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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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Unread 06-29-2013, 06:06 PM   #1
Daggs
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Default My pulled pork sucks!

So I'm having people over on the 4th and they want pulled pork.so I tried again today and only half of it was pullable. Smoker ran between 260-300 all day. foiled around 170 only because I ran an errand and that's where it was when I got home. The next time I checked it the it was pushing 200 and probed like butter in the few spots I probed. Rested it for a little over an hour with apple juice in the foil. I'm thinking longer but who knows, the bone came out clean so I'm at a loss! The flavor of the bit that I could pull was very good. It's kind of a waste though
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Unread 06-29-2013, 06:09 PM   #2
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Sounds like it needed more time. Check it in a few more spots next time.
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Unread 06-29-2013, 06:14 PM   #3
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I'm no expert but I do believe that sometimes a piece of meat just won't cook right. Don't give up. Plus I am always too hard on myself so maybe there is some of that going on also.

It looks really good.
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Unread 06-29-2013, 06:14 PM   #4
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I typically like to rest my butts for 3-4hrs in a cooler. Even though I am able to pull the bone relatively quick, it still prefers a longer rest to have everything break down
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Unread 06-29-2013, 06:18 PM   #5
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I know there are a few muscles in there so I'm gonna do like you all say. Cook longer rest longer and turn it into a pin cushin...
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Unread 06-29-2013, 06:30 PM   #6
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I've been in the same boat as you. Just make sure that it's probes well all over. For what you have. Run your knife through it, make some Carolina BBQ sauce and dump in the pan ( http://www.bbq-brethren.com/forum/sh...d.php?t=109672) and stick it in the oven for a few hours at 250. It'll be delicious in no time.
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Unread 06-29-2013, 06:31 PM   #7
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I would chop that thing up like chopped beef and no one would know the wiser....
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Unread 06-29-2013, 06:53 PM   #8
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To me, those look like frozen butts; that were still a bit frozen when you started. Use fresh meat; not frozen, bone-in butts. As others said, let 'em rest in foil for a few hours before pulling...

> Smoker ran between 260-300 all day.

Also, where are you monitoring the temps? If on the outside thermometer, you're making a mistake. Monitor it on the surface; the cooking surface. Use an oven thermometer if you have to. I have 8 of them plus 2 Maverick's... My external mounted therms are notoriously 50 degrees off; on one offset it's high, on the other it's low...
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Unread 06-29-2013, 07:55 PM   #9
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I'm kinda wondering also if the center was still froze. I Farked up a 10 pounder last week that way
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Unread 06-29-2013, 07:55 PM   #10
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The butts were not frozen. I bought them Friday, they sat on the warmer side of the fridge that was set at 42. They were pulled from the fridge around 8 this morning and put on the smoker around 10:30-11ish. I had a maverick on top of the grate rather then under. They did rest for close to an hour which I'm seeing is not enough. As for being frozen I assure you they were not frozen when I pulled them from the fridge. I'm chalking them up to not enough rest and not in the cooker long enough.
I appreciate all the advice
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Unread 06-29-2013, 08:36 PM   #11
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The nice thing about pulled pork is you can still "fix" it. Add sauce cover bake in oven (low heat 225) for a few hours on low it will still be good.
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Unread 06-29-2013, 08:39 PM   #12
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Unread 06-29-2013, 10:33 PM   #13
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Quote:
Originally Posted by Daggs View Post
... The flavor of the bit that I could pull was very good. It's kind of a waste though
I'm confused. If it tasted good how is it a waste? If you can't pull, then chop!
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Unread 06-29-2013, 11:45 PM   #14
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Quote:
Originally Posted by Daggs View Post
So I'm having people over on the 4th and they want pulled pork.so I tried again today and only half of it was pullable. Smoker ran between 260-300 all day. foiled around 170 only because I ran an errand and that's where it was when I got home. The next time I checked it the it was pushing 200 and probed like butter in the few spots I probed. Rested it for a little over an hour with apple juice in the foil. I'm thinking longer but who knows, the bone came out clean so I'm at a loss! The flavor of the bit that I could pull was very good. It's kind of a waste though
Sometimes when you pop the probe in you end up close to the bone or in a pocket of fat, both of which will give you higher readings than the rest of the butt. Take readings from a few points.

But yeah, in the end sometimes you will have to chop some of it.
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Unread 06-30-2013, 02:36 AM   #15
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I think you pulled it early too. Little more cookin.
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