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kmenard 01-20-2014 10:42 AM

Pulled pork....for the loss
I know we don't bump old threads, but I like to give the people who helped out on these things their due.

This wound up being mostly from Saiko

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

Injected it the night before and put the rub on

went low for about the first hour

Should have dropped it down in the hole a little bit futher

Had to pull it a little early...the wind kicked up real bad and I lost some temp towards the end...also could only let it rest for 45 min rather than 2 hours. 275 for most of the cook after the first hour. Flipped it for the last hour. Spritzed it every hour after the 4th.

The only complaint....The Patriots lost.

The Carolina sauce was very good...and I am not a fan of vinegar sauces!

2 cups apple cider vinegar
3/4 cup brown sugar
3/4 cup ketchup
2 tsp coarse black peper
1 tsp kosher salt
1 tsp cayenne

peeps 01-20-2014 10:58 AM

nice looking pork sammie!!!

Diesel Dave 01-20-2014 11:03 AM

Nice looking cook and the finished pic was :hungry:

LMAJ 01-20-2014 11:07 AM

Nothing wrong with that sandwich!

sliding_billy 01-20-2014 11:22 AM

Great looking pork.

kmenard 01-20-2014 11:42 AM

the only weird thing was the fat cap basically came off almost like a helmet...I guess I could have diced it, but it seemed...well...piggish :)

ButtBurner 01-20-2014 11:58 AM


Originally Posted by kmenard (Post 2772320)
the only weird thing was the fat cap basically came off almost like a helmet...I guess I could have diced it, but it seemed...well...piggish :)

looks great

on the fat cap, I trim it off before cooking

you get a lot more bark that way, there is plenty of fat left in the meat

kmenard 01-20-2014 11:59 AM

I will try that next time...on this one I just trimmed it down.

IslandBoy 01-24-2014 07:39 PM

Do u have pics of your shelf system? I like the design approach

Freddy j 01-24-2014 07:50 PM

I feel your pain on the loss brother, LOVE that uds though!

Firefighter 01-24-2014 08:09 PM

I'll take a Sammie, looks really good.

bbqwilly 01-24-2014 08:11 PM

oh man. I could go for 2 of those sammiches right now.

Toast 01-24-2014 08:27 PM

I don't see how you Northern folks turn out such good Q given the conditions. It gets Butt Hot here and my 1st 100*F are free during the Summer. It's more a matter of keeping temps down.

Might Fine Cook!

CT-Mike 01-24-2014 11:44 PM

That is an epic looking sammich.

Smith's Pig Pen 01-25-2014 12:02 AM

Nice. Had brisket all week. That got me feelin porky for next week

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