sparky
New member
It was a good butt. Lol. I understood what bp was saying.
Need some advice--My Pulled Pork?
- Thread starter pentree68
- Start date
It was a good butt. Lol. I understood what bp was saying.
Jackie,
Did you get responses you're looking for? it took me 3 or 4 tries before getting pork right. Been doing the same way now for a few years. And I promise you, as others will, that you will LOVE your pork once you get it right. Inject a couple hours before cooking. a little before cooking, spread yellow mustard (for 'glue') and then put the rub on, THICK. Smoke at 225. Around 160 (like you did) you can foil, or not. And cook to 195 or 200 (as you did). AND THEN, after pulling, absolutely throw in some apple juice and season with your rub. I also toss in some cuban mojo (I live in Miami so can find in grocery store). But even bbq sauce to toss with. Some people use vinegar. Try until you like.
Did you get responses you're looking for? it took me 3 or 4 tries before getting pork right. Been doing the same way now for a few years. And I promise you, as others will, that you will LOVE your pork once you get it right. Inject a couple hours before cooking. a little before cooking, spread yellow mustard (for 'glue') and then put the rub on, THICK. Smoke at 225. Around 160 (like you did) you can foil, or not. And cook to 195 or 200 (as you did). AND THEN, after pulling, absolutely throw in some apple juice and season with your rub. I also toss in some cuban mojo (I live in Miami so can find in grocery store). But even bbq sauce to toss with. Some people use vinegar. Try until you like.
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I've done 5 shoulders, all with varying degree of "success".... I have never foiled however... I also have struggled with long cooks - expecting a 8-9 lb shoulder to be ready in 12 hours and it going close to 15...
For Superbowl, I'm planning to do 4 X 8 lb shoulders for a group of 40 friends...
Can someone give me an idea of:
1) Advantages/Disadvantages of foiling?
2) Approx how long will it shorten my cook (assume 225'F)?
3) Effect on the bark?
Thanks for the tips. Doing another pulled pork--with your recommendations--this Sunday for the NFL games--friends coming over. Can I ask one more quick question. Down the road if I wanted to do this same technique with beef instead of pork--what cut of beef would be the best to use? so instead of pulled pork it would be pulled beef?? someone suggested same technique but after i pulled it to put the beef in a crock pot with some bbq sauce for more tenderness. is this true? would appreciate your thoughts on this at your convenience. thanks again!
I usually cook chuck rolls to shred beef, but you can do it with brisket or just about any roast.
If you are going to inject, you can use something like this: https://www.bigpoppasmokers.com/store/rubs/kosmos-beef-injection-1-3-lb. This is a nice size to try out... I usually get the 2lb bag of Butcher's BBQ (also on the BPS webstore).
You will get all your tenderness in the smoker, so crock pot would only be for serving... again, feel free to wrap, and put in your fav. rub, a little beef or veal stock, Some people put in A1, some people put in horseradish sauce, Pick flavors you like with beef, and layer them in when you wrap your meat.
If you are going to inject, you can use something like this: https://www.bigpoppasmokers.com/store/rubs/kosmos-beef-injection-1-3-lb. This is a nice size to try out... I usually get the 2lb bag of Butcher's BBQ (also on the BPS webstore).
You will get all your tenderness in the smoker, so crock pot would only be for serving... again, feel free to wrap, and put in your fav. rub, a little beef or veal stock, Some people put in A1, some people put in horseradish sauce, Pick flavors you like with beef, and layer them in when you wrap your meat.
TentHunter
Moderator
Oooh I love pulled beef!
I'm with with Andy. Chuck Roast or Brisket Point either one makes great pulled beef, and yes you can use the same cooking technique as for pulled pork.
If it's not as tender as I want, I wouldn't pull it yet (I hope that makes sense) & a crock pot set to low is good if you want to keep it warm for a party so folks could serve themselves.
Saucing it after it's pulled is purely preference. I like adding some of the foil juices back in (just like pulled pork) and serve BBQ sauce on the side.
when you give it a try let us know how it turns out.
I'm with with Andy. Chuck Roast or Brisket Point either one makes great pulled beef, and yes you can use the same cooking technique as for pulled pork.
If it's not as tender as I want, I wouldn't pull it yet (I hope that makes sense) & a crock pot set to low is good if you want to keep it warm for a party so folks could serve themselves.
Saucing it after it's pulled is purely preference. I like adding some of the foil juices back in (just like pulled pork) and serve BBQ sauce on the side.
when you give it a try let us know how it turns out.
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I have had some of my better successes with mustard slathers topped with a rub. A mop during cooking is good too.
I have spent my evening cooking 2 lbs of bacon to get enough drippings for a mop and made a honey dijon slather. My rub is a combination of pork, beef and Thanksgiving turkey rubs I have left. All that will be applied to a couple pieces of shoulder tomorrow.
I have also brined (a.k.a. injected) my butts and that may not have enhanced the flavor much but made a difference on the moistness of the end product.
As I type this I am thinking..."everyone thinks their way is the best" but the best thing is you can ask advice, take suggestions, apply what sounds good, try it and see what happens. The hard part is remembering what you did that made the good ones turn out. A notebook is good if you have C.R.S. disorder.
I have spent my evening cooking 2 lbs of bacon to get enough drippings for a mop and made a honey dijon slather. My rub is a combination of pork, beef and Thanksgiving turkey rubs I have left. All that will be applied to a couple pieces of shoulder tomorrow.
I have also brined (a.k.a. injected) my butts and that may not have enhanced the flavor much but made a difference on the moistness of the end product.
As I type this I am thinking..."everyone thinks their way is the best" but the best thing is you can ask advice, take suggestions, apply what sounds good, try it and see what happens. The hard part is remembering what you did that made the good ones turn out. A notebook is good if you have C.R.S. disorder.