Welcome to the IHoP

[///M5 2,833]

and now I want pulled pork

...sigh...

I was going to ask you and Sean. Last time I did pulled pork I put in 2 7 pounders in and had an amazing bark and it was hot all the way through. It was nice and low for ~ 26 hours, but to me, it didn't pull apart as well as I wanted/expected.

Any sugestions?

26 hours sounds too long for a butt, what temp did you do it at and what temp did you get it to?

[dem beats 1,223]

and now I want pulled pork

...sigh...

I was going to ask you and Sean. Last time I did pulled pork I put in 2 7 pounders in and had an amazing bark and it was hot all the way through. It was nice and low for ~ 26 hours, but to me, it didn't pull apart as well as I wanted/expected.

Any sugestions?

26 hours sounds too long for a butt, what temp did you do it at and what temp did you get it to?

Even for 14 pounds of butt total? I used the asumption about 1.8 hours per pound at ~200.

I kept it right around 200. I need to recalibrate my temp gauge I'm sure, but it read just above 200 and I would say it was a bit cooler. I didn't test the internal meat temp but it was not able to be hand shredded after resting 15 min out of the smoker under foil while trying to shred it.

I have never used an internal temp before. I know I should. I've been too lazy to do it though.

[dem beats 1,223]

Where do you get your hardwood?

[///M5 2,833]

and now I want pulled pork

...sigh...

I was going to ask you and Sean. Last time I did pulled pork I put in 2 7 pounders in and had an amazing bark and it was hot all the way through. It was nice and low for ~ 26 hours, but to me, it didn't pull apart as well as I wanted/expected.

Any sugestions?

26 hours sounds too long for a butt, what temp did you do it at and what temp did you get it to?

Even for 14 pounds of butt total? I used the asumption about 1.8 hours per pound at ~200.

I kept it right around 200. I need to recalibrate my temp gauge I'm sure, but it read just above 200 and I would say it was a bit cooler. I didn't test the internal meat temp but it was not able to be hand shredded after resting 15 min out of the smoker under foil while trying to shred it.

I have never used an internal temp before. I know I should. I've been too lazy to do it though.

That's a lot of butt, and 200 isn't hot, so it could be just not enough time although I am having a hard time with that. My guess is one or the other. Knowing the temp of the meat really helps.

[///M5 2,833]

Where do you get your hardwood?

I cut down a tree, but regrettably am down to my last bag of apple wood. I should have taken the whole damn tree.

If you find more, let me know.

[///M5 2,833]

And yes, I have a chain saw and will travel for wood

[dem beats 1,223]

and now I want pulled pork

...sigh...

I was going to ask you and Sean. Last time I did pulled pork I put in 2 7 pounders in and had an amazing bark and it was hot all the way through. It was nice and low for ~ 26 hours, but to me, it didn't pull apart as well as I wanted/expected.

Any sugestions?

26 hours sounds too long for a butt, what temp did you do it at and what temp did you get it to?

Even for 14 pounds of butt total? I used the asumption about 1.8 hours per pound at ~200.

I kept it right around 200. I need to recalibrate my temp gauge I'm sure, but it read just above 200 and I would say it was a bit cooler. I didn't test the internal meat temp but it was not able to be hand shredded after resting 15 min out of the smoker under foil while trying to shred it.

I have never used an internal temp before. I know I should. I've been too lazy to do it though.

That's a lot of butt, and 200 isn't hot, so it could be just not enough time although I am having a hard time with that. My guess is one or the other. Knowing the temp of the meat really helps.

We went through 3 racks of ribs spare ribs both of the butts and a brisket in pretty much 2 days. I gave away one rack of ribs though, so it's a bit skewed for actual amount of meat used. I always do 2 7-10 pound butts when I do them. It makes it much more worth it.

It tasted fan tastic, but I just wanted a deeped smoke flavor, and a bit more tender.

[dem beats 1,223]

And yes, I have a chain saw and will travel for wood

you just gave me an idea!

I think I might have a hook up on literall tons of apple wood. I usually use oak but what evs.

[dem beats 1,223]

And yes, I have a chain saw and will travel for wood

you just gave me an idea!

I think I might have a hook up on literall tons of apple wood. I usually use oak but what evs.

dang it. he already got rid of the wood.

A coworkers relative purchased/built on an apple orchard. I guess they aready cleared out all the wood.

[dem beats 1,223]

I hope that apple wood was put to good use somewhere and not just tossed.

[Godsmack 361]

Did that program work Sean?

[///M5 2,833]

and now I want pulled pork

...sigh...

I was going to ask you and Sean. Last time I did pulled pork I put in 2 7 pounders in and had an amazing bark and it was hot all the way through. It was nice and low for ~ 26 hours, but to me, it didn't pull apart as well as I wanted/expected.

Any sugestions?

26 hours sounds too long for a butt, what temp did you do it at and what temp did you get it to?

Even for 14 pounds of butt total? I used the asumption about 1.8 hours per pound at ~200.

I kept it right around 200. I need to recalibrate my temp gauge I'm sure, but it read just above 200 and I would say it was a bit cooler. I didn't test the internal meat temp but it was not able to be hand shredded after resting 15 min out of the smoker under foil while trying to shred it.

