Pulled Pork

[Cabernet]

Good day all.
Smoked a shoulder yesterday using the snake method 3 stacked with 4 apple pucks. It was a beautiful day in Toronto sunny and 22C / 72 F ,so I brought out the TV to watch baseball and who is going to play my Toronto Blue Jays! Simple rub, mustard, salt, pepper and some garlic powder. Started the smoke around 1:30 pm at a temp of 290 F . Spritz every hour with 50/50 apple cider and water. I wrapped in tin foil at 170F (5 hours) until it got to 190 F. Unfortunately, I could not let is rest as long as I would have liked (only 1/2 hour) still pulled off nice and tasted great. Just used the juice, no BBQ sauce. Bamakettles, on your request  , I have added a plate picture. I love pulled pork on a bun with cole slaw, some mash and freshly picked corn. Sorry not a great plater:)
Cheers
Frank

[Cabernet]

Sorry added wrong pick, here is the plate
Cheers

[bamakettles]

Grate looking cook!  And the plating does look really good - I'll bet it was super tasty! 

Thanks for sharing...

Cheers!

[Tommie]

Looks great!


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[Cabernet]

thanks all, a bit iffy on the rest time

[bamakettles]

thanks all, a bit iffy on the rest time

I like a long rest on my pork shoulders.... Usually wrap in towels and into a cooler for a few hours gives me the best results.  I've also found that eating on the following day gives me a better flavor profile - and it's not the pork resting, it's that I've gotten away from the smoke long enough and my tongue is not competing with my nose if that makes sense.  We rarely eat pulled pork the same day we cook anymore.  Brisket is a different story... nothing like a fresh slice and I can't resist that!

[Cabernet]

that's a great idea to eat the next day

[Babekyu]

That looks really good.

(º﹃º)

Here's a question I have when it comes to resting, where I am never able to find an answer to, if there is one really.....and anyone can chime in with their opinion.....

.....Usually wrap in towels and into a cooler for a few hours gives me the best results.

Assuming the meat (port, brisket etc.) is wrapped in foil or brown paper, do you unwrap and let it rest a bit (to cool) before wrapping in towels and placing in a cooler or do you do that right off the pit?

[bamakettles]

That looks really good.

(º﹃º)

Here's a question I have when it comes to resting, where I am never able to find an answer to, if there is one really.....and anyone can chime in with their opinion.....

.....Usually wrap in towels and into a cooler for a few hours gives me the best results.

Assuming the meat (port, brisket etc.) is wrapped in foil or brown paper, do you unwrap and let it rest a bit (to cool) before wrapping in towels and placing in a cooler or do you do that right off the pit?

I have heard that some prefer to let the temps come down a bit before placing in a cooler - but do not unwrap as the moisture will escape through the steam.  I keep a meater probe in one of the roasts and be sure to pull around 145F to stay in the safety zone.  I take mine off the pit, keep it in the foil or butcher paper, wrap in a towel and into the cooler.  Rests for a few hours while I monitor temps.  At the beach one time I took it off the grill around 11pm and it rested all night until the next morning.  It was some of the best I've made.

[Big Dawg]

I've neve cooked a picnic, I always go for the Butt.  Yours looks really good.  I'd definitely bring my own bun to that party !