1st Attempt at Pulled Pork

jojobugay · February 2016

Any advice on how to get more smoked flavor in the pork. I attempted to smoke pork shoulder for pulled pork this past weekend and was disappointed that there was not enough smoke flavor when it was done. I used apple and hickory for the smoke which I soaked in water for an 1 hour before putting it in the Egg. I had the internal Egg temp at 225 degrees and when the internal temp of the pork was at 160 degrees I covered it in foil and then when it reached internal temp of 210 degrees removed it from the Egg. What did I miss with my technique to not get the full smoke flavor in the pork? Any tricks and tips would be greatly appreciated.

Lit · February 2016

If you want a stronger amoke flavor try a chunk or 2 of hickory with the other woods you had. Also don't foil based on temp watch the bark. If it looks like it's burning then wrap but if not you don't have to foil. Also I would say raise your cooking temp to atleast 250 for a shoulder. That won't help with smoke flavor but it will save you time and not affect your results.

fishepa · February 2016

I never soak my wood chunks.

GregW · February 2016

I don't ever foil a butt.
There was a lot of cook/smoke time you missed out on between 160 deg internal until you pulled it at 210 Deg.
Also cooking at 250 as @lit say's wont hurt the quality and will help reduce your cook time.

How much did this shoulder weigh?

Mosca · February 2016

What @fishepa said. Don't soak the wood. It spends most of the cook steaming out the water. If you want smoke, it has to burn, and for it to burn it can't be wet.

johnkitchens · February 2016

I don't foil. I don't soak wood chunks. I stopped using a drip pan. My butts have never been better! I honestly think for me I was trying too hard.

txhawkeye · February 2016

Agree with the above, I never soak my wood chunks, also have never foiled. I cook at 250 to 275 dome and has always turned out great. Good thing is it's a very forgiving piece of meat hard to completely ruin as long as you watch the internal temp.

GregW · February 2016

I have a friend who cooks 4 pound butts. I haven't tried anything that small, but I would imagine they miss out on a lot of the flavor imparted by a longer cook time.

johnkitchens · February 2016

GregW said:

I have a friend who cooks 4 pound butts. I haven't tried anything that small, but I would imagine they miss out on a lot of the flavor imparted by a longer cook time.

I have cooked a few boneless ones about that size, and I was pleasantly surprised how flavorful they were.

GregW · February 2016

johnkitchens said:

GregW said:

I have a friend who cooks 4 pound butts. I haven't tried anything that small, but I would imagine they miss out on a lot of the flavor imparted by a longer cook time.

I have cooked a few boneless ones about that size, and I was pleasantly surprised how flavorful they were.

That's good to hear. A small one would cook much faster.

johnkitchens · February 2016

GregW said:

johnkitchens said:

GregW said:

I have a friend who cooks 4 pound butts. I haven't tried anything that small, but I would imagine they miss out on a lot of the flavor imparted by a longer cook time.

I have cooked a few boneless ones about that size, and I was pleasantly surprised how flavorful they were.

That's good to hear. A small one would cook much faster.

I always screw up on the time. I put it on too late every single time thinking I will have it ready for dinner. I start out at 250, but I always end up bumping it up to 400, but since I quit with the drip pan I swear they have gotten better!

I didn't plan on not using a drip pan it was accidental. I started a cook and realized I didn't have a pan so I just went with it.

tarheelmatt · February 2016

How much or many chunks did you use?

Maybe next time increase your usage some to see if that helps.

Personally, I don't soak chunks or chips nor do I wrap butts. I use a drip pan, though dry just for cleanup reasons.

jojobugay · February 2016

Thank you everyone for your tricks and tips. The weight of the pork was 7 lbs. looking forward to attempting it again. Will have the Egg temp at 250 and will not soak the wood and foil the pork. Is 210 internal temp the right temp to ale it off the Egg?

johnkitchens · February 2016

I have found about 203 to be perfect for pulled pork. If it isn't boneless when the bone is falling out will be the right time. You will find what works for you and your family.

txhawkeye · February 2016

I usually pull at 200 at the bone.

theyolksonyou · February 2016

When it probes with no resistance. Usually in the 200-203. Start checking in the high 190s.

