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Piedmont
 
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cc0112453 wrote:
> I'm in need of some expert help. I'm trying to get my pulled pork thing
> down for an upcoming birthday party. I figured, what could be easier? I
> can already do ribs, roasts and chicken. Should be a piece of cake. Wrong!
> I went to the store today and picked up a three pound, boneless, pork
> shoulder roast and a small sirloin tip roast just because it looked so damn
> good. I put some rub on the pair and let them sit in the frig overnight.
> About 11am I got them out, gave them another dose of rub and let them come
> up to room temp. Meanwhile I got the charcoal going. It was a little cool
> today but not bad. I had to put a blanket around the smoker to get it up to
> 125 where it stayed for about four hours and then began drop off slowly. It
> was getting close to dinner time, the meat was already up to 145 so I
> figured I'd finish it in the oven. Cranked up the gas range in the kitchen,
> put the meat in and brought the beef up to 160 before removing it. The pork
> was not showing any signs of coming apart so I left it in for another hour
> and brought it out when it hit 175. I tried to pull it but it was more like
> the beef in consistency. It didn't want to come apart. I even broke it
> into smaller chunks and put it back in for another half hour but it was
> still holding together. I finally gave up because everyone was getting
> hungry and served it as is. Turned out to be pretty tasty but no pulled
> pork sandwiches. Waaaah! Where did I go wrong?
>
> Thanks to all who gave me advice on cutting down on the amount of smoke. I
> probably used one fourth the amount of wood that I usually do for smoke.
> Still pretty tasty. My wife even said it was good. Looks like the divorce
> is off for a while any way.
>
> Doug
>
>
>


Hi Doug,

Simple, internal meat temperature not hot enough. Go with what Ed said,
and go and read the bbq faq!!!

--
Regards, Mike Willsey (Piedmont)

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