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Pulled pork

MrAdam

MrAdam

New member
I'm attempting to make pulled pork again tomorrow. My last attempt was far from stellar.

I've got about a 10 pound butt roast. Should I truss it or just cook it as is? I am planning to foil at around 140 or when it reaches the colour I want. I'm expecting around a 10 hour cook.

Any and all pointers are greatly appreciated.

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cowgirl

cowgirl

New member
Sometimes I like to inject butts for added flavor and moisture. I've not trussed one before.
Good luck with whatever you do. Hope you take pics for us! :)
 
cowgirl

cowgirl

New member
MrAdam said:
Also what do you inject with?

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Click to expand...

I need a better camera too! lol I use a point and click Kodak easy share. :)

The injection mix that I like to use is ...

2 C. apple juice
2 C. water
1 TBS Worcestershire sauce
1 tsp. soy
1/3 C brown sugar
and
3 TBS Kosher or coarse salt
The recipe belongs to friend Jon in Vermont. I inject right before smoking and do not let the meat sit overnight. Seems to work out best for me and doesn't make the meat taste "hammy" like a lot of injections do.

Hope you have good luck with it MrAdam! :)
 
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BabelBBQ

New member
Good to know that many injections make things taste "hammy" I'm new at this and I hate ham. I'll try this recipe when I try my first pulled pork.
 
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wneill20

New member
You need to cook the pork to at least 195 or more before it will pull. The last one I did at home injected on the drum at 275 until done 6 hours no wrap and was very good. You can do it
 
MrAdam

MrAdam

New member
I pulled it at probe tenderness. I think it was 198 IT. Turned out great. Didn't inject and rubbed right before I put it on.

On a side note I need bear paws. Pulling hot pork with bare hands hurts lol.

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BabelBBQ

New member
How long did it take? I know there are a lot of variables, and BBQ is done when it is done, not when a timer goes off. But I want to have some idea before I try pulled pork.

Thanks
 
MrAdam

MrAdam

New member
About 10 hours for a 9lb butt. Didn't foil it might have cooked quicker if I did but I didn't want it ready that far ahead of schedule.

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S

southga

New member
When I inject, I just dissolve 1-2 tbs rub in 2 cups apple juice. never trussed. I have started cooking my butts in pans & foiling when I see the color I want. I always try to allow enough time for the butt to rest in dry cooler for at least 1 hour before pulling. Longer is better. I have held butts wrapped in foil & old towels in a cooler for 5 hours & they were still to hot to handle with bare hands. I use a pair of cheap cotton work gloves under latex gloves to handle hot meat.
 
cowgirl

cowgirl

New member
BabelBBQ said:
Good to know that many injections make things taste "hammy" I'm new at this and I hate ham. I'll try this recipe when I try my first pulled pork.
Click to expand...

I'm not fond of "hammy" pulled pork either. Some injections and rubs change the taste and texture of the pork if left to sit too long before smoking. (at least for my taste buds) :)
 
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