Pulled pork sandwiches today

[Tazz]

Big'ol 8 Lb. chunk of pork butt was tossed in the smoker last night around 2am. This morning at 8am the outside temp was 38f and the pork was sitting at 165. I always wrap it in foil to retain the moisture and get through the stall a little faster so this should be ready by lunch time. At a $1 Lb. I couldn't say no. Now to choose the sides.

 

[MossRoad]

My cup of yogurt for lunch never looked so unappetizing as it does now, compared to that!


:laughing:

 

[3Ts]

I cooked one earlier and all I have left of it is enough for 1 sandwich today. I'll have to start another one. I plan on 12 hours from the time I put it on to when it's ready. I've been offered a free smoker that has electronic controls so I can put it on the night before, to get it is a 4 hour trip and a friendly competition to see how different smokers compare. It's a few weeks off yet, but I'll let y'all know.

BTW, In my first experience where I had to shred the pork I used regular kitchen forks. I now use the big Bear Claws, it works so much better - they're easier to use, quicker, and produces a more consistent "shred" of the pork.

 

[Tazz]

I don't know if it's cheating or not but I bought an Auber temperature controller and fan for my small Brinkmann smoker. Designed by engineers for some other industry they soon realized there is a market for them with the BBQ community. I set the temp and it cycles a fan on and off to narrow down the smoker temp within 2 degrees and often nails it right on the money. Now I just load it up with lump charcoal and let it go for an easy 8 hours. No worries.

Bear claws are the way to go!

 

[caver]

I just go to the drive through at Dexter BBQ

 

[Buggs67]

It's not cheating. The pellet smokers are nice but I don't like being tied to a narrow fuel choice.

That temp controller and fan set-up would be good for my Weber. My prob is always temp fluctuation with charcoal. My electric Masterbuilt is good at temp, but bad at producing smoke.

And the pork butts have been running $1.80 plus. And even the shank is over $1.00.

 

[ruffdog]

My cup of yogurt for lunch never looked so unappetizing as it does now, compared to that!


:laughing:

Yeah, I know the feeling. We just made some Kraft Mac & Cheese.........:stirthepot:

 

[3Ts]

I don't know if it's cheating or not but I bought an Auber temperature controller and fan for my small Brinkmann smoker. Designed by engineers for some other industry they soon realized there is a market for them with the BBQ community. I set the temp and it cycles a fan on and off to narrow down the smoker temp within 2 degrees and often nails it right on the money. Now I just load it up with lump charcoal and let it go for an easy 8 hours. No worries.

Bear claws are the way to go!

So how do you like the temp controller? Is it worth the cost? My SIL is thinking about getting one but hasn't decided yet.

 

[Popgadget]

I’ve got a BBQ Guru controller, and I can’t imagine giving it up. My smoker runs lump charcoal and can go 18-24 hours at 225 degrees regardless of outdoor temp, but it is insulated.

 

[Tazz]

So how do you like the temp controller? Is it worth the cost? My SIL is thinking about getting one but hasn't decided yet.

It's worth every penny for me especially during those long smoking times of 10+ hours. To be able to feed people at a reasonable time and not having to get up every two or three hours to find the smoker burning away at 300 or dropped down to 90 while I was sleeping or out shopping was enough for me.

There are several different companies that make these type controllers and I suggest you go to their websites and download the owners manuals to see all the functions before you buy one. My Aurber is easy once I figured out the sequence of setting the temp but it has some serious programming functions for custom temperature curves. Like I said it was designed for fluid/air control and not for the average BBQ type with a fork in one hand and beer in the other. But hey, engineers enjoy good BBQ too! and the price was right and it works well.

Edit: It looks like the new models might be much more user friendly. Smoker Controllers : Auber Instruments, Inc., Temperature control solutions for home and industry

 

[Wakey]

Sirloin tip from yesterday.

 

[3Ts]

Looks like one of those iGrill probes. I have the one that will handle 4 probes and has bluetooth to my phone. The phone app is really nice since it will graph the entire process so you can see how it's doing over time. The display the probes plug into will only display the current temp of which ever probe is selected. I gotta admit that my kids got me the probe and got the app on my phone. I'm old school enough that I would have stayed with an instant read thermometer.

So, all y'all that are really into smoking should have a temp probe that is left in the meat the whole time it's smoking. I find it helps me control the cooking much better. And one that has a cable so you don't have to let the heat and smoke out is preferred.

 

[shaeff]

Bumping this just because...

We had pulled pork for dinner last night. I made 15lbs on my Grilla Silverbac (pellet smoker) in late November for my FIL's birthday. I haven't been shopping lately and with the storm that just hit us needed a quick dinner. Any time I freeze pulled pork, I do so in serving size portions in smaller ziplock bags, then flatten them out for quick defrost, then pile them all into a larger freezer bag.

Pulled two out last night, a touch of olive oil in the cast iron skillet, dropped them in, and in about 10 minutes, dinner. Tasted nearly as good as fresh off the smoker after it's rest.

 

[Macinnis]

I find that when doing pork butts, while the meat is done at 165, I pull it at 180 or so...makes pulling it so much easier.

 

[shaeff]

I find that when doing pork butts, while the meat is done at 165, I pull it at 180 or so...makes pulling it so much easier.

I bring it all the way up to 203*. The bone slides right out, ya know it's done! A longer cook benefits a Boston Butt, gives more time for the fat and connective tissue to break down and tenderize.

Check out Awesome Simple Pulled Pork BBQ Recipe, Especially For the Beginner for more on that^ (if you can get past all the ads, but it's how he keeps the site free for us non-purchasing folk

 

[workinonit]

Agree, I don't even measure temperature when I cook a shoulder. It's done when I grab the bones and all I get is bone. Then you don't have to pull it.

 

[Seven Gables]

I'm a big fan of the pork shoulder also especially when our local Meijers runs them for .99/lb. hard to beat. Sometimes I'll do a combination Boston butt and chuck roast in the oven, excellent . Also wanted to say Shaeffs 203 degrees is spot on for your pork butt.

 

[shaeff]

I'm a big fan of the pork shoulder also especially when our local Meijers runs them for .99/lb. hard to beat. Sometimes I'll do a combination Boston butt and chuck roast in the oven, excellent . Also wanted to say Shaeffs 203 degrees is spot on for your pork butt.

I was at our local Hannaford a few weeks back, they had 6-8lb butts for $4-$6. I couldn't believe my eyes. I grabbed four (Needed two, then two for the freezer). I left some for someone else to enjoy. Now I run straight there every time I walk into the store. :rofl:

 

[3Ts]

I was at our local Hannaford a few weeks back, they had 6-8lb butts for $4-$6. I couldn't believe my eyes. I grabbed four (Needed two, then two for the freezer). I left some for someone else to enjoy. Now I run straight there every time I walk into the store. :rofl:

I was under the impression that you couldn't freeze a piece of pork that large. Do you do anything to special to freeze it (other than just putting it in a residential freezer?) How do you thaw it? Does this work the same way as a turkey?

 

[Seven Gables]

Sure you can freeze them , they come cryovac sealed (vacuumed sealed) . Thaw them in your fridge , open bag and I always rinse before seasoning and cooking