Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: smoker pete on January 17, 2012, 12:55:38 PM
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I don't have a stash of Pulled Pork so I decided to use a quick & dirty recipe to rectify the situation instead of using the time and tested "low and slow" method that would take 20+ hours.
Rubbed 2 Boneless Pork Shoulders each weighing in at about 7 lbs with Carolina Treet for the glue and seasoned liberally with Head Country Championship Seasoning. Wrapped the Pork Butts with plastic wrap and refrigerated overnight.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKButts01162012/Butt2.jpg)
Preheated the MAK 2 Star Grill to 225ºF using Hickory pellets. Smoked the Pork Butts for 2 hours before bumping the temperature to 375ºF until the IT reached 160ºF. Took 4 hours to reach an IT of 160ºF. With the "Low and Slow" traditional method of smoking Pork Butts it would have taken me 7 hours to get to this stage and the Butts would now go into a stall for hours.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKButts01162012/Butt4.jpg)
Double wrapped the Pork Butts in foil and back into the MAK 2 Star at 375ºF until the IT reaches the 200ºF range. This procedure essentially bypassed the stall phase. Took 5½ hours for the Butts to reach an IT of 200ºF. Not bad considering that the "Low and Slow" method would have taken me 17+ hours and involved an overnight cook. Being Winter, it's nice not to be up at all hours and having to worry about the ambient temperatures of an overnight smoke. Here's one of the Pork Butts after a 3 hour FTC and ready to pull.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKButts01162012/Butt6.jpg)
The pulled Pork was delicious!! The main difference I noticed using this method is that the bark is not as pronounced but still provided excellent flavoring. Once Spring and Summer roll around I will be using the "Low and Slow" method at 225ºF vs the "Quick & Dirty" at 375ºF more often but there's a lot to be said for not spending the better part of 2 days achieving that wondrous delicacy known as Pulled Pork ...
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKButts01162012/Butt7.jpg)
The money $shot ... A nice portion of Hickory Smoked Pulled Pork served with a side of Mashed Potatoes & Gravy and steamed fresh Broccoli ... Bon Appétit
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Pork/MAKButts01162012/Butt8.jpg)
What you see above on the tray is one of the two 7 lb Boneless Pork Shoulders pulled minus the portions we enjoyed for dinner ;D ;D Once I pulled the second one I was able to vacuum seal 6 lbs for Sammies, Tamales, Tacos, and a vast amount of delectable recipes! You can never have too much pulled Pork on hand ...
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Turbo butts!
I bet that put a dent in your pellet hopper..
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Looks great, now have you tried your SRG yet for cooking butts? I promise you will get bark ;)
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Turbo butts!
I bet that put a dent in your pellet hopper..
It sure did Pat!! Used up the better part of a MAK 2 Star hopper :-\ :D
Looks great, now have you tried your SRG yet for cooking butts? I promise you will get bark ;)
Haven't yet Tommy. Maybe next time ;)
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Was there any difficulties in the pulling process being that the pork was cooked in such a short time??
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When you get ready let me know I'll help you any way I can. 8) I got to keep the Guest Chef thing going. :o
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Try some sorghum molasses for glue.. ;)
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Was there any difficulties in the pulling process being that the pork was cooked in such a short time??
No problems at all pulling the pork cause I took it to 200ºF and then a 3 hour FTC. It was extremely tender and simple to pull ;D ;D
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I've learned that butts are pretty forgiving of cooking speed and your method helps prove that. I haven't done what I would call a real "fast" cook on them but I have done them on smoke for several hours than finished them at higher temp in the oven (because I don't burn pellets or charcoal when all I need is heat). It kinda goes Inject & rub 'em -- smoke 'em -- foil 'em -- "bake" 'em -- rest 'em -- pull 'em -- eat 'em!
Hub
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You forgot one Hub....enjoy em..... ;D
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You forgot one Hub....enjoy em..... ;D
Buuuuuuuuuurrrrrrrrrrrrrrrpppppppppppp ::)
Hub
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Lookin' pretty tasty there Pete! I almost always foil my shoulders, I can't stand the dreaded stall. :P
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Nice cook Pete! X2 on the foiling Cliff, foiling also is a great way to collect juices which can be added to the pulled pork to enhance the flavor.