork is one of my faves. Let us know how it turns out. :dr
Doctorossi
08-12-2009, 02:15 PM
Nice lookin' smoker! How many hours you givin' that butt? :dr
cle_smoker
08-12-2009, 02:18 PM
Looking good. Nice smoker as well.
Posted via Mobile Device
tuxpuff
08-12-2009, 02:19 PM
Nice lookin' smoker! How many hours you givin' that butt? :dr
I was thinking it would be about 12 hours...not very sure since it's my first time. I believe it's about 9lbs of butt.
Doctorossi
08-12-2009, 02:26 PM
A little unsolicited recommendation:
1. Use a sauce that goes light on the tomato.
2. Go light on the sauce.
This will help you taste the smoke nuances.*
*Disclaimer: I know that barbecue philosophy can be an expression of personal identity and a source of pride and I'm not looking to step on any toes. :r
tuxpuff
08-12-2009, 02:32 PM
A little unsolicited recommendation:
1. Use a sauce that goes light on the tomato.
2. Go light on the sauce.
This will help you taste the smoke nuances.*
*Disclaimer: I know that barbecue philosophy can be an expression of personal identity and a source of pride and I'm not looking to step on any toes. :r
Thanks...I agree with you on both points :tu I'm more of a fan of vinegar based sauce for pulled pork.
TheTraveler
08-12-2009, 02:36 PM
I would look at this thread just as afternoon hunger pangs set in. :rolleyes:
:dr :dr
Those pics caused a loud growl from my stomach which made everyone in the office turn and look. :r
That's a good lookin' smoker and a good lookin' meal !
Thanks...I agree with you on both points :tu I'm more of a fan of vinegar based sauce for pulled pork.
OH YEAH! Love that vinegar based sauce. Mmmmmmmm.
tuxpuff
08-12-2009, 03:25 PM
7 Hours
http://www.internetarmy.com/cigars/img_0572+7.jpg
BFallehy
08-12-2009, 03:30 PM
:dr That is one good looking butt!
Hope you are enjoying a nice couple of cigars to pass the time.
I can't wait till I have backyard and can get a smoker.
kelmac07
08-12-2009, 03:33 PM
Mmmmmmmmmmmmmm, pulled pork!!! Damn that looks tasty!!
tuxpuff
08-12-2009, 03:35 PM
:dr That is one good looking butt!
Hope you are enjoying a nice couple of cigars to pass the time.
I can't wait till I have backyard and can get a smoker.
Been working all day but about to fire up a 07 Party 898 varnished from the winnings I got from the Belmont stakes contest yourchoice threw :tu
The Poet
08-12-2009, 03:36 PM
Lemme know when it's ready. I'm a Tar Heel, so I'm qualified to give you a taste-test. :dr
Smokin Gator
08-12-2009, 04:03 PM
That looks sweet... now stop looking at it!!!! If you get impatient wrap it in foil once it gets to 170 internal. That will speed things up a bit. Either way... take it to 195, let it rest for an hour in a cooler, and pull that bad boy!!!
Doctorossi
08-12-2009, 04:10 PM
If you get impatient wrap it in foil once it gets to 170 internal.
If you get impatient, watch a movie to distract yourself!
That will speed things up a bit.
What?! :eek:
There's no "speed things up" in barbecue and there's no crying in baseball! ;)
The Poet
08-12-2009, 04:12 PM
What?! :eek: There's no "speed things up" in barbecue and there's no crying in baseball! ;)
:tpd: X 2.
tuxpuff
08-12-2009, 04:15 PM
That looks sweet... now stop looking at it!!!! If you get impatient wrap it in foil once it gets to 170 internal. That will speed things up a bit. Either way... take it to 195, let it rest for an hour in a cooler, and pull that bad boy!!!
:D i know I know. But I like looking at it!!! Even if it adds time...now that I have a stogie lit up and it magically rained for once I could sit out here all night :D It's been 100+ for over 50 days...it's about 85 now because of the rain...heaven on earth!
Another little tip is to cut your sauce with a little apple juice and apple cider vinegar to thin it out a little.
Looks super yummy.
Thats my B-Day gift to myself is a new smoker. Have not picked it out yet. I will miss my 11 year old one but the bottom is rotting out and the electric thermostat is shorting out. Man, the old smoker smells sooooo yummy with the years of thick resin built up inside. :dr
Blindjimme
08-12-2009, 05:22 PM
I know what I'm doing on Saturday ( again ! ) Congrats on the new smoker:tu
captain53
08-12-2009, 05:28 PM
I can smell that baby butt all the way up here in the Ozark Mountains! Need to get one of these Carolina boys on here to share a good vineger sauce with you to set it off. Don't dare insult it with that Stubbs .
chippewastud79
08-12-2009, 05:33 PM
Looking tasty there :dr
I like using the drippings and some other ingredients (usually what I have around) to make my own sauce to put back on the pork :tu
Prospector
08-12-2009, 05:36 PM
Sure looks good. What kind of smoker are you using?
tuxpuff
08-12-2009, 05:51 PM
I can smell that baby butt all the way up here in the Ozark Mountains! Need to get one of these Carolina boys on here to share a good vineger sauce with you to set it off. Don't dare insult it with that Stubbs .
No worries...that Stubbs was just for a size comparison :tu
tuxpuff
08-12-2009, 05:53 PM
Sure looks good. What kind of smoker are you using?
