Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Double the Pulled Pork. How long?

Low and slow I'll stick with my method

Quadruplets??



Mike

Nice butts

I've been using this stuff for just about everything pork lately. Great product. Tried it on a whole loin yesterday for the hell of it. Turned out very good.


post image online

Didn't trim the loin which had a LOT of fat on the outside which is unusual for my butcher and the result was a HUGE AZZ FIRE in my grill. Stood there with the cord to my Traeger in one hand and the hose next to me and let 'er burn out(crossed fingers)

Best damn loin I've ever made.

Yes I do use a Maverick, and my Weber Performer also has a temp gauge in the dome.

Once I get my coals going, I add the meat and put the vents to where they should be.

I will glance at the dome gauge a few times in the next few hours, I generally don't insert the Maverick until maybe halfway through the cook, I just see no point in doing it any earlier because there is very little I can adjust or change. I'm going to say the temps will generally be 250/275 and maybe up to 300 at peak times.

My shoulders may be 7 lbs, 8lbs, some where in that range. I have little interest or time in 10 to 14 hour cooks,

for one thing, I have two teenage boys whose sole purpose in life seems to be to eat me out of house and home. Dinner needs to be on the table by 5 at the latest, or they will call child services on me, again.(joke). Nor am I getting up 4 a.m. to start dinner.

Yes, you can smoke a shoulder in the times I stated earlier.

You guys with those glorified flower pots, ( help me Denny) may have the ability to cook so low and so slow that you feel it's required, your choice.

Wood smoke for the first 4 hours and bring meat to 200. the rest is just personal choice.

And yes, I am the amateur on this forum, but some how it tastes oh so good..........

My smoker requires fuel every half hour or less, I like to burn
hickory, oak, and apple, no other heat source. Four or so hours glued to it is all I can stand, so I usually wrap and finish in the nesco roaster. I usually do 3 to 5 butts. We eat on them for a week and vac seal what we won't eat soon. It will loose a little being frozen, but it sure is nice to thaw one in the fridge when you want. Flame on, I know this is pure heresy.

Call'em what you want guys, but after a fourteen hour cook I still have enough charcoal left in the cooker to do beef ribs this weekend plus grill ribeyes afterward.

Mike

Not to mention that after 14 PLUS years I'm still using the same original flower pot.

Sorry you almost burned down your house Denny! Glad to hear all things are good. Never had that problem myself. But then....well never mind!!

haters gonna hate

To all here on the 24HCF cooking forum. Please take this as my humble personal take on low & slow.

Some folks just don't want to spend 8-14 hours at a time to turn out a piece of meat in today's hectic world with all the responsibilities put upon us.
I can pound out a butt in just a few hours and pull it at 170-200 if I'm in a hurry to eat or have things to do but a pork shoulder pulled at 170-200 done low and slow over an extended time period will have all the collegens broken down to a greater degree than a quick cook resulting in a more tender flavorful bite.Internal temp is very important but flavor and texture is influenced by time. JMHO
Nothing is chiseled in stone here as it's simply a matter of personal tastes.

I've done butts in 6 hours and I've done 'em in 16 and everywhere in between.

Rant over,guys. YMMV

Never any danger of that.

Good points, Denny. No doubt the texture and flavors are influenced by total time. But for samiches and tacos, no real need to go the extra five or six hours.

Hell, I like pork butts in roasting bags at 300 for three to five for tacos. Again, oregano, chile powders, garlic, mex/etc. flavors.

Anything outdoors with fire on the West coast is almost always ( mistakenly ) called BBQ.

If it taste good, eat it.

yeah but you said....the thingie.....and then the other thingie...and well then your AZZ or butt was on fire...ummm.

Glad all is okie dokie!!!

Carry on....

Are you hittin' the brown water?

NO..I am trapped in a hospital with no bar just reading your posts. I will read them again!!

AND tomorrow I will bring mini-bottles so the response will change!!

I have 40 butts to deliver on friday, fresh smoked wrapped and tossd in a cooler..

Wow Tarry! That's a lot of pork. What are you cooking it on?

Mike

Wsm 5of them ! U mean there is another smoker that can Handel the job......I beg to differ!

dang right there's a better way....boil and then nuke 'em!!

then flood 'em in baby rays!!

serve with sketti!!

Damnit, you been sniffin too much peroxide and industrial sanitizers in the hospital!


On a serious note, I really hope your sis' pulls through David