RRP · February 2016

Just for kicks and giggles some time why don't you join us on the other side and go turbo? That's 350 dome and you get there quicker and until someone can prove us differently the taste of pulled pork is the same!

jojobugay · February 2016

I used 4 good size chunks of apple and hickory wood. Is that enough or do I need to use more?

johnkitchens · February 2016

That is all I use.

Mosca · February 2016

jojobugay said:

I used 4 good size chunks of apple and hickory wood. Is that enough or do I need to use more?

That is plenty. There's no harm in adding a couple more though.

jhl192 · February 2016

If you want more smoke flavor, try going from 4 to 6 chunks. Also strategically place them so they will burn after the lump is burning clear. If they burn while the lump is getting stabilized and he meat isn't on the grate yet, no smoke flavor.

StillH2OEgger · February 2016

Agree with much of which you've already read. I also encourage you to try turbo sometime (325-350 for me), which I think turns out better with butts than with ribs. For the record, I do think both turn out noticeably better at 250-275, but if you don't feel like you're missing anything you'll appreciate the convenience turbo provides.

bhedges1987 · February 2016

Try pulling it and putting it in the fridge overnight. The following day will have TONS of flavor. Dont over smoke it. I use about 3-4 chunks of wood placed in my charcoal. If your smoke is clean you are not going to notice a strong flavor. A good fire and clean smoke will produce hints of smoke and a mild sweet flavor no matter what wood you use. When you get a strong smoke flavor you are more than likely burning a unclean fire. But if that's what you like then double the wood.

theyolksonyou · February 2016

Plus, if you hang out by the egg your nose and taste buds are inundated with smoke. Always tastes smokier the next day.

Givengold3 · February 2016

johnkitchens said:

I don't foil. I don't soak wood chunks. I stopped using a drip pan. My butts have never been better! I honestly think for me I was trying too hard.

That's the way I do it. The smoke happens during the first part of the cook. If your chunks are steaming, they're not smoking. I use apple at 225. 250 might be more efficient. If you have the time, and you should, don't foil. The stall usually happens around 160 or so. Some are longer than others. Keep the bark from getting too moist. Foil, towel, cooler (FTC) will keep that meet hot for a very long time, so don't be afraid to start a little early.
My super bowl Sunday shoulders stalled at 187 for a couple of hours. Then things shot up quickly. 14lbs. took about 15 hours at 225.

jtcBoynton · February 2016

StillH2OEgger said:

Agree with much of which you've already read. I also encourage you to try turbo sometime (325-350 for me), which I think turns out better with butts than with ribs. For the record, I do think both turn out noticeably better at 250-275, but if you don't feel like you're missing anything you'll appreciate the convenience turbo provides.

@StillH2OEgger Really like your thumbnail picture.

Abter · February 2016

excellent question, and great responses. We newbies can get so much help here when we 'fess up we are mere grasshoppers trying to learn more from the egghead sensei masters

StillH2OEgger · February 2016

jtcBoynton said:

StillH2OEgger said:

Agree with much of which you've already read. I also encourage you to try turbo sometime (325-350 for me), which I think turns out better with butts than with ribs. For the record, I do think both turn out noticeably better at 250-275, but if you don't feel like you're missing anything you'll appreciate the convenience turbo provides.

@StillH2OEgger Really like your thumbnail picture.

Right back at you. I've noticed how similar they look and I always notice your posts right away because it looks so similar to mine. I was always curious where yours was taken, but never took the time to ask. Now is probably as good a time as any, so let's hear it.

I took mine in Two Harbors (Minnesota), which is an hour north of Duluth. The colors make it look far more tropical than you would expect from that location. Nobody believes me, but the colors have not been altered or adjusted in any way.

jtcBoynton · February 2016

Northern Michigan - near Interlochen (just south of Traverse City). Untouched photo like yours.

1st Attempt at Pulled Pork

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