Pulled Pork BBQ Sandwich |
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 11/6/09 12:58pm
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#1
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 Huddler All-Pro  Group: Members Joined: Jul 1, 2001 From: The Utility Muffin Research Kitchen Member No.: 58 Fan of the: Giants  |
This is more of a primer on BBQing a pork shoulder cause I figured that most of y'all knew how to make a sandwich. However it does contain my last smoke log and perhaps will help some of you. Enjoy!
http://www.corrundum.net/post/Pulled-Pork-BBQ-Sandwich.aspx -------------------- BOTH Core Champion - 2000, 2001 BOTH Dash-4 Champion - 2005, 2007, 2008 Local Barstool QB Champion - 2002, 2005 My stuff -> http://www.corrundum.net |
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11/6/09 10:56pm
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#2
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 Huddler All-Pro Group: Members Joined: Sep 9, 2003 From: The Piney Woods of East Texas Member No.: 4,296 |
You inspired me. 12 lbs of pork have been on the smoker for the last three hours. Pulled pork out the wazzoo for dinner tomorrow night.
-------------------- I'll keep my money, my guns, and my freedom, you can keep the change!
"The utopian schemes of leveling, and a community of goods, are as visionary and impracticable as those which vest all property in the Crown. These ideas are arbitrary, despotic, and, in our government, unconstitutional". - Sam Adams |
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11/7/09 8:54am
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#3
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Huddler All-Pro Group: Members Joined: Jul 1, 2001 From: The Utility Muffin Research Kitchen Member No.: 58 Fan of the: Giants |
QUOTE (Perchoutofwater @ 11/6/09 10:56pm)  You inspired me. 12 lbs of pork have been on the smoker for the last three hours. Pulled pork out the wazzoo for dinner tomorrow night. Yeah, a 9 lb butt is a bit much for me in one sitting, but it freezes really well if you have leftovers. -------------------- BOTH Core Champion - 2000, 2001 BOTH Dash-4 Champion - 2005, 2007, 2008 Local Barstool QB Champion - 2002, 2005 My stuff -> http://www.corrundum.net |
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11/7/09 9:20am
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#4
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 Huddler All-Pro Group: Members Joined: Jun 30, 2001 Member No.: 45 |
I like reading your stuff JC.
And pork shoulder is a great cut to learn how to smoke. You really can't screw it up. And it teaches someone the fundamentals. -------------------- Username still brought to you by the genius of Dr. Rock.
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11/7/09 9:29am
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#5
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 Huddler All-Pro Group: Members Joined: Oct 2, 2005 Member No.: 11,311 Fan of the: Cardinals |
 that's a smooth easy read Kid......things i haven't donetenderize use a mop (just been doin apple juice in a spray bottle) just takes alot of practice doesn't it.....i'll hit the store taday we've been off the pork for awhile and need a fix....my grillin has been OK but not great, i'm gonna pay attention to the rub & frig and follow this dead pig thru yer way....thanks |
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11/7/09 6:06pm
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#6
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Huddler All-Pro Group: Members Joined: Jul 1, 2001 From: The Utility Muffin Research Kitchen Member No.: 58 Fan of the: Giants |
QUOTE (nuke'em ttg @ 11/7/09 9:29am) that's a smooth easy read Kid......things i haven't donetenderize use a mop (just been doin apple juice in a spray bottle) just takes alot of practice doesn't it.....i'll hit the store taday we've been off the pork for awhile and need a fix....my grillin has been OK but not great, i'm gonna pay attention to the rub & frig and follow this dead pig thru yer way....thanks Patience is the key nuke. You can't rush good BBQ, it takes time and nothing will change that. So pull up a chair and a twelve pack then let the smoke do its work. I really soak down the pork with the mop. It makes a big difference in keeping the juiciness in. The nice thing about tenderizing with a fork is that it drives the spices down into the meat. I use a carving fork instead of a table fork, it gets things in deeper. -------------------- BOTH Core Champion - 2000, 2001 BOTH Dash-4 Champion - 2005, 2007, 2008 Local Barstool QB Champion - 2002, 2005 My stuff -> http://www.corrundum.net |
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11/7/09 6:52pm
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#7
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 Huddler Hall Of Fame Group: Members Joined: Jul 5, 2001 Member No.: 128 |
QUOTE (Kid Cid @ 11/7/09 6:06pm) I really soak down the pork with the mop. It makes a big difference in keeping the juiciness in. The nice thing about tenderizing with a fork is that it drives the spices down into the meat. I use a carving fork instead of a table fork, it gets things in deeper. question: do you think poking all of the holes in the shoulder could actually cause it to dry out more quickly by giving the liquids an easier path to escape? -------------------- Happy New Year!
