Author Topic: 13 Hour Pulled Pork  (Read 1375 times)

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Offline Smokerjunky

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13 Hour Pulled Pork
« Reply #-1 on: June 13, 2016, 04:02:05 PM »
It was time this weekend for pulled pork.  I had not made any in quite some time so we were due.  I trimmed the fat caps and rubbed the butts down  tied them with string (I used boneless from Costco for the first time - usually use bone-in) and wrapped in saran late Saturday afternoon and put them to rest in fridge.  I got up at midnight and put them on the Grand Slam at 165 degrees to smoke for three hours (Solid Cherry pellets).  I got back up at 3:00 AM and turned the smoker up to 225 degrees and headed back to bed. 

I was planning on a 12 hour cook as that seems to have worked well in the past.  A wrench was thrown in my plans when my bride of 29 years reminded me at 10:00 AM that we had a graduation brunch to attend at 11:00 AM.  On to plan B.  At 10:30 I pulled and wrapped them in foil.  Before sealing them up I poured on some of the apple cider vinegar mop sauce I was using (Cider Vinegar, brown sugar, coarse salt, black pepper, crushed red pepper flakes, onion powder).

Off to the party we went with a 'plan' of being home by 12:00 PM at the latest.  Well, you know how those things go, after visiting at the brunch and a stop at the grocery store on the way home we walked in the house at 1:30 to the sound of the Maverick beeping - honestly I was afraid to look  ???

My plan was to get them off the smoker at around 204 - the Maverick, however, was reading 208 on one and 210 on the other.  I was a little nervous because we had company coming for dinner at 3:00.  I kept them in the foil and put them in a cooler until 3:00 PM.  I suppose I could have vented them before putting them in the cooler but I did not.  I cooked three of them because it is just as easy as doing one and it make great freezer packs with the vacuum sealer.

3:00 PM rolled around and I opened them with some skepticism wondering if they had turned to mush.  They actually turned out excellent - packed with moisture and easy to pull. 

The lesson learned here was that they are more forgiving than I had anticipated and as it turns out the extra high temp was OK.

Anyway, here are the pics. 

I think this was somewhere around the 8 hour mark:


Coming out of the foil:


Starting the pull:


Final Product:
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Offline tomcrete1

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Re: 13 Hour Pulled Pork
« on: June 13, 2016, 04:15:41 PM »
Looks great!  :)
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Offline rwalters

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13 Hour Pulled Pork
« Reply #1 on: June 13, 2016, 04:22:29 PM »
Those butts look great! Nicely done :)
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Offline Smokin Don

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Re: 13 Hour Pulled Pork
« Reply #2 on: June 13, 2016, 04:38:32 PM »
Nice job SJ!!! Lookin good!!! Don
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Offline Pappymn

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13 Hour Pulled Pork
« Reply #3 on: June 13, 2016, 08:06:29 PM »
That cherry gave you a beautiful smoke ring. Looks awesome
Pappy

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Offline HighOnSmoke

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Re: 13 Hour Pulled Pork
« Reply #4 on: June 13, 2016, 08:33:26 PM »
Awesome looking pulled pork SJ!
Mike

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