It's a Royal Oak...doing a great job of holding temp
bowhnter
08-12-2009, 06:06 PM
What a good way to break it in!
tuxpuff
08-12-2009, 06:25 PM
10 Hours
http://www.internetarmy.com/cigars/img_0576+10.jpg
ucla695
08-12-2009, 07:32 PM
Dayum dude. That looks delicious!! :dr What time's dinner?
cle_smoker
08-12-2009, 07:58 PM
Looking dang good. :tu
fxpose
08-12-2009, 08:09 PM
That looks good! Now Pull it!!!
BTW, that's a nice smoker you've got there!
:eevis
08-12-2009, 08:15 PM
Must....fight...urge...to...lick....screen!!!!!!:D
dubnick
08-12-2009, 08:45 PM
That looks amazing... And by "that" i mean the Pork and the Smoker.
Good Luck with it :tu
tuxpuff
08-13-2009, 08:11 AM
Final Product
http://www.internetarmy.com/cigars/img_0578+12.jpg
http://www.internetarmy.com/cigars/img_0579.jpg
http://www.internetarmy.com/cigars/img_0581.jpg
chippewastud79
08-13-2009, 08:16 AM
You have just inspired me to do pulled pork tonight. Well actually, I was going to do it anyway, but now I am more excited. :tu
Doctorossi
08-13-2009, 09:10 AM
So...
How'd it taste, tux? We need details! :D
tuxpuff
08-13-2009, 09:16 AM
So...
How'd it taste, tux? We need details! :D
Tender...juicy...smoky...pretty much all around deliciousness. I barely used any sauce at all as I didn't feel that it needed any. A slice of onion and some coleslaw matched it well.
cle_smoker
08-13-2009, 09:43 AM
I don't put any sauce on mine in the serving dish. I let the person making the sandwich decide how much they want. What smoke wood did you use?
MedicCook
08-13-2009, 09:45 AM
I am so hungry right now.
tuxpuff
08-13-2009, 09:46 AM
What smoke wood did you use?
Hickory and apple. It's amazing how sweet the apple smells when I would put in some chunks.
yourchoice
08-13-2009, 09:49 AM
Man, that looks fantastic. A smoker will have to be in my future at some point.
Been working all day but about to fire up a 07 Party 898 varnished from the winnings I got from the Belmont stakes contest yourchoice threw :tu
I hope you enjoyed the cigar! :ss
tuxpuff
08-13-2009, 09:56 AM
Man, that looks fantastic. A smoker will have to be in my future at some point.
I hope you enjoyed the cigar! :ss
I certainly did. That was one tasty treat. Thanks again! :ss
cle_smoker
08-13-2009, 09:57 AM
Hickory and apple. It's amazing how sweet the apple smells when I would put in some chunks.
I did some ribs a few weeks back with Peach and Apple. First time I had used Peach and it was phenomenal.
Doctorossi
08-13-2009, 10:05 AM
Hickory and apple.
Good call, man. The multi-wood action is the best!
Final Product
http://www.internetarmy.com/cigars/img_0578+12.jpg
http://www.internetarmy.com/cigars/img_0579.jpg
http://www.internetarmy.com/cigars/img_0581.jpg
That looks phenominal brother!
Do you remember what pit temp you were running?
Mental note, find a butcher out here that leaves more fat on the shoulder cuts - I now see why my pulls are always just a tad on the under-moist side, not dry, just not as moist as they should be.
tuxpuff
10-08-2009, 02:03 PM
It ran 200-225 the entire time. And I agree...I always get the fattiest pork butt available. Now I'm hungry!
mosesbotbol
10-09-2009, 02:41 PM
http://www.internetarmy.com/cigars/img_0567.jpg
Please tell me you had the exhaust open when the food went on there. Try to never choke the exhaust, only the intake to control temps.
Nice looking unit!
mosesbotbol
10-09-2009, 02:44 PM
It ran 200-225 the entire time. And I agree...I always get the fattiest pork butt available. Now I'm hungry!
I find that it's the cool down period is what makes the pulled pork really tendor (assuming it's fork tendor before taking off). I'll cover the butt on a pan with ceranwrap for 3 hours before pulling.
Some tie the butt with twine to keep it together and heat even. I am going to do that on my next one as I am not sold on it, but it makes sense.
tuxpuff
10-09-2009, 02:50 PM
Please tell me you had the exhaust open when the food went on there. Try to never choke the exhaust, only the intake to control temps.
Nice looking unit!
I usually keep it 1/2 way open. Can you elaborate why you would not want to choke it? I do control temp by using the intake.
LooseCard
10-29-2009, 10:57 AM
First.... NICE JOB!
I started to drool, for pete's sake.
I usually keep it 1/2 way open. Can you elaborate why you would not want to choke it? I do control temp by using the intake.
The exhaust closure is bad, control from the intake is definitely better.
By using the Intake, you are controlling the fire.
You will learn better control, and save yourself the wood and fuel that would otherwise be a waste.
You'll learn the difference between a light smoke and a heavy smoke as well. You'll also be able to cook at even lower temps, as the heat will exit easier.
I've run at 180-200 until the meet hit the upper range, to add to the smoke penetration. One of my last smokes took 18 hrs, and had an unbelieveable taste. :dr :dr :dr
And, by the way, hickory and apple or hickory and cherry are the best combos for pulled pork!
mosesbotbol
11-07-2009, 09:44 PM
The exhaust closure is bad, control from the intake is definitely better.
By using the Intake, you are controlling the fire.
Exactly. It's all about controlling the fire. Outside of that, BBQ is set and forget.
Making food smoky is no problem when all it cooks with is wood and charcoal. Actually it's harder to keep it from tasting too smoky.
Wood type and ratio to charcoal determines that.
For sure you do not want stale smoke inside. I never choke the exhaust unless I am cold smoking and that may burn just 10 minutes.
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