Pulled Pork - Wanting some feedback

I see the album now

I usually go to 195 internal, they almost fall apart coming out of the smoker. I grab a loose tidbit, then cover for at least one hour, then pull. Most advice on this forum includes the nugget that every individual piece is different; I agree and would not question a technique until I have tried it three times.

Since I seem to be first in on this one, I will add an observation about the internal temperature rise after removing from the smoker. I have seen many comments about removing the butt at 195 internal and having the temperature rise to 200 or 205 during the resting period. I have never seen a five degree gain, and usually see an immediate drop off.

I actually had some thermodynamics way back in the day. In short, nothing in the cooker is ever as hot as the heating element. Also, nothing is colder than the piece of the meat that is furthest away from the element, that would be the center or internal temp. If you cook at 250, then the surface temp will never be hotter than 250 (variations excepted), and nothing will be colder than the center temp. So if you roast in a conventional oven, say at 450, the outer inch may be at 400 degrees while the center is still at 195; while resting this outer inch may lend significant heat to the cooler center and give the ten degree temperature rise. When I smoke a butt at 225 to an internal of 195, every inch of that meat is somewhere between 195 and 220-something, not much heat left to exchange.

That is my straight science on conductive heating; is there a convective process with internal juices at work? If so, I think that would further reduce the temperature rise while resting.

I may be wrong, but I love good 'que, and I am here to learn how to make it good. Smoke another one, how can that be a bad thing?

quote:

Originally posted by mlesser:

My thoughts .....

1. very moist and the taste was good
2. because it was so moist it took longer to pull and it not pull all that well... What can I do to make it easier?

What did I do right and what did I do wrong?

Thanks and look forward to hearing back,

Mica

Mica -- Can you elaborate on "Because it was so moist it was harder to pull and didn't pull that well?"

It may have helped to leave it douuble wrapped in foil in a cooler for 3-4 hours. If you cooked it to 203˚ it should of been way tender.

Anyway, throw us some details and let some of take a shot and helping you out!

There is no need to open the door and baste. It is designed as a moist cooker/smoker.

well, not having my CS cooker yet, all I can pull from is my log burner and wsm I have.....it does look "wet" for some reason...I usually take mine to 198-200 also...whenever I can wiggle the bone easily and the meat acts like jello....I usually like to let them sit for at least an hour - usually longer if I have the time. That lets the juices redistribute back into the meat (evenly). I have never basted or mopped a butt or picnic - there is so much fat rendering in there, I never felt the need....you mentioned it was "harder to pull" - can you elaborate a bit?
Shaun

Mica, Are you certain the internal temp was 203*? Some time you can get errant readings w/different probes and or different locations in meat. I use 2 probes as a counter check. I have had readings of 180 on one probe & 200 on another. In my 08, 12 hours is pretty close to 200*. How long was your cook?


RT

i agree, with rt64. i think your internal temp gauge is lying . it appears, the bone is still firm, not slipping. is that right? i suggest throw that thermometer out, and go by shaun's 'jello' effect, and the bone slipping. those are the exact two characteristics
i have been going by for long time. if the jello effect is too long there, you will have to remove butt with tongues, scraper, and fork, as it will fall apart when moving.
however, thats is some mighty fine looking que!!!!!!!!
keep it up~~~~~~~~

Make it 3 votes.

At 203 the butt should fall apart. I'd check the probe as well as the placement of the probe in the butt.

Did the bone pull and come out clean, that's always the fail safe.

First of all I would truly like to thank you for your feedback....


First question - the tenderness question.... It seemed like it was so tender that when I was trying to pull it ( I like smaller pieces of pulled pork, like the local BBQ house here) it was falling apart in bigger pieces.

Temp question - It was a new taylor and I have only used it once. I think maybe I should have checked it with just the extra thermometer that I had in the kitchen. However, it did cook for about 12-13 hours if I remember correctly and it was about 7 pounds. The bone did come out pretty easy. There was just alittle meat attached to it, but not much.

1. Truly I should have let it sit for alittle longer. Was it still alittle too hot to pull? It was pretty warm from what I remember. I just took it out and let is sit for alittle and started pulling.

2. I should have not mopped it. This was a mistake on my part. Lesson learned.

3. I used 3oz of wood next time I think I am going to kick it up. Really not alot of smoke taste.

Again, thanks for the help....

Mica

None of the comments/suggestions are hard and fast rules. Next time just keep it more simple: rub, smoke, remote at 195, rest, eat.

1. You don't HAVE to let it sit. Sometimes it's just too dang tempting. It's great if it can, but if not no big deal.

2. It's not that you shouldn't have mopped it, but more that you shouldn't have wasted the energy--or the mop. And opening the door increases the cook time. But again, it's not a big deal. Just an unnecessary step.

3. Definitely use more wood. I load my wood box up for pork since I like smoke.

On temp, next time check for doneness by moving the temp probe. You want to make sure it's not in a fat vein or too close to the bone resulting in a false reading.

Just adjust and cook again until you find what you like.

One more thing.

Temp is NOT the absolute rule to judge when it's done. It normally is close, but there is always an exception.

Hence my "it's done when it's done" comment all the time.

Temp will get you in the neighborhood, but you have to decide when it's done.

Use the probe as a prod and poke it into the food testing for resistence. Feel for the resistence as to whether it's done to your like. There are just too many variations to try to make temp an absolute.

Judgment is the only way to be sure. Cook enough of them and you'll know when they're done, until then, use temp to get you close and prod to determine when to pull.

IF your cooking on a Smokette on the top shelf, generally a temp probe will go thru the vent hole & into the meat to double check thermo & get a feel for doneness WITHOUT having to open the door.

12 - 13 hours sound like you had it done, no matter what the probe said. I agree with Smokin Okie, as he always says, it's done when it's done - or - when it is done for you.

It still sounds like you had some good eating. Enjoy it and keep trying until you get it like you want it.

You should be keeping explicit notes on each and every little or big smoke/cook!

quote:

You should be keeping explicit notes on each and every little or big smoke/cook!

How much wood do you use?


Also again thanks so much for the help....

I went to a meat market today and I have to say I sampled theirs and mine and I can tell you mine might have been better... I would hate to see what smokin or wheelz or anyone else would have been next to theirs

Mica


Go Broncos !!!

I now use 4-6 oz of wood for a long butt cook and I get too much smoke sometimes. My smokette is seasoned very well to the point I don't need much wood. I think 2 oz would be enough for the rest of my family when cooking a 6 pound butt. I use 4 on an 8 pound. With ribs or chicken, I can get by with just a very small piece of wood, 1-2 oz. Once you get alot of smoke season in, you will see. Have fun, take good notes, experiment!

Now GLH ....


Thank you for the heads up.

But quick question for you....

Lets say you are cooking 1 but and 2 briskets.... how much wood???

would it change?


Thanks

M


I ask this cause I am thinking of cooking 1 butt and 1 brisket for the 4th

Amount of wood is THE reason to keep notes.

Depends on the wood your using, the specific smoker and the cuts of meat.

Some say 4 oz is too much for their cook. And I see some use 8oz of mesquite.

You just need to decided, is the amount your using enough, if not, bump it up a LITTLE and go from that.

If I put the briskets and butt in at the same time, I might use an oz more wood. The raw meat will soak up the smoke and I don't want too much.