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Attempting 1st pulled pork... some questions

 
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MrMike
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Joined: 28 May 2011
Posts: 38
Location: Central Maine

PostPosted: Wed Jul 20 11 9:54 am    Post subject: Attempting 1st pulled pork... some questions Reply with quote

I will be attempting my first pulled pork this weekend, and I have a question or two before I dive in.

Which would you guys recommend, brining, injecting or both?

During the cook, do you turn and flip the meat or do ya just set it, forget it, and let the bbq gods do what they may?

Thanks
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CliffC
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Joined: 01 May 2007
Posts: 736
Location: Old Town Maine

PostPosted: Wed Jul 20 11 6:42 pm    Post subject: Reply with quote

That depends on whether the meat that you have has already been "enhanced" during processing. Butts at WalMart are injected with a salt solution before packaging and do not benefit from further enhancement IMHO. The butts I get from Sam's Club are not injected with anything during processing and I inject those with apple juice, about a cup or so.
Then there are those that do neither, which also works well.
As for the other question, leave it alone and let it cook. No need to check for internal temp until the 6 hr mark.
Good Luck.
OK, so I just noticed your location, whereabouts in Central Maine are you?
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina

PostPosted: Wed Jul 20 11 7:38 pm    Post subject: Re: Attempting 1st pulled pork... some questions Reply with quote

MrMike wrote:
I will be attempting my first pulled pork this weekend...
...Which would you guys recommend, brining, injecting or both?


I would recommend neither.

I tend to recommend that new cooks go as simple as possible for two reasons. 1) You need to spend your time getting the basics down...how to prep, how to cook, etc. 2) You learn what the meat you're cooking actually tastes like without clouding the flavor with a bunch of stuff.

To be honest...I've never once brined or injected a pork butt in my life. I like the taste of pork and prefer to have that flavor in the forefront.
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GF
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Joined: 30 Apr 2011
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Location: Greenwich, CT.

PostPosted: Wed Jul 20 11 7:47 pm    Post subject: Reply with quote

MrMike, FWIW I give em a good rub and let em go. No, inject,brine or flip.
There a probably hundreds of ways to do it, you just gotta find what you like. Very Happy
Good luck and enjoy your cook.
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed Jul 20 11 8:35 pm    Post subject: Reply with quote

The only things that I do to a butt are trim the fat to 1/4", if needed, crown the fat cap and generously rub it.
Cook at 225-250 until it is 195-205 internal. No flipping required. You may have to move it around, depending on your cooker's hot spots.
The wiggle bone is your best tool for telling doneness. If it slides out clean, it's time to pull it out, foil it and let it rest for about an hour.
Here is Smokin' Okies Pork Butt 101
A video from BBQ Pit Boys. I don't agree with their finish temps, but it's a good video.
You will do just fine Mr Mike. Good Luck and take pics.
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Dr Obvious
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Joined: 04 Jun 2010
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Location: Minneapolis, MN

PostPosted: Wed Jul 20 11 11:33 pm    Post subject: Reply with quote

The good news is that if you have your smoker at the right temp, and you either test the bone or use a therm to determine when it's done, pork butt is a pretty hard cut to screw up.

Personally, I rub and cook w/ the fat cap on top. When I pull, I toss on some vinegar sauce, and that's it.
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MrMike
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Joined: 28 May 2011
Posts: 38
Location: Central Maine

PostPosted: Fri Jul 22 11 3:56 am    Post subject: Reply with quote

Thanks guys, looks like a set it and forget it. Nice.

Cliff, Im located in the happening metropolis of Winthrop.
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Chico
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Joined: 01 Oct 2010
Posts: 27
Location: Aurora, Ontario

PostPosted: Sat Jul 23 11 1:29 am    Post subject: Reply with quote

I would reccomend neither for brine or injection... just use a tasty rub.

Also get yourself a good digital thermometer (I have 2 "Maverick" models) and TRUST THEM.

