Scooter wrote:
Several years ago, Cook's Illustrated had a pulled pork recipe/cooking
method. I tried it, loved it, stuck with it... but over the years, I've
gotten a little lazy on a couple of steps and started completely
blowing off others. Now that I look back at the method, I'm wondering
which really add value and which are optional (if not silly). Figured
you guys were the best place to go for opinions.

Good Q isn't exactly rocket science:

- Get a hunk of pork.
(shoulder, butt, picnic, etc. prefer bone-in)
- Rub it.
(all sorts of different rubs are used. I brush with a little oil before rubbing)
(experiment with rubs. be creative)
- Let the meat warm up a little so it's not refrigerator-cold when it goes into the cooker.
(sit out an hour or so is what I do)
- Put it in a cooker and maintain 250-275F until done
(cooker is best fired with hardwood lump charcoal and/or burned-down hardwood logs)
(don't want billowing smoke coming out the cooker, blue wisp is better
(temperature might drop below 250 and might get over 275. Don't panic.)
(the meat is done when it's fork tender, usually around 190-195F internal)
- Let the hunk of meat rest a bit
(wrap it or cover it to keep it warm)
- Shred it, usually with a couple of forks.
(mix in the 'bark', the crust, as desired, or just save it for yourself)

Those are the basics. The BBQ FAQ contains a vast wealth of knowledge:

http://www.eaglequest.com/~bbq/

Enjoy!
Dana

On 18 Sep 2006 13:14:54 -0700, "JohnO" wrote:


Scooter wrote:
Another question (and thanks for the responses so far!)...

The cheap smoker sounds like the way to go, at least initially.
Understanding that cheap is cheap, is there anything I need to know
before I buy? Any features that are absolute requirements? Any brands
that aren't worth buying at all?


If you can afford a Weber Smokey Mountain, go for it.

The cheap ones can do a fine job, but you have to modify them a bit to
optimize airflow, in order to keep the fire hot. Things like drill
holes and add a grate to get the coals off the bottom. Adding a
thermometer is another $10 mod. Now you're up to $50, where the
above-mentioned WSM costs about $175 and is ready to go when you get
it.

-John O

I know it's not a Smoker, but I saw this Vermont Castings gasser in HD
today. Three hunnert bucks! At least a$1400 unit - why was it so
cheap? Because it's the end of the Season [for some], and the front
cupboard doors - one was dinged! A quick trip to the local Body Shop
and they are like new for something like 50 bucks. I didn't buy it,
but I should have . . .

Harry

On 18 Sep 2006 11:36:24 -0700, "Scooter"
wrote:


Chef Juke wrote:
You would be amazed at how much a difference a few degreees of internal temperature make with a boston butt. The difference between 185 and 194 is tremendous.

I have been shooting for 185. Are you saying 194 is better? If so, how
about 195? :-)

Thanks,

Scooter


Scooter.

Yes. As other say, "done is done" but if you want to measure, 193 is
what I call "The Magic Number". When you are smoking a butt, at 185
maybe only some of the edges of the meat get to that signature texture
of pulled pork...the rest is 'slicable'. But you get the center of
that puppy to 193.....that is when the meat is gonna fall apart. I
give it to 194 just to make sure....the butt can take it. it is a
very forgiving cut. As long as you are cooking it slow (and Big Jim
will argue that you don't have to cook it as low as many others...and
his 'Cue is as good as it gets so I won't argue with him here) it will
still be great a few degrees hotter than that...but don't overdo it.

And when it's done...To hell with ribs...with brisket....with just
about anything else....you get a pork butt cooked until it is falling
apart and you aren't gonna eat much better.

Damn....now I'm hungry...


-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

On Mon, 18 Sep 2006 19:12:27 -0700, "Dana H. Myers"
wrote:

Scooter wrote:
Several years ago, Cook's Illustrated had a pulled pork recipe/cooking
method. I tried it, loved it, stuck with it... but over the years, I've
gotten a little lazy on a couple of steps and started completely
blowing off others. Now that I look back at the method, I'm wondering
which really add value and which are optional (if not silly). Figured
you guys were the best place to go for opinions.

Good Q isn't exactly rocket science:

- Get a hunk of pork.

........
Those are the basics. The BBQ FAQ contains a vast wealth of knowledge:

You forgot to mention the beer drinking part . . . .

Harry

Harry Demidavicius wrote:

You forgot to mention the beer drinking part . . . .

Harry

Some things even *I* can figure out. :-)

Scooter

Harry Demidavicius wrote:

You forgot to mention the beer drinking part . . . .

You are correct, I did. My apologies. Sounds like Scooter is on
top of that, though.

;-)

On Mon, 18 Sep 2006 20:01:36 +0000 (UTC),
wrote:

Cook it until it is done. If you can pull the bone out with your bare
hand, it is done. If not, let it cook longer.

