"ddlbug" > wrote in message
m...
> I just started my first pork shoulder! Want to try pulled pork. I
> have a hickory fire regulated at about 225 in my Oklahoma Joes offset
> smoker. I have had it for about 10 years and done some great pork
> roast, ribs and brisket, but this is my first try at pulled pork. Any
> suggestions are welcome! What is the best way to pull the pork?
> Forks or gloves?
>
> I'll be putting on a brisket tomorrow morning! Gang is coming over
> for the OU - Texas game!

Forks work fine. When the pork hits 165 it'll stall out and stay there a
while. wait 'til it hits 190 to take it off. I pulled one off at 180 last
week(hungry guests) and it still pulled, but not as easily as at 190...and I
didn't think it tasted quite as good. It was good, but they are usually very
good.

I just started my first pork shoulder! Want to try pulled pork. I
have a hickory fire regulated at about 225 in my Oklahoma Joes offset
smoker. I have had it for about 10 years and done some great pork
roast, ribs and brisket, but this is my first try at pulled pork. Any
suggestions are welcome! What is the best way to pull the pork?
Forks or gloves?

I'll be putting on a brisket tomorrow morning! Gang is coming over
for the OU - Texas game!

ddlbug wrote:

> I just started my first pork shoulder! Want to try pulled pork. I
> have a hickory fire regulated at about 225 in my Oklahoma Joes offset
> smoker. I have had it for about 10 years and done some great pork
> roast, ribs and brisket, but this is my first try at pulled pork. Any
> suggestions are welcome! What is the best way to pull the pork?
> Forks or gloves?
>
> I'll be putting on a brisket tomorrow morning! Gang is coming over
> for the OU - Texas game!

The brisket needs to go on tonight if you want it tomorrow. It is not
uncommon for brisket to cook for 16 hours.
Can't say I know the 'best way' to pull pork. Either will work fine.

Happy Q'en,
BBQ

"Jack-Curry" <Jack-Curry > wrote in message
...
> Jack Schidt® wrote:
>
> Buncha stuff snipped:
>
> > I can cook a brisket over a can of sterno in 2 hours and have enough
> > to feed my town of 4,000.
> >
> > Jack
>
> You get the nice wood flavor from the match you use to light the sterno,
> right?
> Jack Curry
>
>
And a nice bark
Jack(Three jacks that beat a full house)

Brisket flats are done here to 185 in 9 hours every time .......on WSM at
230 to 260 at the grate !!
Brisket put on at room temp !


"bbq" > wrote in message
news:r2Jhb.536783$cF.208060@rwcrnsc53...
>
>
> ddlbug wrote:
>
> > I just started my first pork shoulder! Want to try pulled pork. I
> > have a hickory fire regulated at about 225 in my Oklahoma Joes offset
> > smoker. I have had it for about 10 years and done some great pork
> > roast, ribs and brisket, but this is my first try at pulled pork. Any
> > suggestions are welcome! What is the best way to pull the pork?
> > Forks or gloves?
> >
> > I'll be putting on a brisket tomorrow morning! Gang is coming over
> > for the OU - Texas game!
>
> The brisket needs to go on tonight if you want it tomorrow. It is not
> uncommon for brisket to cook for 16 hours.
> Can't say I know the 'best way' to pull pork. Either will work fine.
>
> Happy Q'en,
> BBQ
>

On 10 Oct 2003 18:20:00 -0700, (ddlbug) wrote:

>I just started my first pork shoulder! Want to try pulled pork. I
>have a hickory fire regulated at about 225 in my Oklahoma Joes offset
>smoker. I have had it for about 10 years and done some great pork
>roast, ribs and brisket, but this is my first try at pulled pork. Any
>suggestions are welcome! What is the best way to pull the pork?
>Forks or gloves?

I use the Old Smokey electric smoker, which I got rebuilt for $40 at
the factory here in Houston. It is a sealed unit so you do not need
much flavor wood. I use specialty wood chips from Chigger Creek

http://www.chiggercreekproducts.com/

If you buy a box of 12 bags you get a good price and you can ask for
different kinds in the box. I use pecan and oak for pull pork.

