Smoked pulled pork experiment

I didn’t know if that would get it done.

Ive gotten good carnitas from the IP, so I figured it wouldn’t hurt to throw it on the smoker and get some nice flavor in it first.

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I’m rubbing down my half pound bone-in Johnsonville brat just thinking about it.

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I’ve done that but not put it back in for a re heat and it came out good

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I didn’t have this problem when I did it. Wonder what the variable is.

Why not just smoke for 3-4 hrs (275-300-ish) and then wrap it and put it in the oven? Of course not ideal but should give a better result i’d imagine

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This

I would suggest a chop instead of pull. You will get a better mix of lean to fat throughout if you chop it up.

image

thirded

btu=btu=btu

This, get a chopping block and some sweet double hatchets.

Daniel Day Lewis Watch GIF by MIRAMAX

Claws are for bears.

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How’d it turn out?

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Came out good. Not as good as if I smoked it low and slow, but it had a nice bark and smoke flavor.

I pulled and chopped it then put some of the cooking liquid and vingar over it and crisped it in the broiler like carnitas and had it with brown rice and red beans.

Not a bad dinner!

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I love when the need to cut corners turns out to be something to add to the list.

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You need a digital thermometer. The meat has to be at least up to 190 internal temp before it will pull easily. I’ve gotten away with 180, but 190-205 is ideal.

I have this one and love it…

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I had success with sous vide finishing after pulling a brisket too soon.

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