ZAZ Posted February 23, 2014 Share Posted February 23, 2014 From a few weekends ago - smoked with apple wood on ceramic cooker/smoker. 4 Link to comment Share on other sites More sharing options...
fingerburner Posted February 23, 2014 Share Posted February 23, 2014 The honey of meats... Link to comment Share on other sites More sharing options...
Skyfall Posted February 23, 2014 Share Posted February 23, 2014 That looks great!!! Link to comment Share on other sites More sharing options...
sharks Posted February 23, 2014 Share Posted February 23, 2014 YUM Link to comment Share on other sites More sharing options...
Pedro2486 Posted February 23, 2014 Share Posted February 23, 2014 Man I love pulled pork. Looks great Pork pulled............... Sunday morning from the gutter ladies and gentlemen Link to comment Share on other sites More sharing options...
MIKA27 Posted February 23, 2014 Share Posted February 23, 2014 Really nice stuff. Did you sit it in brine or anything overnight or use a dry rub? Link to comment Share on other sites More sharing options...
Optic101 Posted February 23, 2014 Share Posted February 23, 2014 Very yummy ! Nice stuff. Link to comment Share on other sites More sharing options...
ZAZ Posted February 23, 2014 Author Share Posted February 23, 2014 Really nice stuff. Did you sit it in brine or anything overnight or use a dry rub? I just used a dry rub on it and put it in the fridge overnight. Let it sit out an hour or so before throwing it on the smoker. I believe it was a 10-11 hour total cook/smoke time. Link to comment Share on other sites More sharing options...
CooGAR Posted February 24, 2014 Share Posted February 24, 2014 Nice job Z! Though I live inTX - where beef is king - I'm much more of a fan of pork BBQ and vinegar based sauces. I own decent sized smoker and will do 3 Boston Butts (6-7lbs each) at one time. Pull'em, keep some in the fridge for the next few days and vaccuum seal 1.5-2 lb bags of meat for down the road. Once thawed, it tastes just like it came off the smoker. I never microwave my meat when reheating. I'll get a skillet out and reheat it with a little sauce that way. This makes that pork fat melt just like it does when smoked..... I'll post a few pics next time I do it.... I usually start at about 4am with a cup of coffee and a medium strength cigar..... Link to comment Share on other sites More sharing options...
ZAZ Posted March 1, 2014 Author Share Posted March 1, 2014 Cool. I can do 2 Boston butts on my smoker at a time. I definitely vacuum seal my leftovers and also never microwave when reheating. A trick I found that works awesome is to get a pot of water boiling and put the vacuum sealed bag in there for 20-30 minutes and it'll taste just like it came off the grill. Link to comment Share on other sites More sharing options...
Overproof Posted March 6, 2014 Share Posted March 6, 2014 Nice cook! People don't realise the time and effort that goes into some of the low and slow cooks. It's a fair comitment if you want to eat it at a reasonable time..hats off...I'm due to do another one soon while our weathers warm. Link to comment Share on other sites More sharing options...
p4gtr Posted March 6, 2014 Share Posted March 6, 2014 I just used a dry rub on it and put it in the fridge overnight. Let it sit out an hour or so before throwing it on the smoker. I believe it was a 10-11 hour total cook/smoke time. For how many lb piece of meat? Have you ever tried making jerky in the smoker? I make it using a dehydrator but I really need to get a smoker. Looks delicious. Link to comment Share on other sites More sharing options...
CooGAR Posted March 6, 2014 Share Posted March 6, 2014 Typically, you plan on smoking a pork butt at 1:15 to 1:30 hours per pound at 225-250 degrees F. Thus, a 7 lb shoulder will take close to 11 hours. Then you want it to rest about 50-60 minutes before pulling. Link to comment Share on other sites More sharing options...
golfdude888 Posted March 6, 2014 Share Posted March 6, 2014 Hey Fuzz, didn't we have a pulled pork sandwich/burger at Coco Cubana the other time, but this from Zaz looks 10 times better !!! Link to comment Share on other sites More sharing options...
ZAZ Posted March 6, 2014 Author Share Posted March 6, 2014 Typically, you plan on smoking a pork butt at 1:15 to 1:30 hours per pound at 225-250 degrees F. Thus, a 7 lb shoulder will take close to 11 hours. Then you want it to rest about 50-60 minutes before pulling. This is pretty accurate. I leave it on until I get an internal temp of about 190-195 and then take it off the smoker, double wrap it in aluminum foil (leave it sitting for about 45 minutes) and then I pull it. Link to comment Share on other sites More sharing options...
SaintLuis Posted March 11, 2014 Share Posted March 11, 2014 That a big green egg? Very jealous. Pork looks great. I tend to use a stronger wood with a larger cut of meat like that. I find the fruit woods are a bit too mild and don't impart enough flavor on top of the spices. It's starting to warm up around here. I've been itching to get some roasts on the fire... Link to comment Share on other sites More sharing options...
ZAZ Posted March 12, 2014 Author Share Posted March 12, 2014 It's better (IMO) than a big green egg. It's a Grill Dome - very similar but come in a bunch of colors and is a thicker ceramic. I've been throwing some pecan wood in with my apple wood for my pork smokes. Definitely does the trick. Link to comment Share on other sites More sharing options...
SaintLuis Posted March 13, 2014 Share Posted March 13, 2014 How's the price? The only reason I don't own an egg is the $$ (which I'll probably break down this spring on anyways). Link to comment Share on other sites More sharing options...
ZAZ Posted March 15, 2014 Author Share Posted March 15, 2014 It's very comparable in price to the BGE. It's not cheap but the grill will last forever if you take care if it and it's very versatile for all different kinds of cooks. Link to comment Share on other sites More sharing options...
lipher Posted April 12, 2014 Share Posted April 12, 2014 No moisture during smoking? Link to comment Share on other sites More sharing options...
worlok Posted May 1, 2014 Share Posted May 1, 2014 can't say anything unkind about a good pulled pork.... I love it with a spicy hot dry rub.... Link to comment Share on other sites More sharing options...
SaintLuis Posted May 7, 2014 Share Posted May 7, 2014 I'll be roasting a shoulder this weekend. Tacos for some friends saturday night, then sunday, I'll make a big hash for mother's day brunch. http://www.friendsofhabanos.com/forum/index.php?showtopic=118657 Link to comment Share on other sites More sharing options...
saintsmokealot Posted May 12, 2014 Share Posted May 12, 2014 That just made my stomach growl!!!! I agree the pecan wood kicks it up a notch! Link to comment Share on other sites More sharing options...
CooGAR Posted May 13, 2014 Share Posted May 13, 2014 Big fan of pecan wood here. Tons of it in TX, so its a good wood for pork here. Link to comment Share on other sites More sharing options...
SaintLuis Posted May 14, 2014 Share Posted May 14, 2014 I used Pecan for the first time on my roast this past weekend. It'll be my go-to for pork roasts from now on. Link to comment Share on other sites More sharing options...
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