I have a Polder internal thermometer so I can monitor the temperature
of the meat as it cooks. The temperature of the smoker is around 200F.
A five pound shoulder takes about 5 hours to get to 195F, which is the
temperature necessary to pull pork easily.

We put the cook meat in Al foil to cool down and then pull it apart
with our bare hands. First pull the large muscles out and strip the
fat off with your hands. Then put the meat in a large bowl and start
tearing it apart. It helps to cut the meat into smaller pieces so the
strings are not too long. It's hard to make a sandwich with strands
that are larger than the bun.

I used to put North Carolina BBQ sauce on the meat but of late I have
left it off. The BBQ Bible has an authentic recipe for it.

>I'll be putting on a brisket tomorrow morning! Gang is coming over
>for the OU - Texas game!

I separate the point cut from the flat cut and use the flat cut for
homemade corned beef. After a 24 hour rub I smoke the point cut in
the same smoker as above. The sealed unit keeps the meat very moist,
which is the difficult part about cooking brisket. Unsealed cookers
let the moisture escape and that forces cooks to have to resort to Al
foil, which lessens the amount of smoke the meat can absorb. I use
hickory sawdust and oak for the smoke flavorings. Most people like
mesquite but I don't care for it - it is too pungent in the high
concentrations present in the sealed electric smoker. I cook it to an
internal temperature of around 185 to make certain it has rendered
most of the interstitial fat off. It comes out relatively fat free
considering that it is heavily fatted before cooking.

On Sat, 11 Oct 2003 01:29:59 GMT, bbq > wrote:

>The brisket needs to go on tonight if you want it tomorrow. It is not
>uncommon for brisket to cook for 16 hours.

I can cook a brisket point in about 5 hours in my Old Smokey sealed
electric smoker (I use the brisket flat for homemade corned beef). I
hold the smoker temperature around 150-200F and cook the meat to 185
internal (measured with a Polder thermometer). I cook it that much to
render the internal fat off. I then slice it for BBQ sandwiches on
extra large buns. I put Kraft BBQ sauce (which I can get as low as 25
cents per bottle on sale), sliced dill pickles and sliced onions on
the sandwich. I get so much meat from one brisket point that I have
to freeze the extra sandwiches. I just had one for lunch that had been
in the freezer for a month and it was delicious.

I bought about 10 large briskets for 59 cents per pound on sale and
froze them in the deep freeze. I cook one about every month, so I have
enough meat in the freezer to last nearly a year. It takes about a
month to work thru all that meat. Last time we made 16 sandwiches from
one brisket point. The reason for the high yield is that the meat does
not dry out in the sealed smoker. Only the excess fat is rendered out.

The beer can chicken comes out of that smoker the best I have ever
tasted BBQ chicken in my 40 years of BBQ cooking. About the only thing
I do not cook with the electric smoker is ribs and hamburgers. The
ribs get too wet from it - I like them a bit drier in texture. The
smoker is more like a roasting pan, which implies large roasts and
chicken, not ribs and hamburgers.

On Sat, 11 Oct 2003 16:56:00 GMT, (Bob) wrote:

>I have a Polder internal thermometer so I can monitor the temperature
>of the meat as it cooks. The temperature of the smoker is around 200F.
>A five pound shoulder takes about 5 hours to get to 195F, which is the
>temperature necessary to pull pork easily.

You sure about the temp of the smoker? Sounds like it might be higher
than that. I regularly do overnight cooks of pork butts and picnics at
that temp, and after 5 hours they're just getting started. Also, you
mention pulling the fat off of the large chunks of meat. There's very
little remaining fat on my pork, but the meat is still moist and
juicy.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Who put these fingerprints on my imagination?"