I have never used an internal temp before. I know I should. I've been too lazy to do it though.

That's a lot of butt, and 200 isn't hot, so it could be just not enough time although I am having a hard time with that. My guess is one or the other. Knowing the temp of the meat really helps.

We went through 3 racks of ribs spare ribs both of the butts and a brisket in pretty much 2 days. I gave away one rack of ribs though, so it's a bit skewed for actual amount of meat used. I always do 2 7-10 pound butts when I do them. It makes it much more worth it.

It tasted fan tastic, but I just wanted a deeped smoke flavor, and a bit more tender.

<--usually makes a rack just for himself

[///M5 2,833]

And yes, I have a chain saw and will travel for wood

you just gave me an idea!

I think I might have a hook up on literall tons of apple wood. I usually use oak but what evs.

Hmm, I've never used oak. Amusingly I have a shit ton of it as I cut down an oak tree last year. Split and stacked to dry for the fire place though. I am a huge applewood nut. BY FAR my favorite, but obviously I haven't tried them all.

[///M5 2,833]

Did that program work Sean?

Not sure, I didn't have internet this weekend as the inlaws farm isn't exactly in urban America.

[///M5 2,833]

I'll find out Thursday though

[dem beats 1,223]

Oak gives off much more smokey flavor and seams to punch into the meat better. Apple smokes great but it seams to last a shorter time and have less intense flavor. I end up using almost 2 to 1 in volume of chips.

Maybe I'll have better luck with lump/chunks or logs.

I also soak my oak chips in whiskey/burbon and usually hard cider.

[dem beats 1,223]

now I want to smoke a couple butts for samiches all week, and then have a rack of ribs tonight.

I'll live though. I have a large pile of tastey scallops sittign at home ready for me to get them tastey tonight.

Any good recipies to try Sean?

[topgun 262]

Did that program work Sean?

Not sure, I didn't have internet this weekend as the inlaws farm isn't exactly in urban America.

Hell at home we got fiber optic lines to every house in town. It was an rural development grant to give people actual internet rather than 33.6k dial up

[dem beats 1,223]

I almost always make a rach for just myself too Sean.

Last time I did my baby backs they were so tender and the glaze I made so good it literally almost candied the meat. It was near caramelized honey and meat flavor the whole way through.

AMAZING! I like a bit more meat on the bone so I usually get the spare ribs and cut them up st luis style.

You mentioned you have gotten them with where the spare and baby back are not seperated. Where do you find that? I would love to try it and feel like fred flintstone.

[dem beats 1,223]

Did that program work Sean?

Not sure, I didn't have internet this weekend as the inlaws farm isn't exactly in urban America.

Hell at home we got fiber optic lines to every house in town. It was an rural development grant to give people actual internet rather than 33.6k dial up

NICE!

33.6 makes me want to cry. I remember back in my 14.4 days....

[dem beats 1,223]

Phone speed TOP

[topgun 262]

Did that program work Sean?

Not sure, I didn't have internet this weekend as the inlaws farm isn't exactly in urban America.

Hell at home we got fiber optic lines to every house in town. It was an rural development grant to give people actual internet rather than 33.6k dial up

NICE!

33.6 makes me want to cry. I remember back in my 14.4 days....

I never had to experience 14.4, my friends had 28.8 since their phone lines were so crappy.

[///M5 2,833]

now I want to smoke a couple butts for samiches all week, and then have a rack of ribs tonight.

I'll live though. I have a large pile of tastey scallops sittign at home ready for me to get them tastey tonight.

Any good recipies to try Sean?

How have you already had them?

I am a sucker for pan searing and making some sort of sauce, so I don't step out of that a whole lot but there are a ton of ways to sauce them.

[///M5 2,833]

Oak gives off much more smokey flavor and seams to punch into the meat better. Apple smokes great but it seams to last a shorter time and have less intense flavor. I end up using almost 2 to 1 in volume of chips.

Maybe I'll have better luck with lump/chunks or logs.

I also soak my oak chips in whiskey/burbon and usually hard cider.

I have Mesquite and Hickory for when I need penetration. Chunks will help, but if you are a deep smoke nut then a non-fruit wood will give you more bite. Having the meat really cold when it goes on helps too. Once it is above 90 deg or so it really doesn't absorb smoke and at that point you are just smoking to develop bark.

[///M5 2,833]

I almost always make a rach for just myself too Sean.

Last time I did my baby backs they were so tender and the glaze I made so good it literally almost candied the meat. It was near caramelized honey and meat flavor the whole way through.

AMAZING! I like a bit more meat on the bone so I usually get the spare ribs and cut them up st luis style.

You mentioned you have gotten them with where the spare and baby back are not seperated. Where do you find that? I would love to try it and feel like fred flintstone.

Only seen that when I butcher my own pig. I could call a processor though and ask.

Peps Pork is right next to my inlaws and who I'd call. I currently buy their pork sausage as well as you can't get shit in the city that compares. That may change though as I am going up to the Goat Ropers Sausage tasting. Central MN is definitely where to find teh sausage around here.