Location: Live in Rockwall, TX but from da Wessbank brah
Age: 41
Posts: 21,908
Tried to make some pulled pork, but it didn't come out tender enough. Problem was that I ran out of time. It only smoked for about 5 hours, and probably needed 10. I had to finish it in the oven or I would've been out there until 11pm last night. Still, it came out great with a nice smoke ring and flavor, but could've been more tender. Next time, I'll take a pic to prove my handy work.
your cookbook is still sitting on my kitchen table with page # 87 exposed. I really didn't think the apple cider vinegar would be a good route to take but i was wrong and your were right.
let me ask you this Billie..do you ever add worcstershire (sp) to the apple cider vinegar..seems like it would add even more off a kick.
By the way..you were correct in saying.. "meat falling off the bones tender"
your cookbook is still sitting on my kitchen table with page # 87 exposed. I really didn't think the apple cider vinegar would be a good route to take but i was wrong and your were right.
let me ask you this Billie..do you ever add worcstershire (sp) to the apple cider vinegar..seems like it would add even more off a kick.
By the way..you were correct in saying.. "meat falling off the bones tender"
Kevin, I didn't even have to open the book to know what was on page 87. While that cookbook gets more use than any other in our house, page 87 is currently well stained with BBQ sauce, finger prints and other vague markings that might at one time have been rub or some other interesting food stuff.
Tried to make some pulled pork, but it didn't come out tender enough. Problem was that I ran out of time. It only smoked for about 5 hours, and probably needed 10. I had to finish it in the oven or I would've been out there until 11pm last night. Still, it came out great with a nice smoke ring and flavor, but could've been more tender. Next time, I'll take a pic to prove my handy work.
You probably know all of this, but pulled pork can be a tough task.. It depends on the type of pork you use (i.e. butt, shoulder, roast), but if you get one with alot of fat in it, it will take longer.. You've gotta get the internal temperature up to 195 - 200.. The fatty tissues in the meat need the higher internal meat temperatures to cook off, making the pork shreddable.. The best pulled pork I've done took 12 or 13 hours.. It was about an 8 - 10 pound picnic cut shoulder I believe.. I started it at midnight one night and it finished up around 1 pm the next day.. Perfect timing for some gameday eatin..
Location: Live in Rockwall, TX but from da Wessbank brah
Age: 41
Posts: 21,908
Quote:
Originally Posted by thegreatone
You probably know all of this, but pulled pork can be a tough task.. It depends on the type of pork you use (i.e. butt, shoulder, roast), but if you get one with alot of fat in it, it will take longer.. You've gotta get the internal temperature up to 195 - 200.. The fatty tissues in the meat need the higher internal meat temperatures to cook off, making the pork shreddable.. The best pulled pork I've done took 12 or 13 hours.. It was about an 8 - 10 pound picnic cut shoulder I believe.. I started it at midnight one night and it finished up around 1 pm the next day.. Perfect timing for some gameday eatin..
Man, I did not know all that. It was a 8lb shoulder cut and I only got the internal temp up to 170, which is the recommended temp for pork. Next time, I'll try a smaller piece of meat to experiment on. Thanks for the tips.
Man, I did not know all that. It was a 8lb shoulder cut and I only got the internal temp up to 170, which is the recommended temp for pork. Next time, I'll try a smaller piece of meat to experiment on. Thanks for the tips.
You can get alot of pulled pork out of a 5 lb pork shoulder or butt.. I'd say a 5 lber would take 6 - 8 hours at 225°..
I tried a new rub last night on the ribs that I did.. It's called John Henry's East Texas Texas Pig rub.. It's got a really good flavor to it.. And they've got a spicier version available as well, which would probably be excellent..
Location: Live in Rockwall, TX but from da Wessbank brah
Age: 41
Posts: 21,908
Quote:
Originally Posted by thegreatone
You can get alot of pulled pork out of a 5 lb pork shoulder or butt.. I'd say a 5 lber would take 6 - 8 hours at 225°..
I tried a new rub last night on the ribs that I did.. It's called John Henry's East Texas Texas Pig rub.. It's got a really good flavor to it.. And they've got a spicier version available as well, which would probably be excellent..
I usually make my own rubs, using recipes and ideas from a couple BBQ/smoker cookbooks I have. But I may give this a try since there's a store near my work that sells it.
I usually make my own rubs, using recipes and ideas from a couple BBQ/smoker cookbooks I have. But I may give this a try since there's a store near my work that sells it.
Yeah, I've made my own as well, usually consisting of sugar, salt, paprika and pepper and maybe a couple other things.. I stopped by a store here in Gulfport awhile back to look at grills and smokers and picked up the John Henry rub.. He was on the Food Network with Paula Dean's sons one time and they raved about his food, so I thought I'd give it a shot..
I also got some Bad Byron's Butt Rub Peanuts, and man, are those some good peanuts.. They are roasted with Bad Byron's Butt Rub seasoning..
I usually make my own rubs, using recipes and ideas from a couple BBQ/smoker cookbooks I have. But I may give this a try since there's a store near my work that sells it.
what's your dry rub recipe? i used some stuff called Cajun Cooker on ribs once and it was far too salty..got that when i bought my turkey deep fryer a few years back and then ordered more. I like it on fried egg sandwiches..chili,stew and or jambalaya but it's just to overpowering on the ribs imo.
do you use worchestire sauce when you make your own bbq sauce? I was thinking of doing this next time..ketchup(heinz),worchestire,garlic powder,mustard,paprika and some corn syrup..probably let that sit in the fridge overnight so everything comes together.maybe add a liitle sugar as well ..but it might be too sweet because of the corn syrup or molasses?
Location: Live in Rockwall, TX but from da Wessbank brah
Age: 41
Posts: 21,908
Quote:
Originally Posted by kevin from buffalo
what's your dry rub recipe? i used some stuff called Cajun Cooker on ribs once and it was far too salty..got that when i bought my turkey deep fryer a few years back and then ordered more. I like it on fried egg sandwiches..chili,stew and or jambalaya but it's just to overpowering on the ribs imo.
do you use worchestire sauce when you make your own bbq sauce? I was thinking of doing this next time..ketchup(heinz),worchestire,garlic powder,mustard,paprika and some corn syrup..probably let that sit in the fridge overnight so everything comes together.maybe add a liitle sugar as well ..but it might be too sweet because of the corn syrup or molasses?
I have the recipe for the dry rub and bbq sauce at home. For the sauce, it's a ketchup base that includes worcestershire, molasses, brown sugar, mustard, cider vinegar, black pepper, hot sauce and your favorite dry rub. It also calls for liquid smoke, but I hate that crap so I leave it out. You simmer it for about 15 mins, then your good.
I have 2 rub recipes that I like. One I use on brisket, the other on pork and chicken. I'll get them and PM ya. But in general, they come from cookbooks "Smoke and Spice", and Steven Raichlen's "How to Grill". Both are good sources of info. I need to get a Bobby Flay one as well.
I have the recipe for the dry rub and bbq sauce at home. For the sauce, it's a ketchup base that includes worcestershire, molasses, brown sugar, mustard, cider vinegar, black pepper, hot sauce and your favorite dry rub. It also calls for liquid smoke, but I hate that crap so I leave it out. You simmer it for about 15 mins, then your good.
I have 2 rub recipes that I like. One I use on brisket, the other on pork and chicken. I'll get them and PM ya. But in general, they come from cookbooks "Smoke and Spice", and Steven Raichlen's "How to Grill". Both are good sources of info. I need to get a Bobby Flay one as well.
PM that one to me as well or just post it here if you don't mind sharing it with everyone..
Yum Kevin!!!
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