American Style BBQ - Pulled Pork - Picture Diary.

[GreyWolfe01]

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On@11:30am, 3kg

[tunagirll]

Made this over the weekend with a 5kg forequarter, cooked in the oven at 120 degrees for about 18 hours, until it hit around 88 degrees internal. Fell apart off the bone and was absolutely delicious

Do regret only putting in 1 tablespoon of cayenne pepper, it definitely could have gotten away with 2 once shredded together. Smoked paprika added a nice BBQ flavour.

Oven cooked definitely was convenient, I put it in once I got home Friday at 5pm and left it overnight to its own devices. I just needed to watch the internal temp over the morning now and again.

[sha]

So late last night I put some pork on for today's lunch. Only problem being that it has just finished pissing down putting out my BBQ. It looks like it has been out for about an hr before I realised that it was raining.

I have moved the BBQ under cover and heated it back up but does
anyone know how this will impact my pork?

[Oppressa]

Just an fyi I was walking passed Blue Plate in Neutral Bay and saw on Thursdays they have $10 pulled pork sandwiches.

[pasey25]

Originally Posted by sha

So late last night I put some pork on for today's lunch. Only problem being that it has just finished pissing down putting out my BBQ. It looks like it has been out for about an hr before I realised that it was raining.

I have moved the BBQ under cover and heated it back up but does
anyone know how this will impact my pork?

it should b nice and moist.

seriously though it will just take longer to get up to temp and cook.

[renagade]

Guys,
I'm planning to do some pulled pork for my birthday BBQ lunch. I want the pork to be freshly cooked when it's time to eat but starting the cook at 3-4AM doesn't sound very appealing.
So it possible to cook it at a lower temperature for longer?
The recipe I have says:

BBQ Temp: 250°f (121.11°c) for 9 hours or until 190°f (87.78°c) internal.

Any ideas/ help would be appreciated.
Cheers

[waksimus]

Depends on how big the shoulder is.

From memory a 3kg shoulder in the egg set at 200-210F, took 13hrs.
As in I put it on at about 10pm and it was done at about 11am.

You should be able to keep a flame at 200F, just depends on how much fat there is to break down at your stall temp.

[renagade]

Originally Posted by waksimus

Depends on how big the shoulder is.

From memory a 3kg shoulder in the egg set at 200-210F, took 13hrs.
As in I put it on at about 10pm and it was done at about 11am.

You should be able to keep a flame at 200F, just depends on how much fat there is to break down at your stall temp.

Thanks waksimus,
What was the cut of Pork you had for that cook?

Originally Posted by Mr DOHC

all depends on size.
i cook mine on 105 degrees for about 12 hours,
put it in at 9 or 10 pm, then make sure you get up at 6 or 7pm and keep checking it, this stuff microwaves perfectly with no adverse affects on taste or texture so dont stress.
make sure you use the sauce back on page one or two. BOSS!

Thanks for the quick reply guys, I can only assume you are both subscribed to the thread ;D
I have made the sauce before, was freaking fantastic.

[Mr DOHC]

Originally Posted by renagade

Guys,
I'm planning to do some pulled pork for my birthday BBQ lunch. I want the pork to be freshly cooked when it's time to eat but starting the cook at 3-4AM doesn't sound very appealing.
So it possible to cook it at a lower temperature for longer?
The recipe I have says:



Any ideas/ help would be appreciated.
Cheers

all depends on size.

i cook mine on 105 degrees for about 12 hours,

put it in at 9 or 10 pm, then make sure you get up at 6 or 7pm and keep checking it, this stuff microwaves perfectly with no adverse affects on taste or texture so dont stress.

make sure you use the sauce back on page one or two. BOSS!

[sgtraven]

Taking th pork to 195f is fine, also it's the moisture content to surface area ratio that is the biggest affect time. (other than weight)
I would suggest Having it on at 10pm the night before, ensure that you butcher string it to get a uniform shape and cook it at 215-225f. You should get a 12-16h cook out of that.

If its ready before the time you Tripple foil it, wrap it in a towell and then put it in an esky. It will only drop 1-2c over 3-4 hours and still be safe

[waksimus]

I usually get a boneless shoulder thats been rolled/tied/netted as its easier afterwoods.

I brine mine the day before in a juice like peach or pineapple & some spices, then the netx morning I paat dry and apply my rub and let that sit int he fridge until cook time. I take mine off at about 190-195 and its always spot on.

[renagade]

Originally Posted by Mr DOHC

all depends on size.

i cook mine on 105 degrees for about 12 hours,

put it in at 9 or 10 pm, then make sure you get up at 6 or 7pm and keep checking it, this stuff microwaves perfectly with no adverse affects on taste or texture so dont stress.

make sure you use the sauce back on page one or two. BOSS!

If I have a meat syringe could I inject the brine??

[Mr DOHC]

Originally Posted by renagade

If I have a meat syringe could I inject the brine??

there is different schools of thought on brines, i havent tried it myself, i dont think it could add to the taste. try it

www.amazingribs.com

he has a really good site and has pros and cons of all techniques BBQ related

[Subcommandante]

i did a 1.5kg shoulder a couple fo weeks ago in a slow cooker.

worked a treat... only difference was the lack of wood flavour.

only 4 hours worth of cooking. add in a bobby flay creamy slaw recipe and some panini's with a little bit of BULLSEYE BBQ Sauce and the footy night was rocking.

[Mr DOHC]

Originally Posted by Subcommandante

add in a bobby flay creamy slaw recipe

Link or ban