I tend to grab the bone with tongs or pliers--but only to prevent
burns to me pinkies!

-denny-
--
Never look for a worm in the apple of your eye.
--Langston Hughes

On 18 Sep 2006 13:09:20 -0700, "Scooter"
wrote:

Another question (and thanks for the responses so far!)...

The cheap smoker sounds like the way to go, at least initially.
Understanding that cheap is cheap, is there anything I need to know
before I buy? Any features that are absolute requirements? Any brands
that aren't worth buying at all?

I dunno--my first smoker, several years ago, was a Cook'n Cajun from
Costco. I don't know if they're still made or not. It was pretty
much a standard bullet smoker: charcoal pan, water pan, two grates,
door in the side for adding wood chunks during the cook, dome lid with
a semi-thermometer in. I say 'semi' cos IIRC it didn't show temps,
just 'cold' 'warm' 'ideal' and 'hot'--or some suchlike. I still have
the cookbook that came with it, and value it highly.

I had no instruction nor resource except the instructions and cookbook
and turned out some damn good food. Best turkey I've ever cooked, the
first fall I had it. I unfortunately left that smoker behind when I
sold the house (didn't think I'd want/need it in a rental, esp. an
apartment. fool.) so didn't have one until last year when I bought my
current pit from Lowe's. MasterBuilt 7-in-1 (only get to seven if you
use the burner to deep-fry a turkey or chicken) gas-fired bullet. I
like it--but I'm kinda lazy and not really into tending a fire.

Comment on water pans (all bullets have 'em, afaik)--some say you
definitely should use them with water or a mix of water and juice or
wine or such, and I've had good results doing that. BUT. I've also
had good results, and much steadier temps with less fuel usage since I
started using sand (washed playground sand, available by the bag at HD
and such) covered by foil. The water or sand basically acts similarly
to a flywheel in that--once temp is reached--it helps the temperature
stay fairly constant. My pit was quite susceptible to wind and
rain--was a bugger keeping the temp where I wanted it, and all I was
trying for was around 235 or so. I doubt that'll be a problem now,
with the sand--I've been having to turn the burner down a fair bit
once I reach the temp I want.

I echo what at least one other has said he the easiest, and most
common mistake with Q is pulling the meat off too early. You can
kinda get away with that when doing ribs--though they'll be too chewy,
imo--but with a butt/picnic or brisket, you won't be happy with the
result if you don't go long enough. Granted, the pork will be good
sliced--but it won't pull worth a hoot. Brisket if not cooked long
enough will give your jaw muscles a major workout.

Given what the ECB costs, I'd say go with one of those--HD, Lowe's, or
WalMart has them, or the equivalent, for 40 to 50 bucks. You'll get a
fair bit of use, and good practice--and good eatin'!!!--and later can
decide if you want to go with the WSM or a side-firebox (offset) type.
Or, ftm, you might decide you want a ceramic like the Big Green Egg or
Kamado or one of the others. Recommendation: if you consider a
ceramic, do some research. There's been a lot of discussion about the
merits/demerits of Kamado Corp. I have no dog in the fight, so will
make no comment.
(I'm leaning toward something in the offset family, maybe even a
Traeger--but whatever way I go, it'll be at least another year or two,
and as I'm single I mostly cook for no more than two people.)

-denny-
--
Never look for a worm in the apple of your eye.
--Langston Hughes

"Chef Juke" wrote in message
...
On Mon, 18 Sep 2006 16:47:33 +0000 (UTC), Barry Bean
snippage

-Chef Juke
"EVERYbody Eats When They Come To MY House!"

Just wondering if you made the burning man this year...

On Sat, 30 Sep 2006 10:47:54 -0500, "Missing Texas"
wrote:

Just wondering if you made the burning man this year...

gawd--after his trip home LAST year???

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

On Sat, 30 Sep 2006 15:19:08 -0700, Denny Wheeler
wrote:

On Sat, 30 Sep 2006 10:47:54 -0500, "Missing Texas"
wrote:

Just wondering if you made the burning man this year...

gawd--after his trip home LAST year???

-denny-

Oh, Yes - he had a spot of bother, as I recall . . . .

Harry

On Sat, 30 Sep 2006 22:38:22 GMT, Harry Demidavicius
wrote:

On Sat, 30 Sep 2006 15:19:08 -0700, Denny Wheeler
wrote:

On Sat, 30 Sep 2006 10:47:54 -0500, "Missing Texas"
wrote:

Just wondering if you made the burning man this year...

gawd--after his trip home LAST year???

-denny-

Oh, Yes - he had a spot of bother, as I recall . . . .

Harry


Yes, I went this year. Took my younger daughter and we both had a
great time.

And no car engine explosions this time.

pics:

http://www.chefjuke.com/burnman/2006

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com