I have done the pulled pork (but with Coke) in the crockpot and my fam just ate it up, but yeah, smoke ---mmmmmm. And Hi!!
E-Cigarette Forum Discussion Thread
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I am good Sallie. Well mostly. Got a double whammy. Went to the doctor's to get checked for stomach flu because I wasn't keeping a single thing down and found out I also had strep! So antibiotics here I am and YAY....I kept toast down today 
It's the little things that make me happy.
I think the last time I was here was when I was leaving on vacation or just getting back and that was like mid August...I don't think I could read that much although you chatty Cathy's have slowed! What's all new with you guys. Anyone affected by Irene?
It's the little things that make me happy.I think the last time I was here was when I was leaving on vacation or just getting back and that was like mid August...I don't think I could read that much although you chatty Cathy's have slowed! What's all new with you guys. Anyone affected by Irene?
Couple more things, hobo.
I've done a lot of pulled pork. The cider doesn't add any appreciable flavor; just use water. You don't need a fancy smoker, make your own. Here's a video with AB of Good Eats fame. Mr. Brown shows you how to make a simple and relatively cheap smoker.
Good Eats S7E2P2: Q - YouTube
I have a Weber Smokey Mountain. Nothing fancy, but get's the job done and relatively air tight. Generally I leave the meat in about as long as one batch of fuel can maintain the proper temp ~225-250F (usually 6-8 hours depending on temp outside, wind, etc.) During the first hour or so I'll smoke the meat fairly heavily. After that first hour or two, no more wood is added for smoke. Once that batch of fuel is spent, I'll finish it in the oven at 225F. Why? Because I'm lazy and it's easier to maintain a proper temp in an oven then it is in a smoker. The meat is done when you can easily slide the bone out.
Also...
I do NOT like the temps they suggest in the recipe you linked. Pulled pork (at least the good stuff) takes a long time to properly cook. There is quite a bit of connective and fat in Boston ..... Cooking it low and slow gives it enough time to properly break down and become finger licking good. If you use a probe thermometer you'll notice a tendency for the temp to "plateau" at around 170F. Each piece of meat is different. Sometimes it pushes through the plateau fairly quickly and sometimes it can take hours before it starts to go up again. This is when all the "magic" happens. Cranking the temp certainly gets the meat up to temp more quickly, but the result is almost always dry, disappointing pork. Honestly though, I haven't made anything that was inedible and it's always fun to tinker with ingredients to create your own special rubs and what not. BBQ is fun -- to do and to eat.
I've done a lot of pulled pork. The cider doesn't add any appreciable flavor; just use water. You don't need a fancy smoker, make your own.
Here's a video with AB of Good Eats fame. Mr. Brown shows you how to make a simple and relatively cheap smoker.Good Eats S7E2P2: Q - YouTube
I have a Weber Smokey Mountain. Nothing fancy, but get's the job done and relatively air tight. Generally I leave the meat in about as long as one batch of fuel can maintain the proper temp ~225-250F (usually 6-8 hours depending on temp outside, wind, etc.) During the first hour or so I'll smoke the meat fairly heavily. After that first hour or two, no more wood is added for smoke. Once that batch of fuel is spent, I'll finish it in the oven at 225F. Why? Because I'm lazy and it's easier to maintain a proper temp in an oven then it is in a smoker. The meat is done when you can easily slide the bone out.
Also...
I do NOT like the temps they suggest in the recipe you linked. Pulled pork (at least the good stuff) takes a long time to properly cook. There is quite a bit of connective and fat in Boston ..... Cooking it low and slow gives it enough time to properly break down and become finger licking good. If you use a probe thermometer you'll notice a tendency for the temp to "plateau" at around 170F. Each piece of meat is different. Sometimes it pushes through the plateau fairly quickly and sometimes it can take hours before it starts to go up again. This is when all the "magic" happens. Cranking the temp certainly gets the meat up to temp more quickly, but the result is almost always dry, disappointing pork. Honestly though, I haven't made anything that was inedible and it's always fun to tinker with ingredients to create your own special rubs and what not. BBQ is fun -- to do and to eat.
Wow, sorry you're sick. Hope you feel better soon! Thankfully, none of us was effected too much by hurricane Irene. I lost power for a day or two, not such a big deal in comparison to those who got flooded or worse.
You can make one out of an old oil barrel or trash can.
How to make a Smoker from a Trash Can
C.B.
How to make a Smoker from a Trash Can
C.B.
It's finally nice enough here to barbeque. I had been watching the forecast and they showed it was going to go from 104 (yesterday) to 81 today. And I was thinking "the hell you say." But that's just what it did. Was 75 in the middle of the afternoon. I am very happy as they show these temperatures continuing through the week.
I really don't like hot weather.
Things are looking up.
I really don't like hot weather.
Things are looking up.
HI Melly!
We Missed you!
C.B.
Only you CB...my dad used to call me Smelly Melly!!! I haven't been called Melly since he passed in 1994.
Couple more things, hobo.
I've done a lot of pulled pork. The cider doesn't add any appreciable flavor; just use water. You don't need a fancy smoker, make your own.
Good Eats S7E2P2: Q - YouTube
I have a Weber Smokey Mountain. Nothing fancy, but get's the job done and relatively air tight. Generally I leave the meat in about as long as one batch of fuel can maintain the proper temp ~225-250F (usually 6-8 hours depending on temp outside, wind, etc.) During the first hour or so I'll smoke the meat fairly heavily. After that first hour or two, no more wood is added for smoke. Once that batch of fuel is spent, I'll finish it in the oven at 225F. Why? Because I'm lazy and it's easier to maintain a proper temp in an oven then it is in a smoker. The meat is done when you can easily slide the bone out.
Also...
I do NOT like the temps they suggest in the recipe you linked. Pulled pork (at least the good stuff) takes a long time to properly cook. There is quite a bit of connective and fat in Boston ..... Cooking it low and slow gives it enough time to properly break down and become finger licking good. If you use a probe thermometer you'll notice a tendency for the temp to "plateau" at around 170F. Each piece of meat is different. Sometimes it pushes through the plateau fairly quickly and sometimes it can take hours before it starts to go up again. This is when all the "magic" happens. Cranking the temp certainly gets the meat up to temp more quickly, but the result is almost always dry, disappointing pork. Honestly though, I haven't made anything that was inedible and it's always fun to tinker with ingredients to create your own special rubs and what not. BBQ is fun -- to do and to eat.
Thanks Nate, lots of good info there! It looks like there's a lot of fat in the "Boston ...." cut of pork, does it cook out? We don't like really fatty pork. That smoker looks good, I'll have to see if I can find a suitable terra cotta pot.
Cheers
Is it bad that guys talking about pulling pork makes me giggle (and could someone tell me why my question mark looks like this É)
Boston .... does have quite a bit of fat. Do not cut it off before cooking. It makes Jesus cry.
It's there to keep the meat moist. After cooking you can easily peel off whatever is left on the one side and discard. Personally though, it's my favorite part.
Oh, well that would make a big difference now wouldn't it. 
* oops, did I miss Nate's birthday or am I just too old and addled to remember *
* oops, did I miss Nate's birthday or am I just too old and addled to remember *
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