拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-20-2014, 10:42 AM   #1
kmenard
Got Wood.
 
Join Date: 07-24-13
Location: Douglas, MA
Default Pulled pork....for the loss

I know we don't bump old threads, but I like to give the people who helped out on these things their due.

This wound up being mostly from Saiko

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire


Injected it the night before and put the rub on




went low for about the first hour


Should have dropped it down in the hole a little bit futher


Had to pull it a little early...the wind kicked up real bad and I lost some temp towards the end...also could only let it rest for 45 min rather than 2 hours. 275 for most of the cook after the first hour. Flipped it for the last hour. Spritzed it every hour after the 4th.


The only complaint....The Patriots lost.


The Carolina sauce was very good...and I am not a fan of vinegar sauces!

2 cups apple cider vinegar
3/4 cup brown sugar
3/4 cup ketchup
2 tsp coarse black peper
1 tsp kosher salt
1 tsp cayenne
kmenard is offline   Reply With Quote


Old 01-20-2014, 10:58 AM   #2
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Default

nice looking pork sammie!!!
__________________
***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Old 01-20-2014, 11:03 AM   #3
Diesel Dave
Babbling Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

Nice looking cook and the finished pic was
__________________
IMBAS Certified MOINK baller
WWGALD

Michigan Custom Cue "Serving those that have served us"

][][][%er

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Old 01-20-2014, 11:07 AM   #4
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Default

Nothing wrong with that sandwich!
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Old 01-20-2014, 11:22 AM   #5
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Great looking pork.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Thermapen/ET-732 (2)/MOINK BALLER/TD Winner/KCBS
sliding_billy is online now   Reply With Quote


Old 01-20-2014, 11:42 AM   #6
kmenard
Got Wood.
 
Join Date: 07-24-13
Location: Douglas, MA
Default

the only weird thing was the fat cap basically came off almost like a helmet...I guess I could have diced it, but it seemed...well...piggish :)
kmenard is offline   Reply With Quote


Old 01-20-2014, 11:58 AM   #7
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

Quote:
Originally Posted by kmenard View Post
the only weird thing was the fat cap basically came off almost like a helmet...I guess I could have diced it, but it seemed...well...piggish :)
looks great

on the fat cap, I trim it off before cooking

you get a lot more bark that way, there is plenty of fat left in the meat
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
https://www.facebook.com/pages/Michi...80?sk=timeline
http://www.gofundme.com/Michigan-CustomQue-Donate please consider a small donation to help us pay for our charity BBQ efforts for veterans and homeless groups!!!
ButtBurner is online now   Reply With Quote


Old 01-20-2014, 11:59 AM   #8
kmenard
Got Wood.
 
Join Date: 07-24-13
Location: Douglas, MA
Default

I will try that next time...on this one I just trimmed it down.
kmenard is offline   Reply With Quote


Old 01-24-2014, 07:39 PM   #9
IslandBoy
Is lookin for wood to cook with.
 
Join Date: 12-15-13
Location: Bridgetown
Default

Do u have pics of your shelf system? I like the design approach
IslandBoy is offline   Reply With Quote


Old 01-24-2014, 07:50 PM   #10
Freddy j
is one Smokin' Farker

 
Freddy j's Avatar
 
Join Date: 11-22-12
Location: Boston
Default

I feel your pain on the loss brother, LOVE that uds though!
__________________
Kamado Joe Big Joe -- Kamado Joe Classic -- Kamado Joe Jr -- WSM mini
Freddy j is offline   Reply With Quote


Old 01-24-2014, 08:09 PM   #11
Firefighter
Full Fledged Farker
 
Join Date: 03-12-12
Location: Pickford, Michigan
Default

I'll take a Sammie, looks really good.
__________________
Assassin 28
Lang 60 Deluxe sold
Firefighter is offline   Reply With Quote


Old 01-24-2014, 08:11 PM   #12
bbqwilly
is Blowin Smoke!

 
bbqwilly's Avatar
 
Join Date: 02-03-12
Location: Chickamauga, Ga
Default

oh man. I could go for 2 of those sammiches right now.
__________________
Will
UDS
Weber OTS
TQ 250 deluxe (gone but not forgotten)
"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"
IMBAS Certified MOINK Baller
bbqwilly is online now   Reply With Quote


Old 01-24-2014, 08:27 PM   #13
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Default

I don't see how you Northern folks turn out such good Q given the conditions. It gets Butt Hot here and my 1st 100*F are free during the Summer. It's more a matter of keeping temps down.

Might Fine Cook!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen, Party Q

Toast is online now   Reply With Quote


Old 01-24-2014, 11:44 PM   #14
CT-Mike
On the road to being a farker
 
Join Date: 01-11-14
Location: SE CT
Default

That is an epic looking sammich.
__________________
MMBGE/Large BGE/XL BGE (Craigslist Find)/Vermont Castings VCS5005 Gasser/A Lot to Learn
CT-Mike is offline   Reply With Quote


Old 01-25-2014, 12:02 AM   #15
Smith's Pig Pen
Knows what a fatty is.
 
Smith's Pig Pen's Avatar
 
Join Date: 01-19-13
Location: Calistoga, CA
Default

Nice. Had brisket all week. That got me feelin porky for next week
__________________
UDS, 18.5 WSM & 0-D-luxe 2Burner- SCBBQA, CBBQA
Smith's Pig Pen is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:01 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.