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pulled pork helpppppppppppppppp
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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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.

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Post Posted: Sun Jun 15, 2014 2:16 pm 
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

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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
Post Posted: Mon Jun 16, 2014 11:24 pm 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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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

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Post Posted: Mon Jun 16, 2014 11:35 pm 
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randywallace





Joined: 13 Jul 2010
Posts: 27


Location: Clinton, MS

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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.


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Post Posted: Fri Jun 20, 2014 2:07 pm 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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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!

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Post Posted: Fri Jun 20, 2014 2:17 pm 
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

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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
Post Posted: Fri Jun 20, 2014 10:54 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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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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Post Posted: Fri Jun 20, 2014 11:06 pm 
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