Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Simpletom on June 03, 2015, 11:59:25 PM

Title: Pork Barrel Cooker
Post by: Simpletom 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.

(http://i40.photobucket.com/albums/e217/raceb4us/WP_20150530_002_zpswwkl7ltd.jpg)

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

Title: Re: Pork Barrel Cooker
Post by: Smokin Don on June 04, 2015, 12:05:49 AM

That does look good, nice bark!!! Don

Title: Re: Pork Barrel Cooker
Post by: drholly on June 04, 2015, 12:50:55 AM

It DOES look good!

Title: Re: Pork Barrel Cooker
Post by: sliding_billy on June 04, 2015, 01:49:23 AM

Nice looking poke.

Title: Re: Pork Barrel Cooker
Post by: akruckus on June 04, 2015, 03:18:33 AM

Killer looking pork.... mmmmmmm

Title: Re: Pork Barrel Cooker
Post by: muebe on June 04, 2015, 07:49:03 AM

Yes great looking bark!

Title: Re: Pork Barrel Cooker
Post by: Chief Mac 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

Title: Re: Pork Barrel Cooker
Post by: 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.

Title: Re: Pork Barrel Cooker
Post by: Chief Mac 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

Title: Re: Pork Barrel Cooker
Post by: smokeasaurus on June 04, 2015, 11:44:39 AM

No need to crutch with results like that  8)