Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: PongGod on August 31, 2014, 04:15:19 PM
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Well, the process didn't go quite as smoothly as I'd hoped... 2-1/2 hours hanging in the PBC, another hour foil-wrapped, 20 minutes resting in the cooler... still a bit tough, so back in the foil and into the PBC for another 30-40 minutes. But, the end result is all that really matters. I'll let the photos speak for themselves!
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Nice job!
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Nice looking pork.
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Nice pulled pork.
So where you just going by time? I always go by internal temp myself. Usually will pull it around 190-195 °F. Then I will FTC to get the temp up to 205-210°F.
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Nice looking pork. Use temperature not time for pulled pork.
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I'm another temp guy but no foil, I like the bark ;D
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Your pulled pork looks great. Good call putting it back on until it was tender.
You'll find different folks swear by different methods for pulled pork. A lot of it depends on your preference.
I know some swear by a finish temp for pulled pork, but I don't. It depends on too many factors: the age and breed of the pig, what it was fed, the size of the roast, etc. I have a candy thermometer that I use, It allows me to check both temp and tenderness. When I can slide it all the way in with virtually no effort, then I know for certain the connective tissues have broken down, no matter what the temp says.
The two pork shoulders I just did for the Band cookout were a good example. They were both well over 200° before they finally gave up the ghost.
I like bark. Bark is good, but I like foiling even better. It lets the shoulders cruise right through the dreaded stall and I like to add a little cider vinegar & brown sugar when I foil. The foil juices I catch can be added back in after the pork is pulled. It's like liquid gold. :)
Cliff
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Great looking pulled pork, nicely done. ;)
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Great looking pulled pork! I go by temp and tenderness, not time myself.
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Nuff said and it looks good!!! Don
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Looks good from here, Kimmie is even drooling over it ;) ;) ;)
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Looks good!
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Just to clarify, I wasn't going by time alone; I was monitoring internal temperature. At the 2-1/2 hour mark when I foiled it, it was already in the 160 range. Another hour later it was at 198 when I initially removed it to rest in the cooler. Particularly with pork butt I've noticed that you have some fattier parts that become tender very easily and leaner parts that need more time. Also I've found that the internal temperate can vary quite a bit based on the particular spot I insert the probe. I think I need to start getting IT readings from several different spots before I decide it's time to move it.
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Nice pulled pork.
So where you just going by time? I always go by internal temp myself. Usually will pull it around 190-195 °F. Then I will FTC to get the temp up to 205-210°F.
FTC? Sorry, that's a new acronym to me. Please explain!
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Nice pulled pork.
So where you just going by time? I always go by internal temp myself. Usually will pull it around 190-195 °F. Then I will FTC to get the temp up to 205-210°F.
FTC? Sorry, that's a new acronym to me. Please explain!
Foil, Towel, Cooler
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Nice pulled pork.
So where you just going by time? I always go by internal temp myself. Usually will pull it around 190-195 °F. Then I will FTC to get the temp up to 205-210°F.
FTC? Sorry, that's a new acronym to me. Please explain!
Foil, Towel, Cooler
Thank you!
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I did 2 butts the other day in my PBC and they took 11 hours. It made some of the best pulled pork!
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Looks good, sometimes cooks just dont go as planned. Happens to everyone, but your end result is perfect.