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mr.piggy

pulled pork helpppppppppppppppp

please help me my pulled pork is horrible  6 lbs etc

ok I use bone in,  remove fat cap, for heat  penetration. dry rub, let sit over nite in refg. 5;30 am take out of refg. fire up my lang 36 patio. dry rub again let sit 45;min etc while the smoker gets warm  250.f degrees etc.
 i  use

apple wood/ cherry wood etc. put the meat on,  use a thermo in the meat, watch the temps climb up. thru out the dayyyyyyyyyyyyyy. YES IT STALLED    yes I injected with apple juice before I  put in the smoker , yes I had a aluminum loaf pan full of apple juice for humidity. and moping.  temp. finely reached 195f by say 5pm. let sit for say 45 mins etc. pulled apart like  shredded  wheat cereal.   no I do not foil  please do not tell me to foil. I want to be a purest.
we are using wood wright. not a oven. please if I have to use foil please tell me

                                       thank you in advance     vincent
animal

While I foil after 165 or so internal, I would say you are doing it right, I score my fat cap and cook fat side up to let the meat baste
Eddie Z

Did you let it rest after you pulled it off the pit?
mr.piggy

thanks for reply.  nex time I will score fat cap. wrap in foil.  and yes I let the meat sit on counter for  45 min or so  once again thanks

                                                             vincent
randywallace

When you fish cooking it, wrap it in foil.  Buy a cheap Styrofoam cooler and put a towel in the bottom.  Place wrapped butt on the towel and place another towel on top.  Put the lid on it and let it sit for 90 minutes.
kpq

Randy what size pig is that on the 84?Looks good!
KevinWI

I'm not an expert, but pulled pork butt is about as fool proof as it gets. The one thing I know of that will ruin any meat and that is too much smoke....as Bens Video's state, a clear smoke †is what you want. †Too much smoke can make it bitter. JMO.

I don't even have my smoker yet and that is the one thing that I have a bit of trepidation about and that is never cooking with straight wood before...too much smoke.
randywallace

kpq wrote:
Randy what size pig is that on the 84?Looks good!


110# dressed.  The biggest I have done in the 84 was a 170#.  Somewhere around 100-125 is the easiest to manage for me.  There is a butcher/farm about 30 minutes from my house that sells some good ones.

KevinWI wrote:
I'm not an expert, but pulled pork butt is about as fool proof as it gets. The one thing I know of that will ruin any meat and that is too much smoke....as Bens Video's state, a clear smoke †is what you want. †Too much smoke can make it bitter. JMO.

I don't even have my smoker yet and that is the one thing that I have a bit of trepidation about and that is never cooking with straight wood before...too much smoke.


Butts are pretty foolproof if you follow a decent recipe and use a thermometer.  

Use dry oak and/or fruitwood.  If your wood is green, it will smoke like crazy and make your food taste like carbonized crap.  If you are going to keep a woodpile around the house, stick a couple 2x4s under the stack to keep it off the ground, rotate your wood so you are using the older wood first and put a piece of tin or a tarp over the top (dont cover the sides or you will get mold).  Never use molded wood or wood that has soft decomposed spots in it.  

It is really hard to turn out bad product with a Lang.  If you do, it is generally because somewhere along the way you got distracted and didn't follow through with your cooking plan.  Good luck and happy cooking!
fender

In the last month I have had success cooking two 8lb boneless butts using Wood River BBQ method of placing the butts on a rack over a pan. I put water and a beer in the pan and replenish as needed.  Rub the night before cook @225-250 and spray with apple juice every 40min. Both stalled around 150-160 and didnít foil. At 195-200- foil and put in cooler for 60-90 min then pull the meat. The two boneless were from a local butcher; it may be possible that it has more to do with the meat quality than the cooking? I will be cooking a bone- in picnic cut (supermarket) this weekend using this method, if it doesnít turn outÖ Iíll let you know.
KevinWI

Taken care of

mr.piggy

I thank every one from my heart. your ideas and suggestions are great. I gonna put the gloves on this week end  and do it to it  I will let every one know .  

                              thank you  vincent
randywallace

That's a nice woodpile Kevin.  Ought to serve you well for several cooks.
KevinWI

Hope for more than a few  Very Happy

If I ever get the cooker that is!  Confused
DBA1954

probably need to split down some of those pieces... the langs don't much wood ....
KevinWI

DBA1954 wrote:
probably need to split down some of those pieces... the langs don't much wood ....


That's why man invented an axe!
Wood River BBQ Team

mr. piggy: Hopefully you've solved your pork butt problem. I'm cooking one on fathers day for 8 people so I can't afford any mistakes even though past butts have come out fine. For the next cook I'm going to try something Malcolm Reed (www.howtobbqright.com) is sugggesting. He does foil his pork butt at about 150F internal, as do I. "Foiling is a tool & not a rule"  but I think it protects the meat from getting a bitter taste and keeps the meat moist, tender and juicy but to each his own thing.

Concerning the fat cap up or down -- I've always cooked the butt with the fat cap up but he suggests it depends on the smoker and where the heat/smoke is coming from. With a vertical smoker, the smoke/heat is coming from above the meat so it's fat cap up. With a Lang, the smoke/heat is coming from below so it's fat cap down. His logic seems to make sense. The fat cap is protecting the meat.

