mmmmm pulled pork

[foodsaver]

My dad came into town today to hang out and do a little fishing tomorrow so I thought I would make a feast worthy of the guy that did my wife a favor and brought me into the world emoRolleyes. I included the recipe in case anybody wanted to try it. I foiled at 160 and coolered (OK pre-heated ovened) at 190. Pulled after resting for a couple of hours and here is the results. I only injected one and the consensus was that it was much better then the one that was just rubbed.


For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

 

[Buoy-Master]

I cant do the`whole pork thing but that does look good! I need to get my smoker back out!

 

[Guest]

Fantastic looking meat, I believe you have outdone your self this time. When is the invite?

 

[captXtreme]

Honestly!! Foodsaver do think you can show this kinda thing on this site without calling me over for Quality control (taste Testing)
James

 

[hoggerhead]

Looks good! You need to try a smoked ham, VERY tastey!!

 

[Kingfish]

Looks better than good! Ditto on the smoked ham. Shoot it up with a can ofunsweetened pineapple juice and and a handfull of brown sugar.emoSmile KF

 

[TAzGa]

emoThumbsup emoHungry emoHungry emoThumbsup

 

[SpurHunter]

Looks great Craig!When are we eating?

 

[AThornton]

YUM!

 

[Nickajack Angler]

Man Craig.... you are getting to Master quality over there. That's a sweet post if I've ever seen one!!!!

 

[Guest]

You just taught be something without even saying anything. Love the potato holder, much better than the aluminium foil ball I have tried to use.

 

[bd angler]

Man that looks good. I was given a smoker similar to the one in the picture. I have smoked with it twice (2 butts first time, 4 second time) very good results, but still have a ways to go to be an expert. My question is what is the potato for?

 

[foodsaver]

to hold the temperature probe off the grill for the wireless thermometer

 

[Guest]

bd angler - 9/24/2008 1:42 PM

what is the potato for?

It is holding a temperature probe to monitor cooking temps.

EDIT: it looks like someone beat me to it.

 

[bd angler]

Thanks for the info. I have been grilling for years, but just starting in smoking. Have had trouble keeping the temperature up with the charcoal smoker, any tips? I have been adding pre-lit charcoal as I go, but still don't see temps in the 225 range for very long.

 

[Guest]

Add your pre-lit and have some unlit around it. That way your lit charcoal ignites the unlit as it dies down. Also you may try and choke down your air flow some too. Are you using briquettes or lump? With lump I have trouble keeping it below 225.

 

[SpurHunter]

Bd, I personally dont use any charchoal, but I also use a side-box smoker.
I only burn wood (large logs) when smoking. It does take more work, but thats why I taught my son to
monitor the smoker as well....I can rest and send him out to check on it!

 

[foodsaver]

what kind of smoker do you have?

 

[SpurHunter]

<strike>Brinkman</strike></p>

Correction, I use a<strike> </strike>Char-Broil Silver Smoker </p>

 

[bd angler]

The smoker I have is a Brinkman. It was given to me, so I was happy to have. It appears to be just like the one foodsaver is using. I have been using briquette charcoal, getting the charcoal going and adding pre lit charcoal about 4 hours into. Have used hickory chips, and also some oak whiskey barrel wood, which seems to be very good. Spur, I like the idea of using the side smoker but I have not graduated to that level. Do you guys marinate the butts first?