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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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Old 12-15-2011, 12:35 PM   #1
Jaskew82
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Default Thank you all!

I have been asking all sorts of questions lately about pulled pork (hispanic style for tacos) and you have all be so helpful.

I ended up pulling it at 11:30. It all disappeared shortly after. It was an absolute hit.

Thank you all so much for your help!

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Old 12-15-2011, 12:46 PM   #2
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Congrats! Sounds like you knocked it out of the park.
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Old 12-15-2011, 01:10 PM   #3
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I got one of my best compliments to date... I had multiple people tell me I should sell it. Also, was told it is better than Hill County.

I am sure they are blowing smoke up my ass... if they were it was sweet thin blue smoke because it felt great!
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Old 12-15-2011, 01:18 PM   #4
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nice. did the new stumps make it a little easier?
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Old 12-15-2011, 01:47 PM   #5
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Quote:
Originally Posted by southernstyle View Post
nice. did the new stumps make it a little easier?
Honestly... no.

I still have a lot of learning to do though. It was probably more me than the Stumps. I find it chews through Charcoal much faster than my WSM. Well, actually it needs to be refilled more but it probably uses less.

I love my stumps and need to learn how to use it still - learning curve and all. In the future when I really know how to use it, I am sure it will make a world of difference.
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Old 12-15-2011, 01:48 PM   #6
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Where's the Pron?
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Old 12-15-2011, 01:57 PM   #7
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Don't need pron here, did you do the combined marinade thingie?
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Old 12-15-2011, 02:18 PM   #8
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Quote:
Originally Posted by Cack View Post
Where's the Pron?
Sadly, the only pron I have is a crappy picture someone else took. See attached.


Duguerre, I did that on sunday and was not satisfied with how the pork came out. It never got to the point where it was completely "pullable". Most of it was but a large part wasn't.

This time I made the "marinade" but put it in a pan directly under the meet and smoked the meat at 250 for 12 hours. Once it got to the point where I was happy with it, I pulled both the pork and the juices. I mixed the juices and held them in a small container. I skimmed the roughly half in of fat off the top and heat it to just under a boil. When it was time to serve, I drizzled it over the pork and kept the remaining on the side.

The pork was served with a pepper sour cream sauce, pickled red onions and a jalapeno relish all on a 5" flour tortilla.

It turned out excellent. The recipe I used for the "marinade" (that was actually used as a base for the sauce) that I got from this forum (http://www.bbq-brethren.com/forum/sh...d.php?t=118493) was amazing.
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File Type: jpg Screen shot 2011-12-15 at 3.16.17 PM.jpg (104.3 KB, 41 views)
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2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
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2011 Built UDS - Retired
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