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Reload this Page Pulled Pork!!!!

The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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  #1  
Old 02-01-2013, 04:11 PM
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Default Pulled Pork!!!!
The beginning stages of smoking some pork butts..... Will try and take pics as I go.ImageUploadedByTapatalk1359753056.451938.jpgImageUploadedByTapatalk1359753068.204986.jpg
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  #2  
Old 02-01-2013, 04:17 PM
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10-4
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Old 02-01-2013, 04:23 PM
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Looks damn good already. I'm doing a brisket here. Been slow cooking that thing since 10 this morning!!
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Old 02-01-2013, 04:29 PM
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Forget the pics. What time does the serving begin?
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Old 02-01-2013, 04:50 PM
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Originally Posted by bjhooper82 View Post
Looks damn good already. I'm doing a brisket here. Been slow cooking that thing since 10 this morning!!
I started to do a brisket but dang them things were high price. I usually watch for a sale on them and buy four or five and stock up the freezer.
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Old 02-01-2013, 04:54 PM
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Forget the pics. What time does the serving begin?
It will be ready to eat all day tomorrow and Sunday.....come on.

Just don't show up with no clean butter bowl for take out haha.....
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Old 02-01-2013, 06:01 PM
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It will be ready to eat all day tomorrow and Sunday.....come on.

Just don't show up with no clean butter bowl for take out haha.....
Text me the addy, I'm there!
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Old 02-01-2013, 07:07 PM
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Working their magic.....
ImageUploadedByTapatalk1359763646.011996.jpg
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Old 02-01-2013, 07:15 PM
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Looking goooood !
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Old 02-01-2013, 07:28 PM
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What kind of smoker do you have?


Sent from my stupid iPhone using Tapatalk
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Old 02-01-2013, 07:40 PM
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Looks like MES 40"
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Old 02-01-2013, 07:45 PM
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Is that an onion?and whats it for? Looks like its on a temp probe
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Old 02-01-2013, 07:45 PM
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Mann dat looks good.....
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Old 02-01-2013, 08:14 PM
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Looks like MES 40"
That's exactly what it is.

Masterbuilt Electric Smoker 40"...
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Old 02-01-2013, 08:18 PM
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Originally Posted by Shawn Braquet View Post
Is that an onion?and whats it for? Looks like its on a temp probe
I use the probe to monitor the temperature in the smoker. Normally those probes that come with the smokers can be off 20 to 30 degrees.... I use an onion or potato to keep the probe from laying on the metal rack. Gives you a more accurate reading.

As they get closer to finishing I will insert probes into all 4 pieces of meat to make sure they hit 205 degrees which is the perfect temp to break down the fat and tissue to make it perfect for pulling.

If I was going to slice it, I would cook to 190 to 195 degrees.
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Old 02-01-2013, 08:20 PM
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And I'm holding my temp around 225 to 235 degrees.
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Old 02-01-2013, 08:36 PM
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Looks good ! Did you get the bigger smoke box with that unit ?

I have looked hard at trading in my wood/charcoal smoker for something that regulates temp better and doesnt need round-the-clock babysitting...

Hydro
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  #18  
Old 02-01-2013, 08:55 PM
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Looks good ! Did you get the bigger smoke box with that unit ?

I have looked hard at trading in my wood/charcoal smoker for something that regulates temp better and doesnt need round-the-clock babysitting...

Hydro
Not sure if I have the bigger box or not. The smoker is about 4 years old and I usually have to load it every hour with a small handful of chips.

I purchased an AmazenSmoker or something like that and it uses saw dust. This is the ticket. Light and it will smoke a good 4 to 6 hours.

I didn't use it tonight because I'm out of saw dust and haven't ordered anymore.

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Old 02-01-2013, 09:05 PM
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Cool...
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  #20  
Old 02-01-2013, 09:14 PM
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Cool...
When I use that, I don't even load chips into my smoker. That little contraption is all you need. And when I use that I will go hours and never even check the meat.
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