ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 02-09-2007, 07:55 PM   #1
MEAT
Got Wood.
 
MEAT's Avatar
 
Join Date: 01-04-07
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default Pulling some Pork

I'm thinking about doing some Pulled Pork for some employees at work....roughly 20 people. I've never gone through the process of smoking and pulling but I kind of get the idea after reading some of the posts here.
However my question deals with time. Is it possible to only smoke for half the time and finish the rest of the cooking in the oven.......and/or is it possible to start in the oven first and finish in the smoker last? Obviously it's possible to do both but does anyone recommend it to save time? I'm probably answering my own question but will I lose any flavor or taste?
And my other question is if I do smoke for the recommended time how long can I wait to pull the pork apart? I was thinking of smoking on Tues and pulling and serving on Wed.
Or if anyone can think of a better way (cheaper way) to serve 20 people?
Hope I was clear on my explanation?
Thanks for any help...
__________________
[B]Pits by JJ[/B] custom build 20"x30" pit/smoker
MEAT is offline   Reply With Quote


Unread 02-09-2007, 08:07 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

If you need to use the oven.....Smoke first... take it to 140 degrees to maximize the smoke penetration...then move it to the oven until you get in the 190-200 range or the bone can be cleanly pulled up with little resistance.

If you plan on serving the next day, just pull it after it is cooked to your liking and then store in fridge overnight and add sauce as desired and reheat. Otherwise it will take a lot longer to re-heat a whole butt that has not been pulled yet.

Pulled pork for 20 people is about as cheap as you can go at +/- $1/lb unless you plan on making PB&J sandwiches on white bread...

Good luck MEAT !!
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 02-09-2007, 08:11 PM   #3
Q_Egg
is One Chatty Farker
 
Q_Egg's Avatar
 
Join Date: 05-06-06
Location: St George, UT
Downloads: 0
Uploads: 0
Default

would not pretend to deal with cooks for a large group like yours. In my more limited cooks, I would choose to smoke first and oven-cook after. The smoke uptake early in the cook is more important ... which is why many foil after several hours and then finish out of the foil to firm the bark. Others can help you better with time gaps from smoking to finishing and pulling. I feel you will do well by timing so that you finish in the oven, allow some resting time in foil (cooler) for ~ one hour just prior to pulling and serving. If you are too busy with other prep, then some sacrifices must be made in terms of the final product.
__________________
Tom B.
[FONT=Garamond]aka tommy_bandera
----------------------------------
GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
Q_Egg is offline   Reply With Quote


Unread 02-09-2007, 08:16 PM   #4
we'll smoke u
is Blowin Smoke!

 
we'll smoke u's Avatar
 
Join Date: 07-21-06
Location: Valley, Nebraska
Downloads: 0
Uploads: 0
Default

Just my opinion here. I would smoke it in the smoker first for three to four hours then finish in the oven. I alway let the meat stand for about a 1/2 hour before I pull it, that way it can cool down some so you don't burn your hands. I always pull it before it cools much easier to pull that way.

With all that said If it's possible to do the hole cook on the smoker that would be the way I would do it. I think you get alittle better product.

But if there is time restraints you got to do what you got to do.

Now go have some fun Brother
__________________
Scott Burke
www.wellsmokeubbq.com
www.operationbbqmw.org

KCBS MEMBER #24303
COUNTRY SMOKER 570 PELLET FEEDER
ONE SMALL HOME MADE VERTICAL
WEBER KETTLE GOLD 221/2
WEBER BABYQ
we'll smoke u is offline   Reply With Quote


Unread 02-09-2007, 08:18 PM   #5
bowhnter
is Blowin Smoke!
 
bowhnter's Avatar
 
Join Date: 12-05-06
Location: Van Alstyne TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter
If you need to use the oven.....Smoke first... take it to 140 degrees to maximize the smoke penetration...then move it to the oven until you get in the 190-200 range or the bone can be cleanly pulled up with little resistance.

If you plan on serving the next day, just pull it after it is cooked to your liking and then store in fridge overnight and add sauce as desired and reheat. Otherwise it will take a lot longer to re-heat a whole butt that has not been pulled yet.
I agree, just smoke it first as long as you can, finish in the oven, let rest, then pull it. Make sure it has some fat or a little liquid in the pan when you are re-heating. It will turn out fine.
__________________
Mike

Primo Oval XL
Weber 18" One Touch
The Fastest Thermapen
bowhnter is offline   Reply With Quote


Unread 02-09-2007, 08:47 PM   #6
HoDeDo
Babbling Farker
 
HoDeDo's Avatar
 
Join Date: 02-19-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

You have a couple options.
1. smoke first, pull at 160, wrap in foil, finish in oven. Pull at 200.
2. Do a hot and fast cook. Bubba or Jeff (or others) could probably enlighten you on how to do that in a trash can or a WSM etc. I did a brisket in that basic method for the playoff game... Started at 10:00 and had it sliced and ready before the start of the game. One of the most tender briskets I've ever cooked. Normally I cook a a brisket in around 10 hours.... so doing a 4 hr brisket was amazing to me. I'm sure the same can be done with a butt.... guys?
__________________
Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com
HoDeDo is offline   Reply With Quote


Unread 02-09-2007, 09:40 PM   #7
bowhnter
is Blowin Smoke!
 
bowhnter's Avatar
 
Join Date: 12-05-06
Location: Van Alstyne TX
Downloads: 0
Uploads: 0
Default

if you want a hot and fast method, and can get your pit to temp....
http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm

