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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-09-2012, 07:33 AM   #1
goodscotch
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Default first try at pulled pork

My first try at pulled pork yielded 2 nice smokey pork roast. I totally under estimated the time to get them done right. I had 2 4# butts and only gave myself 6 hours. Used 8# of hardwood chunks and 6# of charcoal. Need to make a few more modifications to the New Braunsfel but it will get there.
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Unread 12-09-2012, 07:36 AM   #2
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Sounds like you're learning the curve, it's done when it's done. Every piece of meat is different and it's hard to time them sometimes. If you need to serve at a certain time start early and then place the meat in a cooler to keep it hot for serving.
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Unread 12-09-2012, 07:41 AM   #3
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Tasty stuff isn't it?

Yep, those things get done on their own schedule. I've had guests sitting around waiting to eat at 9:00 p.m., so now I give myself LOTS of extra time and just hold them in a 150 degree oven when they get done too early.
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Unread 12-09-2012, 08:58 AM   #4
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Yeah, always have to give yourself more time, easier to keep it warm than have upset, hungry people. Did you foil the butts at all, that speeds the cook along when done properly.
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Unread 12-09-2012, 09:01 AM   #5
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What temp were you cooking at?
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Unread 12-09-2012, 09:09 AM   #6
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As said above...always give yourself more time than you think you will need. Pratice will make perfect!!!
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Unread 12-09-2012, 09:15 AM   #7
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The temp by the fire box was 300*, 250* where the meat was and 175* at the far end. I didn't foil them at all and in 6 hours they got to 160*.
One of them learning things.
I did notice the smoke attracted a lot of flies so I gotta keep the sliding glass door closed next time.
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Unread 12-09-2012, 11:32 AM   #8
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Sounds like you are off to a good start, keep it up!
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Unread 12-09-2012, 01:23 PM   #9
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Use the temp zones in the pit to your advantage cool side 2 hrs, hot side three hrs, finish in the middle.
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Unread 12-10-2012, 05:29 AM   #10
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I found a oven broiler plate that's just about the right size to use as a diffuser. I'll see if I can get that heat moved around a little.
Thanks for the help, Guys.
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Unread 12-10-2012, 09:18 AM   #11
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That's why I hate cooking for people, because there's always a set finish time. It's stressful trying to hit that, or not too soon
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Unread 12-10-2012, 10:00 AM   #12
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I wasn't cooking for anybody but me. I'm a widower so there's just me and my dog. I just didn't start soon enough. I fired up the pit at noon, way too late. A lesson learned.
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Unread 12-10-2012, 10:41 AM   #13
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No better way to learn than DOING it. Keep it up!
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Unread 12-10-2012, 07:14 PM   #14
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Saw a mod on another site about sealing the lid with red RTV silicone. That oughta help contain the heat a bit better. Gotta figure a way to seal the fire box side door. It's gotta huge gap around it.
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Unread 12-10-2012, 07:56 PM   #15
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I use thin wood stove gasket held on with RTV silicon around the firebox on my offsets.
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