"Bob" > wrote in message
...
> On Sat, 11 Oct 2003 01:29:59 GMT, bbq > wrote:
>
> >The brisket needs to go on tonight if you want it tomorrow. It is not
> >uncommon for brisket to cook for 16 hours.
>
> I can cook a brisket point in about 5 hours in my Old Smokey sealed
> electric smoker (I use the brisket flat for homemade corned beef). I
> hold the smoker temperature around 150-200F and cook the meat to 185
> internal (measured with a Polder thermometer). I cook it that much to
> render the internal fat off. I then slice it for BBQ sandwiches on
> extra large buns. I put Kraft BBQ sauce (which I can get as low as 25
> cents per bottle on sale), sliced dill pickles and sliced onions on
> the sandwich. I get so much meat from one brisket point that I have
> to freeze the extra sandwiches. I just had one for lunch that had been
> in the freezer for a month and it was delicious.
>
> I bought about 10 large briskets for 59 cents per pound on sale and
> froze them in the deep freeze. I cook one about every month, so I have
> enough meat in the freezer to last nearly a year. It takes about a
> month to work thru all that meat. Last time we made 16 sandwiches from
> one brisket point. The reason for the high yield is that the meat does
> not dry out in the sealed smoker. Only the excess fat is rendered out.
>
> The beer can chicken comes out of that smoker the best I have ever
> tasted BBQ chicken in my 40 years of BBQ cooking. About the only thing
> I do not cook with the electric smoker is ribs and hamburgers. The
> ribs get too wet from it - I like them a bit drier in texture. The
> smoker is more like a roasting pan, which implies large roasts and
> chicken, not ribs and hamburgers.
>

I can cook a brisket over a can of sterno in 2 hours and have enough to feed
my town of 4,000.

Jack

Jack Schidt® wrote:

Buncha stuff snipped:

> I can cook a brisket over a can of sterno in 2 hours and have enough
> to feed my town of 4,000.
>
> Jack

You get the nice wood flavor from the match you use to light the sterno,
right?
Jack Curry

In article >, "Jack Sloan"
> wrote:

> "Jack-Curry" <Jack-Curry > wrote in message
> ...
> > Jack Schidt® wrote:
> >
> > Buncha stuff snipped:
> >
> > > I can cook a brisket over a can of sterno in 2 hours and have enough
> > > to feed my town of 4,000.
> > >
> > > Jack
> >
> > You get the nice wood flavor from the match you use to light the sterno,
> > right?
> > Jack Curry
> >
> >
> And a nice bark
> Jack(Three jacks that beat a full house)

And 3,999 people running screaming from a plate full of proffered meat
I tried dipping a brisket in a tar kettle once-cooked it in 10
seconds-same results

monroe(maybe dip it in K1 and light it?)

In alt.food.barbecue, ddlbug > wrote:
> Any
> suggestions are welcome!

Cook it until the bone will twist out.

--
....I'm an air-conditioned gypsy...

- The Who

In alt.food.barbecue, "Jack Schidt?" > wrote:

> I can cook a brisket over a can of sterno in 2 hours and have enough to feed
> my town of 4,000.

Sterno, eh? I just use a pack of matches. Takes a few minutes. I once
fed an aircraft carrier group and had so many leftovers, the walk-in was
full. We fed the rest to the sharks.


--
....I'm an air-conditioned gypsy...

- The Who

Jack Schidt® wrote:
> I can cook a brisket over a can of sterno in 2 hours and have enough
> to feed my town of 4,000.

You didn't mention the 12,000 you fed fish sammiches to. <g>

--
-frohe
Life is too short to be in a hurry

"ddlbug" > wrote in message
m...
> I just started my first pork shoulder! Want to try pulled pork. I
> have a hickory fire regulated at about 225 in my Oklahoma Joes offset
> smoker. I have had it for about 10 years and done some great pork
> roast, ribs and brisket, but this is my first try at pulled pork. Any
> suggestions are welcome! What is the best way to pull the pork?
> Forks or gloves?
>
> I'll be putting on a brisket tomorrow morning! Gang is coming over
> for the OU - Texas game!

65-13, WooHoo!

Oh, and the brisket and pork butt came out fine.

johnny in huntsville