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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-10-2013, 06:43 PM | #1 |
Knows what a fatty is.
Join Date: 10-07-08
Location: Sugarloaf, PA (LI transplant)
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Shoulder Didn't Pull
Smoked an 8lb butt in my Bandera for about 10 hours. Temp around 250. Let it for 15 minutes under foil. Had lots of flavor and a good smoke ring, but it didn't pull apart. I had to tear chunks. Any ideas why it didn't pull apart for me?
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BBQCookin -New Braunfels Bandera -Weber Ranch -Weber Kettle Gold -Weber Smokey Joe Gold -Master Forge 6-burner gasser |
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07-10-2013, 06:48 PM | #2 |
is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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I usually let mine rest for a few hours wrapped in foil in a cooler with towels on top of it.
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM Last edited by Bacon; 07-10-2013 at 07:18 PM.. |
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07-10-2013, 06:50 PM | #3 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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For one, cook shoulders until they probe tender all over, Internal Temp is no guide. Also, double wrap in foil then a bath towel and let it sit in a warm cooler for at least 2 hours and up to 4. Try this next time it will pull great. Keep trying, that's half the fun.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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07-10-2013, 06:58 PM | #4 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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Next time cook it til it probes tender, don't go by time. I never wrap mine I just let it rest until I can easily handle it then I pull.
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Rick |
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07-10-2013, 07:00 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You didn't cook it long enough. You cannot cook a pork shoulder or butt for pulling by temperature or time. The only way is by feel. In my experience, 10 hours at 250F for an 8 pound butt is nowhere near long enough. If it is bone in, you want to cook it until the bone wiggles easily. If no bone, then cook until the meat splits easily apart. Then pull, rest for 10 minutes, wrap in foil and/or pan and cover. Let rest for 2 hours. Cooler if you want, or a warmed oven.
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Thanks from:---> |
07-10-2013, 07:21 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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BBQ RULES for Success
"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
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Thanks from:---> |
07-10-2013, 08:02 PM | #7 |
On the road to being a farker
Join Date: 06-10-12
Location: Fort Worth, TX
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Forgot this website existed...sorry....
It obviously depends on your cooker and this is the easiest thing to smoke. What many don't do correctly is prep. Prep to me is as important as cooking. I love going overboard with marinade/injections, hard, good rub,slather and time to sit for at least 2-4 hours in a fridge and have made terrific butts and briskets this way. Also, if you have stable temps throughout and are attempting "pulled pork" then it's got to get over 200, then you can take it out. There is a point when it's too low it won't pull and taste as good and same thing goes you can overdo anything and trying to leave it at 200 some degrees internally can go from a perfect dinner to a very bland, dry dinner. Also, especially when your attempting to pull you need resting and insulation of at least an hour minimum for desired results. |
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07-10-2013, 08:07 PM | #8 |
Full Fledged Farker
Join Date: 03-30-13
Location: Lake City, FL
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+1 on the bone wiggle. Some times i will wrap and sit if I have time but if I don't they still pull just fine. Look for the wiggle!
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48" Brinkman off-set, Model A1 RF trailer, Bradley Smoker Luck= preparation + hard work |
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07-10-2013, 08:09 PM | #9 | |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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Quote:
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Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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07-10-2013, 08:17 PM | #10 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Yep - you didn't cook it long enough.. ^^^ those guys gave you good advice.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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07-10-2013, 08:34 PM | #11 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I don't prep a thing, get the fire going, pull the butt out of the cryo, rinse and dry, rub it down, and cook it till probe tender. Prep is "extra work". And it's not needed to put out a great product.
For comps, yes prep is important. For backyard cooking? Nah. You could of prepped that piece of pork for 3 weeks, but in the end, it would still be undercooked. But back on topic, I agree with everyone else. It sounds like you removed it from the heat before it was "done".
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07-10-2013, 08:47 PM | #12 |
Full Fledged Farker
Join Date: 12-08-10
Location: San Jose, CA
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I agree w/ what most have said. Cook it until probe tender, let it rest 2-3 hours in a cooler and you'll be good to go. The cool thing about BBQ is if your results are not what you like, you can do it over again until you get it right. Good luck on your next cook.
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07-10-2013, 09:28 PM | #13 |
Knows what a fatty is.
Join Date: 10-07-08
Location: Sugarloaf, PA (LI transplant)
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Thanks to all for your suggestions. I will go back it, starting earlier, finishing later and with a much better handle on when it's "done."
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BBQCookin -New Braunfels Bandera -Weber Ranch -Weber Kettle Gold -Weber Smokey Joe Gold -Master Forge 6-burner gasser |
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07-10-2013, 10:32 PM | #14 |
is one Smokin' Farker
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
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Instead of cooking at 225*-250* ,crank er up 275*-300*
It'll pull in less than 10 hrs.including rest time.
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07-10-2013, 10:36 PM | #15 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
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