Making Pulled Pork Continued with Pron

oldsmobubble · 08-22-2013, 10:16 PM

With the last time I made pulled pork and the first time it actually pulled for me, I had to wrap it because I had people coming for dinner and they arrived a little early and were getting antsy, so I wrapped in foil to bring up to temp quicker. I got rave reviews, but, I have never wrapped anything else before (and edepending on who you ask that's cheating). I am not that worried about over smoking because its a charcoal water smoker and the only smoke I get is what I provide. I just had a non fruit bearing cherry tree curt down about a month ago and was considering trying that wood for the smoke but it hasn't been seasoned and would still be considered fresh or green, any thoughts on that? One more questions with the pork butt would you take the skin off or leave it on (in the past I have removed it unless doing it in the oven)?

I did a chicken and some wings a couople of weeks ago for my son's 1st bday and cooked them at about 275 - 300 and they turned out great. That was my first time cooking for about 50 people (I also grilled, the smoked meat was more of a tease or appetiser).

I have about 10 whole wings left (still frozen) I am going to try and smoke them along with the pork as an appetizer.

Some BBQ Pron:

The first pic is of the chicken hot and fast from the party, the second pic is the first chicken I ever did low and slow at 225, the next is the 2nd time I made pulled pork where it actually pulled again low and slow, and the 4th is the 2nd time I made ribs they looked good but I didn't apply the rub correctly and they came out gloppy with the sauce (I won't make that mistake a gain).

Thanks again for all of the advise, it's nice to be able to share my obsession with people who like to see and hear about it, my wife just toons me out at this point. After the smoke I will post some Pron and let you guys know how it went.
Attached Images

landarc · 08-22-2013, 10:19 PM

I take the skin off. I would not use green wood in a small smoker. A large cooker with a good hot fire, then no problem.

Peter B · 08-23-2013, 07:30 AM

Everything looks great but that chicken looks perfect! I need to learn how to make chicken that looks as good as that.

oldsmobubble · 08-23-2013, 03:01 PM

Thank you all aging for the advice. The chicken was surprisingly easy I brined it first with a simple brine 1 cup of salt and I think half a cup of sugar, some onions and frech garlic, and submerged the whole thing in water overnight. Then took it out cleaned it off, and did my simple chicken rub which is olive oil and equal parts onion powder, gralic powder and sweet paprika. I mix it all in the oil then paint the bird covering every surface even under the skin, you have to butterfly it open or spatchcock it first (at leaset that's what I did). Came out perfect each time.

Garrett · 08-23-2013, 03:16 PM

That all looks good. I remove the skin and use it to make cracklins.

Happy Hapgood · 08-23-2013, 04:01 PM

Great looking cook! Looks like you've got this BBQ thing down well.

IamMadMan · 08-23-2013, 10:06 PM

Food looks great......

I take the skin off, use it when making spaghetti sauce or use them for cracklins... mmmm

I wouldn't use the wood yet, let it for for about 6 months to be safe.

08-22-2013, 10:16 PM	#1
oldsmobubble Got Wood. Join Date: 07-25-13 Location: Philadelphia, PA	Making Pulled Pork Continued with Pron With the last time I made pulled pork and the first time it actually pulled for me, I had to wrap it because I had people coming for dinner and they arrived a little early and were getting antsy, so I wrapped in foil to bring up to temp quicker. I got rave reviews, but, I have never wrapped anything else before (and edepending on who you ask that's cheating). I am not that worried about over smoking because its a charcoal water smoker and the only smoke I get is what I provide. I just had a non fruit bearing cherry tree curt down about a month ago and was considering trying that wood for the smoke but it hasn't been seasoned and would still be considered fresh or green, any thoughts on that? One more questions with the pork butt would you take the skin off or leave it on (in the past I have removed it unless doing it in the oven)? I did a chicken and some wings a couople of weeks ago for my son's 1st bday and cooked them at about 275 - 300 and they turned out great. That was my first time cooking for about 50 people (I also grilled, the smoked meat was more of a tease or appetiser). I have about 10 whole wings left (still frozen) I am going to try and smoke them along with the pork as an appetizer. Some BBQ Pron: The first pic is of the chicken hot and fast from the party, the second pic is the first chicken I ever did low and slow at 225, the next is the 2nd time I made pulled pork where it actually pulled again low and slow, and the 4th is the 2nd time I made ribs they looked good but I didn't apply the rub correctly and they came out gloppy with the sauce (I won't make that mistake a gain). Thanks again for all of the advise, it's nice to be able to share my obsession with people who like to see and hear about it, my wife just toons me out at this point. After the smoke I will post some Pron and let you guys know how it went. Attached Images

08-22-2013, 10:19 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I take the skin off. I would not use green wood in a small smoker. A large cooker with a good hot fire, then no problem. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

08-23-2013, 03:16 PM	#5
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	That all looks good. I remove the skin and use it to make cracklins. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

08-23-2013, 04:01 PM	#6
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Great looking cook! Looks like you've got this BBQ thing down well. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

08-23-2013, 07:30 AM	#3
Peter B On the road to being a farker Join Date: 04-30-13 Location: Hicksville, NY	Everything looks great but that chicken looks perfect! I need to learn how to make chicken that looks as good as that.

08-23-2013, 03:01 PM	#4
oldsmobubble Got Wood. Join Date: 07-25-13 Location: Philadelphia, PA	Thank you all aging for the advice. The chicken was surprisingly easy I brined it first with a simple brine 1 cup of salt and I think half a cup of sugar, some onions and frech garlic, and submerged the whole thing in water overnight. Then took it out cleaned it off, and did my simple chicken rub which is olive oil and equal parts onion powder, gralic powder and sweet paprika. I mix it all in the oil then paint the bird covering every surface even under the skin, you have to butterfly it open or spatchcock it first (at leaset that's what I did). Came out perfect each time.

08-23-2013, 10:06 PM	#7
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Food looks great...... I take the skin off, use it when making spaghetti sauce or use them for cracklins... mmmm I wouldn't use the wood yet, let it for for about 6 months to be safe.