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pulled pork helpppppppppppppppp
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

Post Post subject: pulled pork helpppppppppppppppp  Reply with quote

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
Post Posted: Tue May 20, 2014 1:19 am 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

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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
Post Posted: Tue May 20, 2014 1:38 am 
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Eddie Z





Joined: 16 Jul 2013
Posts: 163


Location: romeoville il

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Did you let it rest after you pulled it off the pit?
Post Posted: Tue May 20, 2014 1:39 am 
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

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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
Post Posted: Tue May 20, 2014 9:43 am 
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randywallace





Joined: 13 Jul 2010
Posts: 27


Location: Clinton, MS

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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.

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Cooking on a Lang 84 and sitting next to a pile of wood.

Post Posted: Tue May 20, 2014 12:29 pm 
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kpq





Joined: 06 Mar 2013
Posts: 14


Location: up state pa

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Randy what size pig is that on the 84?Looks good!
Post Posted: Tue May 20, 2014 3:50 pm 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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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.

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Starting the Journey on my 36 Stretch
Post Posted: Tue May 20, 2014 4:12 pm 
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randywallace





Joined: 13 Jul 2010
Posts: 27


Location: Clinton, MS

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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!

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Cooking on a Lang 84 and sitting next to a pile of wood.

Post Posted: Tue May 20, 2014 6:22 pm 
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fender





Joined: 18 Feb 2014
Posts: 25


Location: Vermont

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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 didn’t 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 doesn’t turn out… I’ll let you know.
Post Posted: Tue May 20, 2014 6:31 pm 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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Taken care of




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Starting the Journey on my 36 Stretch
Post Posted: Tue May 20, 2014 6:46 pm 
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