I did it once in 5 hrs...
__________________
Mike

Primo Oval XL
Weber 18" One Touch
The Fastest Thermapen
bowhnter is offline   Reply With Quote


Unread 02-09-2007, 09:41 PM   #8
tumpedover
is one Smokin' Farker
 
tumpedover's Avatar
 
Join Date: 10-21-06
Location: Odessa WEST TEXAS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bowhnter
if you want a hot and fast method, and can get your pit to temp....
http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm

I did it once in 5 hrs...
YOu beat me to the punch.....just what I was gonna suggest!!
__________________
[B]John,[/B]


[B][B]Texas Legend -Ok, At least I used to own it !![/B][/B]
[B][B]SmokeMaster [/B]
[/B][B]Lyfe Tyme off set trailer[/B]
[B]55 gal drum/Texas Hibachi [/B]
[B]55 gal drum/ offset smoker[/B]

[B][I][U]Jesus Loves Barbecue[/U][/I][/B]
tumpedover is offline   Reply With Quote


Unread 02-09-2007, 09:54 PM   #9
icemn62
Babbling Farker
 
icemn62's Avatar
 
Join Date: 07-10-04
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Once you get the meat cooked, smoker then oven. You can pull it and store for quite some time. I have always thought the best way to re-heat the meat is in the oven.

By the way is it possible to make the cook on Sunday? that way i would think you could do it all in the smoker.
__________________
Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll

I AM LOVING THE SMOKE


WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.
icemn62 is offline   Reply With Quote


Unread 02-09-2007, 10:09 PM   #10
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MEAT
I'm thinking about doing some Pulled Pork for some employees at work....roughly 20 people. I've never gone through the process of smoking and pulling but I kind of get the idea after reading some of the posts here.
However my question deals with time. Is it possible to only smoke for half the time and finish the rest of the cooking in the oven.......and/or is it possible to start in the oven first and finish in the smoker last? Obviously it's possible to do both but does anyone recommend it to save time? I'm probably answering my own question but will I lose any flavor or taste?
And my other question is if I do smoke for the recommended time how long can I wait to pull the pork apart? I was thinking of smoking on Tues and pulling and serving on Wed.
Or if anyone can think of a better way (cheaper way) to serve 20 people?
Hope I was clear on my explanation?
Thanks for any help...
I found that heating ribs in the oven works great after the meat has been on the smoker for some time to gain flavor. I suppose the same would go for other parts of the hog.

About the only way I know of to feed 20 people cheaper would be chicken. I just bought leg quarters for $.79 / lb Wednesday night at my local Hy-Vee. Cooked 'em in the oven at 275 for four hours after coating in Fiorella's Jack Stack rub. Meat fell right off the bone - and it was De-licious!

Above all, Have Fun!

/Brother Dave
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Unread 02-10-2007, 12:12 AM   #11
MEAT
Got Wood.
 
MEAT's Avatar
 
Join Date: 01-04-07
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default

Thanks for your opinions and all the great ideas.
I still have about two weeks before I'll have to prepare anything.
But I'm hoping to do a test run next Wed with a buddy of mine.
Actually it was his idea but it's my smoker....so lucky me.
__________________
[B]Pits by JJ[/B] custom build 20"x30" pit/smoker
MEAT is offline   Reply With Quote


Unread 02-10-2007, 06:20 AM   #12
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

Pork can take higher temps well and still come out great; you can cook it at 350 without much problem. The smoke penetration/flavor won't be as prominent, but it's still very good (you can do it indirectly on a grill with great success). The smoke penetration doesn't stop at 140, but the smokering formation does. If you're going to smoke, that will get you more 'wow' factor if you don't sauce before serving.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Unread 02-10-2007, 07:14 PM   #13
MEAT
Got Wood.
 
MEAT's Avatar
 
Join Date: 01-04-07
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default

Come to find out the company I work for may flip for the bill.
So, we maybe going to Plan B: Brisket and sausage.
Crossing my fingers.....but I will try some pulling of the pork come Tues.
I need the practice and I've got ideas....thanks to you all.
__________________
[B]Pits by JJ[/B] custom build 20"x30" pit/smoker
MEAT is offline   Reply With Quote


Unread 02-10-2007, 07:41 PM   #14
backyardchef
Babbling Farker
 
backyardchef's Avatar
 
Join Date: 11-05-04
Location: New York City
Downloads: 0
Uploads: 0
Default

One thing you may notice when you're cooking the butt or picnic is it may seem to hang for a long time in the range of 160 degrees.....don't panic and don't try to jack up the heat to pass through it. This is the phase when the collagen and fats are rendering inside and that's what helps with the moistness and tenderness.......You'd more likely notice if you were cooking it on the pit at that point.....
__________________
Matt
Fletcher's Brooklyn Barbecue

The Hampton Smoker Blog: http://backyardchef.blogspot.com

7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
backyardchef is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pulling Pork? SteelSmokin Q-talk 5 05-19-2010 08:55 AM
Pulling Pork for a crowd BubbaBones Catering, Vending and Cooking For The Masses. 17 04-08-2009 06:53 AM
Pulling Pork Frisco_Smoker Q-talk 11 04-29-2006 07:23 AM
Pork Pulling Bossmanbbq Q-talk 9 03-15-2006 05:48 AM
Pulling Pork sigmasmokers Q-talk 13 04-13-2005 12:51 PM

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 11:00 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.