First pulled pork attempt a roaring success!

Discussion in 'Geek Food' started by Statts, May 4, 2015.

  1. Stooge007

    Stooge007 Member

    Joined:
    Aug 22, 2006
    Messages:
    11,381
    Location:
    The Shire, Sydney
    sounds delicious!
     
  2. The King

    The King Member

    Joined:
    Mar 31, 2004
    Messages:
    23,440
    Location:
    Prestige WorldWide!
    Need a bit more bark on that bad boy.
     
  3. Stooge007

    Stooge007 Member

    Joined:
    Aug 22, 2006
    Messages:
    11,381
    Location:
    The Shire, Sydney
    he had to wrap it

    but agree :thumbup:
     
  4. hoonda75

    hoonda75 Member

    Joined:
    Dec 12, 2006
    Messages:
    1,294
    Location:
    Land of Coopers & FUIC
    Heard of condiments? I love condiments with mine hot/spicey/smokey/tangy depending on mood at the time.

    Looks great Statts :thumbup:
     
  5. OP
    OP
    Statts

    Statts RIP

    Joined:
    Aug 29, 2004
    Messages:
    2,504
    Location:
    Radelaide, SA
    Yep, bark would have been great, but unfortunately I was running out of time and had to wrap through the stall! Next time will be going on much earlier.
     
  6. Surf

    Surf Member

    Joined:
    Oct 5, 2014
    Messages:
    41
    Location:
    Melbourne
    i'm so hungry right now $10 posted xD haha
     
  7. The King

    The King Member

    Joined:
    Mar 31, 2004
    Messages:
    23,440
    Location:
    Prestige WorldWide!
    Curse the stall!!
     
  8. MB403

    MB403 Member

    Joined:
    Jul 19, 2011
    Messages:
    224
    Location:
    BrisVegas!
    I did a 1.8kg shoulder with bone on sat for a mates birthday. Took 10.5 hours.. stall happened about 153f, when it stated to rise at around 170 i wrapped it till 200f then unrapped it and back on for another 20 mins till it got to around 206f and the bark was crisp again then wrapped it again and towels into the esky for bout 1.5hrs then pulled.

    I gota say nothing about the day went well.. but.. it was my best pulled pork ever. It was way to windy in bris, temp sat all day between 245-255f for the entire cook. My snake burned way to fast and had to add extra during the stall period. It used about the same amount as i used for a past 15hr briskit cook. Used a water pan for the first 3 hrs and apple juice spritz roughly every 2hrs. Guess the outcome was even when u think it goes to shit, just wing it.

    Looking at the faces of my mates 2 girls who had never tried pulled pork before made it worth it.. their eyes lit up and couldnt work out how there was smoke flavor lol. All i can say as it made a hard and stressful cook very much worth it.
     

Share This Page

Advertisement: