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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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08-07-2011, 07:39 PM | #1 |
Full Fledged Farker
Join Date: 05-29-11
Location: Rochester, NY
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Pork Shoulder
Today I did my first pork shoulder where I was actually paying attention to what I was doing, and focusing on comp-ready pork. IT cooked a little faster than I anticipated, but only by about 45 min, so it was in the wheelhouse. This is the first time I have set a time to finish, and I was actually done when I said I would ( woo hoo ). The cook wasn't without challenge. I lost a bunch of heat during a pretty big rain storm, but still managed to keep my cool, and keep things under control. The pork was at 199 internal temp when I pulled it off the grill.
So, fast forward to "pulling time" My plan was to slice the money muscle, and pull the rest. When I pulled the bone out, the muscle broke in two, and I am not altogether sure I could have sliced it. It broke apart REALLY easy. So, I am wondering, did I pull it off at too high a temperature? The flavor and consistency was great everywhere else, but this one item is bothering me. So in theory, what could I have done better here? |
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08-07-2011, 07:43 PM | #2 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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When I plan on slicing, I pull it off in the 185-190* range. I think the 199* is pushing it for slicing.
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08-07-2011, 07:52 PM | #3 |
Full Fledged Farker
Join Date: 05-29-11
Location: Rochester, NY
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08-08-2011, 04:42 PM | #4 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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For comps...if you're serious about them (I'm not and I don't do them...) you should cook multiple butts and/or shoulders. Cook some to pull and some to slice. Good slicing meat isn't always pullable. Good pulled meat can be very difficult to slice.
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Thanks from:---> |
08-08-2011, 05:49 PM | #5 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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^^^ what cook said, and I do take comps seriously. I'll cook no less than 3 for something like KCBS; usually 4. 2 come off at about 180 degrees, the other two off right at 200. I identify which ones ahead of time; meaning I choose the 2 with the best looking money muscles and trim them accordingly.
Sliced pork doesnt pull properly and visa. versa.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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