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-   -   Pulled pork....for the loss (http://www.bbq-brethren.com/forum/showthread.php?t=179799)

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
http://farm6.staticflickr.com/5485/1...974737d0_z.jpg

http://farm6.staticflickr.com/5494/1...fab5b7c76d.jpg

went low for about the first hour
http://farm4.staticflickr.com/3672/1...6e8938cb43.jpg

Should have dropped it down in the hole a little bit futher
http://farm8.staticflickr.com/7367/1...79ae548f6a.jpg

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.
http://farm8.staticflickr.com/7367/1...5fbb1073e4.jpg

The only complaint....The Patriots lost.
http://farm3.staticflickr.com/2887/1...bfff90d425.jpg

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

Quote:

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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