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Joined: February 26, 2011
Well guys here is the pulled pork recipe for those interested. Todays shoulders turned out the very best I've done. They smoked at 15 hours at 160 over apple chunks. Then I turned up the heat to 250 for the last 6 hours. Perfect, took off the smoker internal temp. 185. Rubbed 24 hours prior to smoker. Pictured below you can see the legs are smoked from the sausage and they will be turned into a pork soup broth. That post will follow this one in a couple days.
Group: Members
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now that looks amazing. Coupe of questions if you don't mind. How well does the pulled pork freeze? How long did you have the smoke going for? The total time was 15 hours correct?
Group: Members
Posts: 1680
Member No.: 414
Joined: February 26, 2011
There was a couple of changes to the recipe. Recipe shown is what I try to follow depending on size of shoulder or Butt.Those shoulders pictured where 13 1/2 lb each. I started the smoke at 9pm and let it run all night temp was 160, that's the lowest my smoker will do. Begining at 6 am I started to spritz with the apple cider/olive oil. The shoulders stalled for 3 hours at an internal temp pf 140 (between 11 and 2ish) if your not familiar with the term stall , it means the meat is not increasing temperature internally. So I turned up the heat to 250. By 8 pm they reached perfection of internal temperature of 185 degrees. In regards to the smoke itself, I used 2 apple chunks the size of a fist, I let it burn down as far as they can, usually this is half way, then flip the chunks and they will burn all the way out into ash We package the pork in 1 to 1 1/2 lb vaccum packs, and flat freeze. You really don't lose anything when frozen in vac. packs. We have always used vac. packs for camping as it makes it so easy for bag and boil and the frozen blocks will keep a lot longer in cooler. Hope that helps. Also plan on losing close to 50% weight of the weight from start to finish, by removing hide, and bone when smoking is completed. My start weight between the 2 shoulders was 26lbs my finish was just over 12 lbs. when i pull it apart i tend to not include alot of the fat but rather strip the bark off the fat.
Pulled pork
