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Pulled pork internal temp? Thread starter Ducaticraig; Start date Dec 24, 2012; Ducaticraig New member ...
Hey guys! So this is a pulled pork I did a week or so ago. Each one weighed about 8 lbs. I injected with a mixture of ground up Grill Creation seasoning salt, smoked paprika, garlic powder, apple juice, and hot water. Have never tried that mix before but it turned out great! I then lathered...
I'm the only one at home who eats pulled pork so there's lots of leftovers. I don't like it much from the freezer as it changes texture and bite so coming up with leftover ideas is important for me. We all know what the smoked pork, internal temperature of approximately 200°, looks like...
After 5½ hours the Internal Temperature (IT) was 158ºF and I bumped the temperature to 250ºF. 3½ hours later, 9 hours total, the IT reached 185ºF. Pulled the Hickory Smoked Corned Beef and rested under a foil tent for 20 minutes.
Dec 31, 2012. #3. That sounds like a shank end of the pork shoulder, a picnic shoulder. A Pic would be great. IMHO, the other (butt) end of the shoulder is better for pulled pork, but there are places that swear by the picnic. I have smoked them for pulled pork, but it ended up being more like sliced pork. Still good, just a different texture.
Ok here we goo after a stellar week and even some newbies! Big Bad Dan from Vegas by way of BUffalo is on the hot seat as this weeks judge First $25 Store Credit to Big Poppa Smokers Second $15 Store Credit to Big Poppa Smokers Third $10 Store Credit to Big Poppa Smokers everybody else...
My normal batch is 1 1/2 gallons for a 10 lb picnic ham, or 10 - 12 lbs bacon. Graduated mixing pails (found in paint depts.) are cheap, and make measuring water and brine easy. Water & Spice Prep. Water. Unfiltered tap water MUST be boiled for at least 5 minutes to kill any pathogens and remove chlorine.
Note how this cut has a pronounced resemblance to a Beef Tri-Tip and is exceptionally lean compared to a Pork Shoulder (Butt). Kept the temperature at 250ºF for the entire cook since I had no idea how this Pork Tri-Tip was going to behave. Took 3 hours at 250ºF to reach an Internal Temperature of 160ºF.
After seeing Mossy Mo's pulled chuck awesomeness I decided to give it a try myself. I'm doing things a bit differently though, and have never cooked a chuck roast in my life, so there's a lot of experimentation happening. I'm cooking her at 275 until she gets to the stall, then crutching with...
Hickory Smoked Buttermilk Brined Pork Loin, baked potatoes, and some fresh Cole Slaw. Pulled the Pork Loin when IT hit 158º and rested under foil tent for 20 minutes. Yes, I am aware of the new USDA temperature settings for pork but SWMBO will not touch pork if it's still pink!!