[Ted Logan]

I just put a 6 lb Boston Butt on the grill to smoke for pulled pork. I expect it to be done in about 8 hours

I'll take pictures.

[Ted Logan]

I'm at 3 hours. Just added charcoal, and it looks AMAZING so far. Can't wait to post pictures.

[Sean.thomson]

Dude! SHARE!

[roscoestring]

Whoa, I did similar. I'm cooking for Goat tonight because she's sleeping off her night shift from last night.
I put a whole pork loin in the oven. It sure smells good.

[redbaron]

8 hours? what kind of smoking temp are you doing?

[Rainer.]

Spice mix, plz!

[dogfood]

what is pulled pork? never heard of it before.

[Ted Logan]

Okay, here are some pictures. First off, here's how I did it.

1. Slathered the whole shoulder with yellow mustard (as a binder for the seasonings) and Cavender's Greek Seasoning. I wanted to make my own rub, but I didn't have the ingredients I needed. Although it probably would have been pretty awesome with just salt, pepper, garlic powder, and paprika. Anyway.

2. Built a 3-high fire in the left chamber of the grill (my grill has 2 chambers with a removable divider). Soaked hickory chunks (size of a tennis ball) in water.

3. When the fire was ready, I put an iron box with hickory chips on the coals and closed the lid to heat up the chambers.

4. When the right chamber hit 240, I slapped down the hog and closed the lid.

5. Thereafter, I added coals and hickory chunks every time the temp dropped below 220 (which was about every hour).

The average temp on the cold side was about 250 (highs near 300, usually around 240), and 350 on the hot side.

6. After 4 hours, I decided to follow what the Cooks Illustrated Guide to Grilling and Barbecue says: I put the sucker in an aluminum pan and put it in the oven at 325 for 2 hours.

7. After 2 hours, I took it out and Heather helped me wrap it in foil, and we stuck it in a paper bag for an hour, so the juices could migrate back throughout the meat, the remaining fat could render, and it could cool off slowly.

8. With 2 minutes left on the timer, I couldn't take it anymore, so we unwrapped the meat and started pulling.

If I had planned ahead better, I would have made this finishing sauce, but I didn't have the ingredients. Anyway, it turned out really well. The flavor was right on (I could have taken a lot more smoke flavor - Heather and the in-laws thought it was just right), the bark was perfect, and it was so tender.

[Ted Logan]

I almost forgot to tally the time. I built the fire at 11:30 and put the hog on at noon. I pulled it at 4, then let it cook in the oven till 6. We ate around 7. A grand total of 7.5 hours.

[scared2mosh]

Daaaannnggg man. You are torturing me

[redbaron]

very nice. There are some really good low smoke methods too that I'd like to try as well, where it's ~180*, but you're looking at a 12-18 hour smoke time, which makes for a lot more tending work, given that you are adding coals hourly

[Ted Logan]

Originally Posted by dogfood

what is pulled pork? never heard of it before.

Pulled pork is an American barbecue tradition. You put a pork shoulder in the smoker, let it cook "low and slow" (low temperature, long cooking time) until the fat and connective tissues have rendered, thus the meat is so tender that it literally falls apart. You then let the meat rest for about an hour, and then grab it by hand and tear it apart - you pull it off the bone. Then you serve it with a finishing sauce (like a barbecue sauce) and bread. Pulled pork is best served with a barbecue sauce that gives hints of tanginess and sweetness - nothing too strong, or you lose the flavor of the meat and smoke. In fact, I usually prefer it with no sauce at all.

Originally Posted by redbaron

very nice. There are some really good low smoke methods too that I'd like to try as well, where it's ~180*, but you're looking at a 12-18 hour smoke time, which makes for a lot more tending work, given that you are adding coals hourly

My goal is to get an electric or propane smoker when we buy a house, so I can truly manage a "low and slow" smoke. I also hope to be able to stockpile various woods for the purpose

I've never heard of anyone smoking at that low of a temperature, though. The meat barons I know say that the connective tissue won't render at 180. I've been told that most meat hits the "plateau" at 180, which indicates that it's when the rendering process is at its crucial stage, and then when the temp begins to climb again, you know you're almost there. Have I been misinformed?

[slap_j]

Originally Posted by Ted Logan

Pulled pork is an American barbecue tradition. You put a pork shoulder in the smoker, let it cook "low and slow" (low temperature, long cooking time) until the fat and connective tissues have rendered, thus the meat is so tender that it literally falls apart. You then let the meat rest for about an hour, and then grab it by hand and tear it apart - you pull it off the bone. Then you serve it with a finishing sauce (like a barbecue sauce) and bread. Pulled pork is best served with a barbecue sauce that gives hints of tanginess and sweetness - nothing too strong, or you lose the flavor of the meat and smoke. In fact, I usually prefer it with no sauce at all.

Essentially it's the closest to euphoria you will get without breaking the law.

[redbaron]

well, I'd assume that with a target temp of 180 you're going to see air temps from 180-210 most likely so I thin it'll make it. I haven't smoked anything in forever so I simply don't remember it all too well (10+ years, sadly).

[Ted Logan]

And all I have to go on is the experience of barbecue fanatics - none of my sources are professionals; they learned by word-of-mouth and experience.