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Author Topic: Pulled Pork  (Read 789 times)

CatskillSmoker

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  • Posts: 880
Pulled Pork
« on: October 04, 2017, 04:29:05 PM »
A little late posting this. I started this 10 lb. pork but at 1AM on the 26r.
Starting temp was 260. Woke at 7 to 230. Freshened up coals and got back up to 260.
At 10 AM I checked and added a little more coals and left for the Garlic Festival.
Returned home at about 1 PM and wrapped in foil and towel and placed in a cooler until 3.
It shredded right up and was tender and juicy, @james1787  can attest to that.
He joined us for the Garlic Fest and after BBQ. Sister in law made a brisket.
Had some Brats from the Smokehaus of the Catskills, an authentic German butcher.
Sorry, I only took pictures of the pork butt. Having to much fun with friends and family.


Rubbed and ready

7AM and still at 230

Finished at 1 PM

Finished and ready to eat
« Last Edit: October 04, 2017, 04:30:48 PM by CatskillSmoker »
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kettlebb

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Re: Pulled Pork
« Reply #1 on: October 04, 2017, 05:01:44 PM »
Mmmmmm. Oh yeah.


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Schaefd2

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Re: Pulled Pork
« Reply #2 on: October 04, 2017, 05:07:06 PM »
My favorite thing to do! How did you season it?


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Davescprktl

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Re: Pulled Pork
« Reply #3 on: October 04, 2017, 06:05:24 PM »
Nice!  Like the set up.  I've used this method before.
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CatskillSmoker

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  • Posts: 880
Re: Pulled Pork
« Reply #4 on: October 05, 2017, 04:42:38 AM »
My favorite thing to do! How did you season it?


Sent from my iPhone using Weber Kettle Club

I use my homemade spicy rub. For some people it's too hot.
But being this size of meat, it just ads nicely to the flavor.
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lksdrinker

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Re: Pulled Pork
« Reply #5 on: October 05, 2017, 01:16:19 PM »
Looks awesome!  I'm always afraid to run a cook like that overnight but might have to sooner or later! 
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james1787

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Re: Pulled Pork
« Reply #6 on: October 05, 2017, 05:18:12 PM »
@CatskillSmoker

That pulled pork was absolutely fantastic. I must say though, the brats were probably the best brats I have ever tasted in my life. Everything was delicious!! My wife, daughter and I had a great time this past weekend with you and your family. We thank you for your generous hospitality and hope to return the hospitality sometime!
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CatskillSmoker

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Re: Pulled Pork
« Reply #7 on: October 06, 2017, 04:47:59 PM »
Looks awesome!  I'm always afraid to run a cook like that overnight but might have to sooner or later!

Use fire bricks and you'll see how good they work.
I use 2 in the 26r and it takes a good hour to get up to temp.
But when it does, it stays right where you want  for up to 7 hours.
Try it some time.
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james1787

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Re: Pulled Pork
« Reply #8 on: October 07, 2017, 05:06:44 AM »
Where do you find fire bricks?
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guitarfish

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  • Posts: 261
Re: Pulled Pork
« Reply #9 on: October 07, 2017, 05:33:38 AM »
Oh yea, that's the stuff! Nice rig as well.
"beer ain't drinkin', it's survivin' "


addicted-to-smoke

  • WKC Performer
  • Posts: 4513
Re: Pulled Pork
« Reply #10 on: October 07, 2017, 05:43:11 PM »
Where do you find fire bricks?

Some retailers sell them as such but they tend to be expensive, upwards of almost $10 apiece. My understanding is that they aren't necessarily special from regular, solid bricks. If it's not obvious, don't bother with the kind that have holes in them. I'd avoid heavily pitted or textured designs. Those might attract pockets of heat and crack.

I bought some at a place that sells reclaimed construction material. They had piles of old brick laying around, taken from various buildings. I just picked a few that were solid rectangles. Less than $1 each.

I played with them for a couple years but gave up on them due to impatience. They do block heat for a nice 2-zone setup, but at the expense of being a large heatsink. More fuel, more time and so on.

I may come back to them, but only after doing something like combining 2 char baskets into one large basket, for more heat.

ProTip: Wrap them in foil first, to keep the inevitable grease off of them.
« Last Edit: October 07, 2017, 05:45:11 PM by addicted-to-smoke »

CatskillSmoker

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Re: Pulled Pork
« Reply #11 on: October 09, 2017, 01:59:19 PM »
ProTip: Wrap them in foil first, to keep the inevitable grease off of them.

Thanks for the tip @addicted-to-smoke. I never thought of that.
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CatskillSmoker

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  • Posts: 880
Re: Pulled Pork
« Reply #12 on: October 10, 2017, 12:48:07 PM »


Brats @james1787  speaks of.



Beef Brisket burgers are awesome as well as the short ribs.
Everything they have is top quality with whole animal butchering on premises.
All meat is raised within 100 miles .
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