Pulled pork blues

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JustinCouch
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Pulled pork blues

Postby JustinCouch » Sat Feb 10, 2018 6:06 pm

I had a hankerin to fire up the offset tomorrow so I bought a Boston butt and every thing I needed. I get home and look at the forecast for tomorrow and guess what. Rain. I don't think I will be able to use the offset but I can use the kettle. I might try the snake method. I have got to build a covered deck.
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Re: Pulled pork blues

Postby Hummer dude » Sat Feb 10, 2018 6:53 pm

snake method worked great for me this past weekend
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Re: Pulled pork blues

Postby JustinCouch » Sat Feb 10, 2018 7:16 pm

Injected, rubbed and ready to go!
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OldUsedParts
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Re: Pulled pork blues

Postby OldUsedParts » Sat Feb 10, 2018 7:41 pm

da Man with a Plan :tup: :salut: :cheers:
OUP

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Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Re: Pulled pork blues

Postby Canadian Smoker » Sat Feb 10, 2018 8:47 pm

Trying to keep all that metal warm is a challenge when it rains....I can cook in the cold...just need a hotter fire....but the rain on and off will play havoc with your temps....but you can get a nice steam effect :D :D

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JustinCouch
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Re: Pulled pork blues

Postby JustinCouch » Sun Feb 11, 2018 10:17 am

I decided to go with the kettle snake style. I did a stack 2 wide 2 high. Unfortunately I had to use cheap charcoal so I hope it works. Just waiting for temps to come up now.
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Williep
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Re: Pulled pork blues

Postby Williep » Sun Feb 11, 2018 11:00 am

Dang cold weather and rain. :banghead: :banghead:
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bsooner75
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Re: Pulled pork blues

Postby bsooner75 » Sun Feb 11, 2018 11:53 am

Very nice pattern you have there. I don’t have the patience to build briquettes like that so I just use the slow n Sear now.

Can’t wait to see the results!


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Re: Pulled pork blues

Postby JustinCouch » Sun Feb 11, 2018 11:56 am

How many hours are all getting out of your smoke and sear? I might pick one up.
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Re: Pulled pork blues

Postby bsooner75 » Sun Feb 11, 2018 12:15 pm

I haven’t done a long run yet. Want to do a butt soon to see. I cooked a chuckie for 5 or so hours and had plenty left. Just stirred up the coals and let it go.

I’m in the process of learning to use my vents on the Weber. Pretty much just ran it wide open 90 percent of the time before the SnS.


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JustinCouch
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Re: Pulled pork blues

Postby JustinCouch » Sun Feb 11, 2018 12:41 pm

I messed up and let a bunch of grease fall on my lower vents / ash cleaning thingys. They are froze up in the grease and ash mixture. After this cook I'm going to hit it with some De grease and wash it.
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Re: Pulled pork blues

Postby bsooner75 » Sun Feb 11, 2018 12:50 pm

I just replaced mine. Not bad for about 8 years of abuse


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Re: Pulled pork blues

Postby JustinCouch » Sun Feb 11, 2018 2:09 pm

Lets talk about wrapping. I have decided to use this cook as a base line in my BBQ journal. I have used the rub I am happy with and in using the temp I am comfortable with. Now for the variable. I can not wrap, wrap in foil, or use a tin dressing pan and cover it with foil. Since this is a base line smoke I am open to all three. Input please. PS the snake is about 1/4 of the way used and I have had the butt on for a little less than 4 hours. I am pleased with this method. Also please include the temp I should achieve before wrapping. I will post a picture when I sprite again .
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Re: Pulled pork blues

Postby JustinCouch » Sun Feb 11, 2018 2:31 pm

Four hours in.
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Canadian Smoker
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Re: Pulled pork blues

Postby Canadian Smoker » Sun Feb 11, 2018 3:36 pm

JustinCouch wrote:Lets talk about wrapping. I have decided to use this cook as a base line in my BBQ journal. I have used the rub I am happy with and in using the temp I am comfortable with. Now for the variable. I can not wrap, wrap in foil, or use a tin dressing pan and cover it with foil. Since this is a base line smoke I am open to all three. Input please. PS the snake is about 1/4 of the way used and I have had the butt on for a little less than 4 hours. I am pleased with this method. Also please include the temp I should achieve before wrapping. I will post a picture when I sprite again .


When running behind in your cook and you feel the need to wrap...I wrap at 160 degrees,this has given enough time to build a bark and give enough smoke...this is usually the temp when the dreaded stall happens.
I usually just pan the butt with a little liquid(apple juice/broth)cover with foil and continue on till my desired internal temp of 205/210 degrees is achieved.
Most important is to let it rest covered for at least a half hour before you pull to relax the meat....this is just my method and it works fine for me.....I am sure others here may have different methods if you do have to wrap.
Tools:
Horizon Marshal 20" RD Special Offset
22" Weber Master Touch (limited edition smoke color)
Large BGE
Napoleon Gasser

"There is more stupidity than hydrogen in the universe,and it has a longer shelf life."
Frank Zappa"

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