Post by Gus65 on Jan 28, 2014 16:43:37 GMT 10
Had a second go at a pulled pork over the weekend and it wasn't too bad a result although it didn't go as planned.
Couldn't get a bone in shoulder so I opted for a Pork Scotch Fillet, rubbed it with Magic Dust that I found the recipe for on the internet.
•1/2 cup paprika
•1/4 cup kosher salt, finely ground
•1/4 cup sugar
•2 tablespoons mustard powder
•1/4 cup chili powder
•1/4 cup ground cumin
•2 tablespoons ground black pepper
•1/4 cup granulated garlic
•2 tablespoons cayenne
Injected with a stock, apple juice chilli and cayenne mix two hours before going into the Pro Q and in at 11.00pm.
Got woken up at 4.00 am so I checked it and the internal temp was about 160 so I went back to be happy. Hood temp sat at 220F from about 1/2 an hour in after it settled and was still the at 4 so I topped up the charcoal.
Woke at 6.30 and the internal temp was at 190F by 9.30 am it was at 200F but I wasn't expecting it to get there until about lunchtime.
Bark looked pretty good and I tested it with the probe in a few different spots to be sure it was done and they alll came up the same.
Foiled, wrapped in towels and into the esky for three and a half hours then pulled.
Tasted good, but the question is why only 91/2 hours for a bigger pork than last time? Temp in the smoker was the same, although it was a bit windy overnight. Water level in the bowl was the same. Charcoal was the same brand.
Only difference was the cut of meat.
Couldn't get a bone in shoulder so I opted for a Pork Scotch Fillet, rubbed it with Magic Dust that I found the recipe for on the internet.
•1/2 cup paprika
•1/4 cup kosher salt, finely ground
•1/4 cup sugar
•2 tablespoons mustard powder
•1/4 cup chili powder
•1/4 cup ground cumin
•2 tablespoons ground black pepper
•1/4 cup granulated garlic
•2 tablespoons cayenne
Injected with a stock, apple juice chilli and cayenne mix two hours before going into the Pro Q and in at 11.00pm.
Got woken up at 4.00 am so I checked it and the internal temp was about 160 so I went back to be happy. Hood temp sat at 220F from about 1/2 an hour in after it settled and was still the at 4 so I topped up the charcoal.
Woke at 6.30 and the internal temp was at 190F by 9.30 am it was at 200F but I wasn't expecting it to get there until about lunchtime.
Bark looked pretty good and I tested it with the probe in a few different spots to be sure it was done and they alll came up the same.
Foiled, wrapped in towels and into the esky for three and a half hours then pulled.
Tasted good, but the question is why only 91/2 hours for a bigger pork than last time? Temp in the smoker was the same, although it was a bit windy overnight. Water level in the bowl was the same. Charcoal was the same brand.
Only difference was the cut of meat.