I still remember how nerve-wracking it was the first time I hit the "stall". Let the Gods do their thing and it'll be ready when it's ready.!
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dr.darkness



Joined: 24 Jun 2011
Posts: 4

PostPosted: Tue Aug 09 11 3:52 am    Post subject: Reply with quote

I'm with DrObvious,I pull on the bone when it comes out nice and easy it's done. BTW I've been Qing for over 30yrs and have never used a therm and my Q always comes out perfect. I know some may shake their heads at that but it works for me.
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MGeslock
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Joined: 10 Aug 2007
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Location: Fredericksburg, VA

PostPosted: Tue Aug 09 11 4:38 am    Post subject: Reply with quote

http://www.thesmokering.com/forum/viewtopic.php?t=47454&highlight=101

Try this.... good stuff here.
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acampane
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Joined: 02 Sep 2009
Posts: 29
Location: CT

PostPosted: Sun Aug 14 11 6:33 am    Post subject: Reply with quote

i was in your boat about a year ago. I lather the pork up with mustard and coat it with my choice of spices. Then it’s set and forget. at the 5 or 6 hr mark I toss a thermometer in and wait until she hits 200. I prefer the butts with the bone in, as someone else already mentioned - when the bone pulls right out your good to go.
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thistle
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Joined: 05 Feb 2011
Posts: 29
Location: Ft. Belvoir, VA

PostPosted: Sun Aug 14 11 6:51 am    Post subject: Reply with quote

I will echo everyone else-it's REALLY hard to screw up pork butt. S&P or rub, cook for a long time, 10-12 hours, pull & sauce (if that's your preference)-I like a NC style vinegar sauce... Almost foolproof.....
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rbrattrud



Joined: 26 May 2011
Posts: 9

PostPosted: Tue Aug 16 11 6:38 am    Post subject: Reply with quote

I agree that everyone does it differently and it is important to find what works for you. I like to brine the butt for 3 days in a simple brine then use a rub. I find it helps lock in moisture and flavor. I like to cook till 190 internal temp and let it sit for about and hour before pulling. The meal usually raises about 5 to 10 degrees during this resting period. It is important to rinse after the brine to get rid of extra salt.
For more about brining about brining refer to this website.


http://www.cookshack.com/brining-101

Good Brine
1 dark beer (amber bock worked great)
¾ cup brown sugar of dark brown sugar
¾ cup pickling salt
¼ cup apple cider vinegar
¼ cup ground pepper corns
Water to completely submerge meat
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Aug 16 11 7:39 am    Post subject: Reply with quote

Don't brine your pork butt.
rbrattrud, has a whole 7 posts here and everyone of them mention this brine crap for butts.
MR. rbrattrud show us some pics of your mushy pulled pork sammie.
Just click on his profile and view all posts.
I rest my case.
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rbrattrud



Joined: 26 May 2011
Posts: 9

PostPosted: Thu Aug 18 11 5:08 am    Post subject: Reply with quote

Still working on the pics, but brining does work. I use it ever time I cook pork shoulders.
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SWP5767
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Joined: 18 Aug 2011
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Location: Royal Palm Beach, FL

PostPosted: Thu Aug 18 11 11:28 pm    Post subject: Reply with quote

I do a dry rub the day before the cook. When cooking the butt, I dont move it. I spray some apple juice on it about every hour.

When done the the smoker, I pull it, put it in a 6 qt crock pot with sauce and other seasonings and cook for another couple of hours.

Serve on a bun and watch them smile.
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3rd Grill



Joined: 04 Oct 2010
Posts: 7

PostPosted: Fri Aug 19 11 10:35 am    Post subject: Reply with quote

Mr Mike? Mr Mike... Ur leaving us hanging. How did ur first PP go? Any thoughts or pics? Not knowing how it turned out is like watching the first three quarters of a football game and then having the cable go out.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Fri Aug 19 11 11:24 am    Post subject: Reply with quote

rbrattrud wrote:

For more about brining about brining refer to this website.


http://www.cookshack.com/brining-101


http://www.thesmokering.com/forum/viewtopic.php?t=32555

Posted here by SmokinOkie, still a great thread and a good read, just what you need to know about brining.
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