first try at pulled pork

goodscotch · 12-09-2012, 07:33 AM

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.

MikeR · 12-09-2012, 07:36 AM

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.

JonM106 · 12-09-2012, 07:41 AM

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.

ajstrider · 12-09-2012, 08:58 AM

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.

Fo Sizzle My Nizzle · 12-09-2012, 09:01 AM

What temp were you cooking at?

RAZORBACK JIM · 12-09-2012, 09:09 AM

As said above...always give yourself more time than you think you will need. Pratice will make perfect!!!

goodscotch · 12-09-2012, 09:15 AM

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.

BobM · 12-09-2012, 11:32 AM

Sounds like you are off to a good start, keep it up!

Bludawg · 12-09-2012, 01:23 PM

Use the temp zones in the pit to your advantage cool side 2 hrs, hot side three hrs, finish in the middle.

goodscotch · 12-10-2012, 05:29 AM

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.

NickTheGreat · 12-10-2012, 09:18 AM

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

goodscotch · 12-10-2012, 10:00 AM

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.

Wampus · 12-10-2012, 10:41 AM

No better way to learn than DOING it. Keep it up!

goodscotch · 12-10-2012, 07:14 PM

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.

Garrett · 12-10-2012, 07:56 PM

I use thin wood stove gasket held on with RTV silicon around the firebox on my offsets.

12-09-2012, 07:33 AM	#1
goodscotch Got Wood. Join Date: 12-03-12 Location: Cucamonga, CA	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. __________________ Old Guys Rule! Last edited by BobBrisket; 12-09-2012 at 11:14 AM..

12-09-2012, 07:36 AM	#2
MikeR is One Chatty Farker Join Date: 11-13-08 Location: Islip, NY	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. __________________ "People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR]

12-09-2012, 08:58 AM	#4
ajstrider is One Chatty Farker Join Date: 09-02-12 Location: Kentucky	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. __________________ Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE

12-09-2012, 09:01 AM	#5
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO	What temp were you cooking at? __________________ WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD???

12-09-2012, 09:09 AM	#6
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn	As said above...always give yourself more time than you think you will need. Pratice will make perfect!!! __________________ BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110

12-09-2012, 07:41 AM	#3
JonM106 Knows what a fatty is. Join Date: 09-24-12 Location: Milwaukee	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.

12-09-2012, 09:15 AM	#7
goodscotch Got Wood. Join Date: 12-03-12 Location: Cucamonga, CA	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. __________________ Old Guys Rule!

12-09-2012, 11:32 AM	#8
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Sounds like you are off to a good start, keep it up! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

12-09-2012, 01:23 PM	#9
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Use the temp zones in the pit to your advantage cool side 2 hrs, hot side three hrs, finish in the middle. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-10-2012, 05:29 AM	#10
goodscotch Got Wood. Join Date: 12-03-12 Location: Cucamonga, CA	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. __________________ Old Guys Rule!

12-10-2012, 09:18 AM	#11
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	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 __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

12-10-2012, 10:00 AM	#12
goodscotch Got Wood. Join Date: 12-03-12 Location: Cucamonga, CA	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. __________________ Old Guys Rule!

12-10-2012, 10:41 AM	#13
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	No better way to learn than DOING it. Keep it up! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

12-10-2012, 07:14 PM	#14
goodscotch Got Wood. Join Date: 12-03-12 Location: Cucamonga, CA	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. __________________ Old Guys Rule!

12-10-2012, 07:56 PM	#15
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	I use thin wood stove gasket held on with RTV silicon around the firebox on my offsets. __________________ 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