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The Pig Report: First pulled pork!
Teach42
Posts: 219
Well, as has been exhaustively documented throughout the day, today I completed my first overnight cook, an 8 lb boneless pork shoulder from Costco. Despite that it finished a few hours earlier than I wanted it to, it wound up turning out just perfect!
Learned quite a bit about the egg from the experience, especially with respects to controlling the temperature. Unbelievable how the smallest tweaks make such a huge difference.
Also discovered that I need to be a bit more aggressive with the flavoring. The texture of the meat was perfect, the flavor was slightly bland. I need a few more wood chunks, as the chips just didn't do anything for the meat. Also, I probably could have been more liberal with the rub, or I might try a brine next time around. Regardless, it was a great first run and I'm looking forward to many more!
The obligatory 'before' pic:
After the first 12 hours, when I switched the thermometer from the dome to the meat. Internal temp of about 167
Internal temp 197, time to be moved to the cooler
Guests arrive, time to pull the pork! Couldn't have been more tender and easy to pull.
A big ol' pile of meat! This was about the time that every guest started grabbing fingerfulls... "just to taste it to make sure it's finished"
Learned quite a bit about the egg from the experience, especially with respects to controlling the temperature. Unbelievable how the smallest tweaks make such a huge difference.
Also discovered that I need to be a bit more aggressive with the flavoring. The texture of the meat was perfect, the flavor was slightly bland. I need a few more wood chunks, as the chips just didn't do anything for the meat. Also, I probably could have been more liberal with the rub, or I might try a brine next time around. Regardless, it was a great first run and I'm looking forward to many more!
The obligatory 'before' pic:
After the first 12 hours, when I switched the thermometer from the dome to the meat. Internal temp of about 167
Internal temp 197, time to be moved to the cooler
Guests arrive, time to pull the pork! Couldn't have been more tender and easy to pull.
A big ol' pile of meat! This was about the time that every guest started grabbing fingerfulls... "just to taste it to make sure it's finished"
Comments
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Lookin YUMMEE! You can add a little rub to the meat as you're pullin it,gives another layer of flavor.
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It looks like a well cooked butt,keep trying different things and you will find the perfect way.
GOOD EATS AND GOOD FRIENDS
DALE -
Your 1st butt came out great. I too found out to be generous with the rub. Next experiment with carolina sauce to spread on the pulled butt.
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Congratulations Teach.
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