tibbs
Knows what a fatty is.
- Joined
- Oct 5, 2014
- Location
- Long Island, NY
Hey guys - decided I needed to finally make the time to smoke on my M1 pit (mainly grilled so far), and choose to whip up some pulled pork. On Friday night I prepped two picnic shoulders (removed skin and trimmed to 1/4 layer of fat) and dry brined them over night.
On Saturday morning I whipped up a batch of AmazingRibs.com memphis dust and rubbed the shoulders down with a healthy dose. At that point I got my M1 up to temp (first time smoking on this pit) around 250ish with a hot bed of coals and from there on in I used applewood splits exclusively for the remainder of the cook (took about 8 hours total plus about 30 minutes for letting them rest). I did wrap the butts around 4 hours into the cook and spritzed them with apple cider vinegar.
The pulled pork came out amazing - it was honestly the best I've ever had, and my guests who came over loved it as well.
For the first time smoking on the M1 I couldn't be happier - it was extremely easy to get the pit up to smoking temperatures and was pretty easy to maintain for a stick burner. The vast majority of the cook I had no problem getting thin blue smoke. Will be sharing more cooks with you guys in the future.
Getting the pit up to temp
Small hot fire in the firebox - starting my coal bed here
Butts prepped and rubbed with memphis dust
The pit had no problem staying at 250 for hours with only a few splits
The butts about 4 hours in, right before wrapping
Pulled and ready for action (tasted incredible)
Served on potato rolls with a small bit of bone suckin' sauce, and tortellini salad on the side
On Saturday morning I whipped up a batch of AmazingRibs.com memphis dust and rubbed the shoulders down with a healthy dose. At that point I got my M1 up to temp (first time smoking on this pit) around 250ish with a hot bed of coals and from there on in I used applewood splits exclusively for the remainder of the cook (took about 8 hours total plus about 30 minutes for letting them rest). I did wrap the butts around 4 hours into the cook and spritzed them with apple cider vinegar.
The pulled pork came out amazing - it was honestly the best I've ever had, and my guests who came over loved it as well.
For the first time smoking on the M1 I couldn't be happier - it was extremely easy to get the pit up to smoking temperatures and was pretty easy to maintain for a stick burner. The vast majority of the cook I had no problem getting thin blue smoke. Will be sharing more cooks with you guys in the future.
Getting the pit up to temp
Small hot fire in the firebox - starting my coal bed here
Butts prepped and rubbed with memphis dust
The pit had no problem staying at 250 for hours with only a few splits
The butts about 4 hours in, right before wrapping
Pulled and ready for action (tasted incredible)
Served on potato rolls with a small bit of bone suckin' sauce, and tortellini salad on the side
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