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Author Topic: Pork Barrel Cooker  (Read 2392 times)

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Offline Simpletom

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Pork Barrel Cooker
« Reply #-1 on: June 03, 2015, 11:59:25 PM »
My favorite PBC item thus far has been pulled pork. Though my results have been mixed due to time constraints and poor preparation, it has still been good. I had volunteered to make a pork shoulder for a meeting, but then the meeting was rescheduled to 11:30 so I decided to forego the hooks and crutch and let it cook all night.



It was awesome, well at least more awesome than the previous.
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Offline Smokin Don

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Re: Pork Barrel Cooker
« on: June 04, 2015, 12:05:49 AM »
That does look good, nice bark!!! Don
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Offline drholly

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Re: Pork Barrel Cooker
« Reply #1 on: June 04, 2015, 12:50:55 AM »
It DOES look good!
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Offline sliding_billy

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Re: Pork Barrel Cooker
« Reply #2 on: June 04, 2015, 01:49:23 AM »
Nice looking poke.
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Offline akruckus

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Re: Pork Barrel Cooker
« Reply #3 on: June 04, 2015, 03:18:33 AM »
Killer looking pork.... mmmmmmm
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Offline muebe

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Re: Pork Barrel Cooker
« Reply #4 on: June 04, 2015, 07:49:03 AM »
Yes great looking bark!
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Offline Chief Mac

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Re: Pork Barrel Cooker
« Reply #5 on: June 04, 2015, 08:54:24 AM »
Looks like whatever you had to do you got it right! I would enjoy to taste a bit of the bark and a chunk of the pork.
Keep Cook"n  :)  :)
CM
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Offline Simpletom

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Re: Pork Barrel Cooker
« Reply #6 on: June 04, 2015, 09:45:30 AM »
Thanks.

I looked at a picture of my first attempt and it looks like it came out of the oven rather than the PBC. Not wrapping it and having more brown and white sugar in the rub seemed to be the biggest difference in the bark. There is a leaner part in the pork shoulder that has not been as tender as I would like, but the 13 hours of cook time really softened it up.

Also, I wanted to hit 200°F, but it hit 194°F and wouldn't budge. When I put my grubby hands on it, it fell apart. Plan to do another one this weekend for street tacos.
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Offline Chief Mac

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Re: Pork Barrel Cooker
« Reply #7 on: June 04, 2015, 11:16:06 AM »
Quote from: Simpletom on June 04, 2015, 09:45:30 AM
Thanks.

I looked at a picture of my first attempt and it looks like it came out of the oven rather than the PBC. Not wrapping it and having more brown and white sugar in the rub seemed to be the biggest difference in the bark. There is a leaner part in the pork shoulder that has not been as tender as I would like, but the 13 hours of cook time really softened it up.

Also, I wanted to hit 200°F, but it hit 194°F and wouldn't budge. When I put my grubby hands on it, it fell apart. Plan to do another one this weekend for street tacos.
How much did shoulder weigh? Also if you don't mind a suggestion, keep a log or journal or just some type of notes so you can duplicate your successes, eliminate the things you did not like and reuse your ideas for future cooks of different meats or other food items. ;D
CM
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Offline smokeasaurus

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Re: Pork Barrel Cooker
« Reply #8 on: June 04, 2015, 11:44:39 AM »
No need to crutch with results like that  8)
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