Comments on: Pulled Pork Barbecue http://wyntk.us/pulled-pork-barbecue Mon, 02 Jan 2012 23:46:50 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Stacy Mckinney http://wyntk.us/pulled-pork-barbecue#comment-12407 Stacy Mckinney Sun, 25 Dec 2011 12:44:50 +0000 http://wyntk.us/?p=50#comment-12407 I would also suggest purchasing a gas smoker. It is easy to maintain the heat. It has a smoker box at the bottom for chips or what i use chunks of hickory, a water pan and 4 racks above that. The meat cooked in it comes out amazing!! I would also suggest purchasing a gas smoker. It is easy to maintain the heat. It has a smoker box at the bottom for chips or what i use chunks of hickory, a water pan and 4 racks above that. The meat cooked in it comes out amazing!!

]]> By: Jim http://wyntk.us/pulled-pork-barbecue#comment-11550 Jim Wed, 07 Dec 2011 16:45:39 +0000 http://wyntk.us/?p=50#comment-11550 What do I do different if I smoke it on a thursday and travel to serve it on saturday. How best to reheat without losing moisture. What do I do different if I smoke it on a thursday and travel to serve it on saturday. How best to reheat without losing moisture.

]]> By: Ryan http://wyntk.us/pulled-pork-barbecue#comment-7421 Ryan Fri, 14 Oct 2011 23:03:15 +0000 http://wyntk.us/?p=50#comment-7421 If smoking, you need to have water in the smoker. If you use a wire rack to keep the meat elevated then yes, put water in the pan. You can even place a heat-proof bowl with water in it on one of the racks in the smoker. If smoking, you need to have water in the smoker. If you use a wire rack to keep the meat elevated then yes, put water in the pan. You can even place a heat-proof bowl with water in it on one of the racks in the smoker.

]]> By: fred http://wyntk.us/pulled-pork-barbecue#comment-5464 fred Sun, 28 Aug 2011 17:16:55 +0000 http://wyntk.us/?p=50#comment-5464 If I place the butt in a aluminum pan is it necessary to use a water pan.Also if wrapping it at150dre. with foil would I have to use the water pan at all.Made ribbs with the 3-2-1 and no water but kept misting with Dr pepper and they were goooooood.Thank you. If I place the butt in a aluminum pan is it necessary to use a water pan.Also if wrapping it at150dre. with foil would I have to use the water pan at all.Made ribbs with the 3-2-1 and no water but kept misting with Dr pepper and they were goooooood.Thank you.

]]> By: TulsaJeff http://wyntk.us/pulled-pork-barbecue#comment-4756 TulsaJeff Thu, 11 Aug 2011 12:12:34 +0000 http://wyntk.us/?p=50#comment-4756 When smoking, you never want to wrap in foil at the beginning. Scientifically, the meat will take on more smoke at the beginning of the cook than it will toward the end <strong>and</strong> at the beginning is when the smoke ring is formed. If you want to use foil, cook the pork butt in the smoker directly on the grate or in an open pan until it reaches about 160 degrees then wrap in foil with a splash of apple juice and let it go until it reaches an internal temperature of 210 degrees. It will literally fall apart on it's own and you won't need those bear claws to pull it. Save the drippings and after separating the fat from it, mix it back in just before serving to juice it up a little. When smoking, you never want to wrap in foil at the beginning. Scientifically, the meat will take on more smoke at the beginning of the cook than it will toward the end and at the beginning is when the smoke ring is formed. If you want to use foil, cook the pork butt in the smoker directly on the grate or in an open pan until it reaches about 160 degrees then wrap in foil with a splash of apple juice and let it go until it reaches an internal temperature of 210 degrees. It will literally fall apart on it’s own and you won’t need those bear claws to pull it. Save the drippings and after separating the fat from it, mix it back in just before serving to juice it up a little.

