TBE - Pulled Pork?

[Ericd3043]

I know that you can do a good pork roast in the TBE.  Can you get good results on pulled pork?  I do not plan to smoke this next one but wanted to try it in the TBE.  However, the meal will be for the employees and I wanted to provide pulled pork sandwiches along with the standard fare.

From a planning stand point, I would expect that it will take a while for a 10lb picnic roast - 6 to 8 hours seem reasonable for the cook portion?  Just trying to plan this out a little before next week and it is my first time doing this.

Thanks!

[TMB]

Only way I know to do a butt for pulling in TBE is like this

Rub the but with your favorite rub place it in the basket and cook til IT of 160.     Remove and foil butt and make sure you have a temp probe in there.   Place the butt wrapped back in TBE and cook till 200 to 205.    Remove wrap in a towel and let it rest for two hrs in a cooler if possible.  You won't have bark but you will have pulled pork that is moist

[smokeasaurus]

Pardon my infrared ignorance, TBE is a different animal than the SRG?  I kinda thought the SRG was the TBE with a grill grate??

[Pam Gould]

Smoke..the TBE came first then the SRG and then the BEESR.. just sayin .☆´¯`•.¸¸. ི♥ྀ. 

[Ericd3043]

Thanks... I like that idea.  I know from reading, I want to wrap the wires in the probe before using them in the TBE.

Any ideas on about how long I can expect it to take per pound?  I want to make sure I will have enough time to make it happen.

I will probably do the same thing I did before with ribs when I tent them - put a little apple juice mixed with seasoning in the foil packet.

[TMB]

Meat is meat its ready when it wants to be.   Not being smart just saying time is hard to guess because it can cook in 10 mins pound or up to 15 mins.    I would just go by IT of the meat. 

Just for info an 8 lb butt can go 3 to 5 hrs in an SRG to hit 160 IT.  Yet I have cooked 10 pound butts in as little as 5 hrs where 8 lb butts take 4 hrs on average.     I would guess 2.5 to 3 hrs to hi 160 hope this helps

[Ericd3043]

Meat is meat its ready when it wants to be.   Not being smart just saying time is hard to guess because it can cook in 10 mins pound or up to 15 mins.    I would just go by IT of the meat. 

Just for info an 8 lb butt can go 3 to 5 hrs in an SRG to hit 160 IT.  Yet I have cooked 10 pound butts in as little as 5 hrs where 8 lb butts take 4 hrs on average.     I would guess 2.5 to 3 hrs to hi 160 hope this helps

Thanks... that gives me a good ballpark to work with.  I just wanted to make sure I gave myself enough time and , at the same time, at least some sleep!  The goal is to have food at noon.  I will start it early, get it to 160 then tent it to get it to 220.

I appreciate your hope!

[Elzic]

Pardon my infrared ignorance, TBE is a different animal than the SRG?  I kinda thought the SRG was the TBE with a grill grate??

Pretty sure the TBE has one temp setting and only a mesh lid, the SRG is a bit bigger,  has a low/high temp setting and a solid hinged lid (plus the grate, of course).

Sent from my SM-G900T using Tapatalk

[jjjonz]

Eric you must not have went back to far. TBM (Tommy) is the guru of the Big Easy cooker around here . Do just exactly what he says and it will come out perfect.....he has cooked a zillion pork butts.

[Ericd3043]

Eric you must not have went back to far. TBM (Tommy) is the guru of the Big Easy cooker around here . Do just exactly what he says and it will come out perfect.....he has cooked a zillion pork butts.

I have seen many of his posts, but it seemed that most of them were roasts and not the pulled pork.  I am used to the low and slow smoking and this unit really does cook much quicker.  Hence the reason I was asking.

This project is a go.  I pick up the meat on Wednesday.  Lucky for me, there is a local place that will fill my propane tank for only $12.  I am using a recipe from a link that was posted on here in the last 6 months.  I was thinking of trying the Cherry Dr Pepper recipe I had found, but I think the sugars in the recipe would burn too quickly.  Instead I am going with a Caribbean pork recipe.  It was mainly for a pork roast, however, I think it will produce a nice pulled pork.  I just need to find a recipe for a Caribbean injection for the preparation.

I will post the results after the cook is over... should be interesting!

[TMB]

I have 126 butts in infrared and I want to hit 200 by the end of the year 

If you cook a butt in TBE without wrapping around the 160 IT mark your gonna end up with a hunk of coal so be careful.  Also I never cooked a butt over 6 lbs in my TBE I only use the SRG's for large butts

The reason for wrapping is simple, it will hold in the moister and will convert TBE into an oven.   At 160 most of the fat and collagen will have started melt away so you need the foil to protect the meat from burning.

 Now, if you want to add a little apple juice to the butt after place it in the foil do so but again TBE will run HOT and possibility of the sugar breaking down so again BE CAREFUL 

TBE is a great cooker you just have to know how to cheat it to get the results you want.

   

[Tailgating is my game]

I want to hit 200 by the end of the year 

Be careful Tommy if you hit 200 by the end of the year...the Atlanta Braves may call you up.

[Tailgating is my game]

Eric you must not have went back to far. TBM (Tommy) is the guru of the Big Easy cooker around here . Do just exactly what he says and it will come out perfect.....he has cooked a zillion pork butts.

Yes he is the king of the paleta de puerco

[Ericd3043]

The pork is in and seems to be doing ok.  Pulled it out at 160, wrapped in foil, added a little apple juice (probably would have not done so if I had remembered TMB's comment prior to doing so). 

So far, it smells good.  The outer edge is pretty dark, but most of the char is on the fat cap I left on. 

I will post separately the cook once I have pulled the final product at the BBQ.  I think I will use some of the seasoning I used on the meat to sprinkle on the finished product and then will make a Dr Pepper sauce to go with it on the side.

[jjjonz]

Lets see some pictures of that cook !!!