Rec Tec Pellet Grill High Heat Pulled Pork

[tomcrete1]

Rec  Tec Pellet Grill High Heat Pulled Pork

[HighOnSmoke]

Great looking pulled pork Tom!

[tomcrete1]

Great looking pulled pork Tom!

Thanks Mike!

[TMB]

Nice looking butt Tom, times close to an SRG cook.....
 
What did you rub it with?

[tomcrete1]

Nice looking butt Tom, times close to an SRG cook.....
 
What did you rub it with?

Thanks, Blew my mind how fast it cooked I expected about 8 hours wasnt even going to put the probe in until 4 hours and when i checked at 4 hours, Wow! slid in like butter! Did not expect that! As far as the rub I used some new stuff that i got in Florida the name escapes me right now. When I think of it Ill get back to you. Gonna make chili out of the leftovers

[Pam Gould]

just checking..so it doesn't really matter if it's slow or fast cooking as long as it comes up to temp? This will be a game changer if that's right..thoughts guys..   .☆´¯`•.¸¸. ི♥ྀ.

[Tailgating is my game]

Boy that looks great Tom

[tomcrete1]

just checking..so it doesn't really matter if it's slow or fast cooking as long as it comes up to temp? This will be a game changer if that's right..thoughts guys..   .☆´¯`•.¸¸. ི♥ྀ.

Worked for me at 335 on the pellet grill. What I did notice though is that even though it was 195 when i pulled it 2 hours later there still was a fair amount fat still in it.  Also I noticed that my bucket was only about 1/3 full. If I do low and slow the bucket is almost full. So maybe the low and slow renders more of the fat out and the hot and fast gets it tender and up to temp but doesn't get a chance to render out most of the fat.

Just a Theory..

[teesquare]

That theory makes sense Tom....But, what about smoke profile. Was there any smoke to it at all?

When I cook pulled pork, I like some smokiness. Not too much. But all of that is subjective....

[tomcrete1]

That theory makes sense Tom....But, what about smoke profile. Was there any smoke to it at all?

When I cook pulled pork, I like some smokiness. Not too much. But all of that is subjective....

Wasnt much smoke if and when I do it again I may use the amazin tube for some smoke.

[Tailgating is my game]

That theory makes sense Tom....But, what about smoke profile. Was there any smoke to it at all?

When I cook pulled pork, I like some smokiness. Not too much. But all of that is subjective....

Wasnt much smoke if and when I do it again I may use the amazin tube for some smoke.

I am not a big smoke guy so I like it your way.....

[teesquare]

That theory makes sense Tom....But, what about smoke profile. Was there any smoke to it at all?

When I cook pulled pork, I like some smokiness. Not too much. But all of that is subjective....

Wasnt much smoke if and when I do it again I may use the amazin tube for some smoke.

I would think you could pre-cold smoke it for a couple of hours, in order to get a small mount of smoke flavor. An - it would probably be enough to satisfy most folks.

[TMB]

That theory makes sense Tom....But, what about smoke profile. Was there any smoke to it at all?

When I cook pulled pork, I like some smokiness. Not too much. But all of that is subjective....

Wasnt much smoke if and when I do it again I may use the amazin tube for some smoke.

I would think you could pre-cold smoke it for a couple of hours, in order to get a small mount of smoke flavor. An - it would proibably be enough to satisfy most folks.

it will work Tee,   cold smoked a few butts before cooking in an SRG.   Kimmie does not care for a lot of smoke so I just use the Tommy Smoking Ring now

[Tailgating is my game]

That theory makes sense Tom....But, what about smoke profile. Was there any smoke to it at all?

When I cook pulled pork, I like some smokiness. Not too much. But all of that is subjective....

Wasnt much smoke if and when I do it again I may use the amazin tube for some smoke.

I would think you could pre-cold smoke it for a couple of hours, in order to get a small mount of smoke flavor. An - it would probably be enough to satisfy most folks.

Tee what keeps the meat from spoiling.....lets say you do it in the summer heat.........Is the cold smoke enough to keep it from going bad?

[teesquare]

This is where some additional reading will help  - but in the Cliff Notes ( no...not Tenthunter ) version:

1. Ground meats or poultry - I would not do in hot weather -Period.

2. Beef and pork whole muscle cuts ( non ground ) such as Boston Butt, brisket, loin, etc....

Because you are going to cook these to higher than 165F - you are sure to kill off any Salmonella.

165F is a number I use because it has been a long time "standard" for food safe temp. Even cooking chicken and ground products to 165F will kill Salmonella - BUT we know that poultry and ground meats are  more susceptible to other kinds of food borne pathogens . Ground meats specifically have so much more opportunity to harbor unwanted microbes, because of the increased surface area, and the extra handling thru equipment that occurs in the making of ground - so ...be safe.

Hopefully others can chime in here as well.