]]> By: charlie http://wyntk.us/pulled-pork-barbecue#comment-4563 charlie Sat, 06 Aug 2011 21:36:52 +0000 http://wyntk.us/?p=50#comment-4563 please answer a question...do you put pork butt on smoker wrapped in foil in the beginning??? please answer a question…do you put pork butt on smoker wrapped in foil in the beginning???

]]> By: Joel http://wyntk.us/pulled-pork-barbecue#comment-4433 Joel Wed, 03 Aug 2011 17:56:47 +0000 http://wyntk.us/?p=50#comment-4433 Thanks for the instructions. I basically have followed this process, but never had a good rule of when to wrap it in foil and rest it in an oven at 150. The 140 deg rule will help me get more repeatable dish - thanks. The cooler idea is great, especially when traveling to a potluck, as long as you don't have to pullover for a taste, I have been known to spritz with applejack,which adds something to the crust. My family swears by the small slider-size Hawaiian sweet rolls over hamburger buns - give them a try. Take my word for it, no peeking, keep that lid on, you're letting the smoke out ! Happy BBQ Joel Thanks for the instructions. I basically have followed this process, but never had a good rule of when to wrap it in foil and rest it in an oven at 150. The 140 deg rule will help me get more repeatable dish – thanks. The cooler idea is great, especially when traveling to a potluck, as long as you don’t have to pullover for a taste, I have been known to spritz with applejack,which adds something to the crust. My family swears by the small slider-size Hawaiian sweet rolls over hamburger buns – give them a try.

Take my word for it, no peeking, keep that lid on, you’re letting the smoke out ! Happy BBQ

Joel

]]> By: Dana http://wyntk.us/pulled-pork-barbecue#comment-3874 Dana Wed, 20 Jul 2011 00:14:11 +0000 http://wyntk.us/?p=50#comment-3874 Pardon. "RUB" recipes. Pardon. “RUB” recipes.

]]> By: Dana http://wyntk.us/pulled-pork-barbecue#comment-3873 Dana Wed, 20 Jul 2011 00:12:31 +0000 http://wyntk.us/?p=50#comment-3873 What style smoker are you using? I have 5 different kinds all with specific uses. None of them are high end models but all work well if used for specific things. For long smokes, an offset smoker seems to be the ticket because you can use a coal chimney to pre-heat good amounts of fuel and dump it into the fire box without loosing heat waiting for it to take off again. I like my "bullet" smoker or water smoker for whole chickens etc... because I can feed small amounts of fuel into it to keep it going. I just did a salmon fillet in a little electric smoker this weekend and it was perfect. I'm planning on about 25 lbs of pork butts in the offset smoker tomorrow and searching for some good run recipes. What style smoker are you using? I have 5 different kinds all with specific uses. None of them are high end models but all work well if used for specific things.

For long smokes, an offset smoker seems to be the ticket because you can use a coal chimney to pre-heat good amounts of fuel and dump it into the fire box without loosing heat waiting for it to take off again.

I like my “bullet” smoker or water smoker for whole chickens etc… because I can feed small amounts of fuel into it to keep it going.

I just did a salmon fillet in a little electric smoker this weekend and it was perfect.

I’m planning on about 25 lbs of pork butts in the offset smoker tomorrow and searching for some good run recipes.

]]> By: Jake http://wyntk.us/pulled-pork-barbecue#comment-3616 Jake Sun, 10 Jul 2011 16:54:26 +0000 http://wyntk.us/?p=50#comment-3616 i have such a problem getting the internal temp up high enough on the smoker. i had a 4lb boston butt on this morning for 5 hours and the internal temp was only 136. the temp of smoker starts out a little high, but i was able to stay around 225-250. not sure what i am doing wrong. i have such a problem getting the internal temp up high enough on the smoker. i had a 4lb boston butt on this morning for 5 hours and the internal temp was only 136. the temp of smoker starts out a little high, but i was able to stay around 225-250. not sure what i am doing wrong.

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