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11/7/09 8:01pm
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#8
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Huddler All-Pro Group: Members Joined: Jun 30, 2001 Member No.: 45 |
QUOTE (wiegie @ 11/7/09 5:52pm) question: do you think poking all of the holes in the shoulder could actually cause it to dry out more quickly by giving the liquids an easier path to escape? I would say no. There is enough fat within the pork to offset it. One thing you never have to worry about with a pork shoulder/butt is drying it out. -------------------- Username still brought to you by the genius of Dr. Rock.
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11/7/09 11:12pm
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#9
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 Huddler All-Pro Group: Members Joined: Jul 5, 2001 From: Utah Member No.: 126 |
QUOTE (Chief Dick @ 11/7/09 6:01pm) I would say no. There is enough fat within the pork to offset it. One thing you never have to worry about with a pork shoulder/butt is drying it out. Agreed. All that beautiful fat takes the whole cooking time to render throughout the meat - hard to dry out a decent shoulder. -------------------- "Let us speak courteously, deal fairly, and keep ourselves armed and ready." -- Theodore Roosevelt
"Guard against the postures of pretended patriotism." -- George Washington ΜΟΛΩΝ ΛΑΒΕ |
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11/8/09 9:42am
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#10
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Huddler All-Pro Group: Members Joined: Jul 1, 2001 From: The Utility Muffin Research Kitchen Member No.: 58 Fan of the: Giants |
QUOTE (Chief Dick @ 11/7/09 8:01pm) I would say no. There is enough fat within the pork to offset it. One thing you never have to worry about with a pork shoulder/butt is drying it out. Yeah, I wouldn't do that to ribs or a tenderloin, but for a shoulder it is not a problem. -------------------- BOTH Core Champion - 2000, 2001 BOTH Dash-4 Champion - 2005, 2007, 2008 Local Barstool QB Champion - 2002, 2005 My stuff -> http://www.corrundum.net |
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11/8/09 9:00pm
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#11
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Huddler All-Pro Group: Members Joined: Sep 9, 2003 From: The Piney Woods of East Texas Member No.: 4,296 |
Kid,
Used your rub and mop and my own sauce. It turned out great. -------------------- I'll keep my money, my guns, and my freedom, you can keep the change!
"The utopian schemes of leveling, and a community of goods, are as visionary and impracticable as those which vest all property in the Crown. These ideas are arbitrary, despotic, and, in our government, unconstitutional". - Sam Adams |
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11/9/09 7:51am
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#12
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Huddler All-Pro Group: Members Joined: Jul 1, 2001 From: The Utility Muffin Research Kitchen Member No.: 58 Fan of the: Giants |
QUOTE (Perchoutofwater @ 11/8/09 9:00pm) Kid, Used your rub and mop and my own sauce. It turned out great. Awesome! Yeah, I'm sure that there are any number of sauces that would work well with this. -------------------- BOTH Core Champion - 2000, 2001 BOTH Dash-4 Champion - 2005, 2007, 2008 Local Barstool QB Champion - 2002, 2005 My stuff -> http://www.corrundum.net |
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