Removing the fat cap: I've always removed most of it because I didn't think it would render into the meat and scored the remainder. Malcolm is suggesting just leaving the entire fat cap and apply yellow mustard & rub
to it. I always felt that was a waste of mustard and rub because neither could penetrate the fat but I'm going to slap it on at the next cook.

Anyway, his video shows the whole process, including the cook on his Yoder and the results looked great.

The above is just info, for what it's worth, and I'm not trying to influence anyone.
KevinWI

BK BBQ cooks competition on the Lang fat cap up.
mr.piggy

Hello, everyone thank you for all advise on pulled Pork . I am In for the kill.  I have a 7.73 lb shoulder. I scored the fat cap, dry rub.intire whole shoulder , wrapped in clear plastic wrap and put fat side down in a boul.  
hopefuly put on smoker sunday  morning  at  say 6 am or earlier  will in ject with apple juice.
going to use all cherry wood.  cook at about 250 ish   1 question,  most all videos I watch  they wrap at 150 f.  looking at bbq pit boys  he cooked 2. 8 lbs shoulders  no wrap  ???


   thank everyone.  happy fathers day.  vincent
KevinWI

all the wrap does is accelerate the cooking time at the expense of your bark. If you are limited for time, wrap. If not sit it out and enjoy the nice thick bark in your que.
KevinWI

Just cooked my first pork butt on the Lang. 13 hours.....turned out really well.  Wasn't dry ....nice bark....
Probably won't be doing another one unless I'm doing a bunch of them at one time....too long and burn a ton of wood for one pork butt in 13 hours.
Wood River BBQ Team

I cooked a 7.26lb Boston Butt yesterday, which is a big chunk of meat. The plan was to cook it the previous day but that didn't work out. I usually cook the butt "low & slow" at about 230F but since guests would be arriving at 5:30PM I really didn't have time to fool around and fight my way through the stall. I started the fire at 8:25 and the coals were ready (280f) at 8:45. I cooked it "hot & fast" -- average temp about 290F. I added cherry chunks up to about 145F internal. At 150F internal I double wrapped and added a small amount of beer (I was going to use apple juice but since I had a beer handy I used it). I easily powered through the stall and at 2:30PM I hit 196F internal and let the butt rest for 30 minutes before pulling it. I let the  cooker temp came down to about 235F and put on Dutch's Wicked Baked Beans, which were done by 4:30PM. Total cook time for the butt was 5:45 and I used a 8lb bag of Royal Oak lump and a bunch of cherry chunks. The butt was moist and tender. The bone all most fell out by itself and the butt pulled effortlessly.

If you're ever pressed for time Malcolm Reed's (Killer Hogs) Boston Butt method is the way to go.

I'm amazed at the way the Lang maintains temperature. When the temperature started to drop, I added some fuel and it came right back up.
mr.piggy

thank everyone  for your help.my pulled pork turned out wonderful.
5 am put the pork on the counter & unwrapped the clear wrap off the butt.
started my lang. steam cleaned, etc  by 6 am I was crusing at  275 f put the meat on .all cherry wood. had a apple juice & dry rub in mix as my humidity & mop. rite under the meat. temp.prob. in meat.watched the temps climb nicely. by 150f I decided not to wrap in foil. I fouled out 2x by letting the heat drop to 240f looked in fire box to see no wood loaded more wood temp shot to crazy  325f  then stabled out . I  realy did not see a stall. when temps hit 192f I cracked a beer.not  I was happy cause it was 2;45 pm. by 3;15  195f I thought not bad for a 7.73 butt cooked in 9.5 hrs.  wrapped in foil, wrapped in towel. put pork in a cooler with a lid.  waited 2 hrs till I pulled apart stilled piping hot. juicy,tender,delish.so I guess my problem might HAVE BEEN   NOT LETTING THE MEAT SIT LONG ENOUGHT. I HAVE some left overs for tonight and still very tender. thank everyone.   vincent
KevinWI

Resting means zip. It's a myth. you won't gain an oz of moisture by resting. You just cooked it right, that's all.

Great article with backup.

http://amazingribs.com/tips_and_t...que/mythbusting_resting_meat.html
randywallace

KevinWI wrote:
Resting means zip. It's a myth. you won't gain an oz of moisture by resting. You just cooked it right, that's all.

Great article with backup.

http://amazingribs.com/tips_and_t...que/mythbusting_resting_meat.html


Tell that to the winningest man in BBQ.  He doesn't seem to agree.

KevinWI

it won't hurt...but like the article I posted with some actual scientific backup shows, it does nothing extra, really.
He has a personal procedure and he cooks great Que. He always lets it rest....who's to say he wouldn't have won if he didn't? lol....just sayin!
mr.piggy

hi  everyone in Regaurds to my pork. I think my problem was not letting it rest long enough. I watched several youtube videos and they  all say to let the meat rest 90 minutes and or longer. I let my rest for 2 hrs. perfict. even my son said the best I ever made. i feel so good about how it turned out I might do 2 for 4th july. I finished the last of it on tues. and I promise it was still soft & juicy.   that's my story and I'm sticking with it


 once again thank everyone for your input. I put it all together  best I ever made.  thank you.  vincent
Wood River BBQ Team

This thread is about pork and the amazingribs.com article has an excption at the very end. It says "pork butts and beef briskets are often rested for 1 hour or so in a insulated faux combo after smoking but for a different reason. That is to deliberately allow very gentle slow carryover to continue to tenderize the meat".

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