ridgerunner
Quarter-Dollar
Number of posts : 754
Age : 65
Location : Fairbury, IL
Registration date : 2008-10-07
 |  Subject: Restaurant quality pulled pork  Sun Sep 19, 2010 1:52 pm | |
| Yesterday I cooked an 8 pound pork shoulder and it was the best I've ever done. I smoked it in the barrel at about 250° - 300° until the internal temperature hit 170°. That took about 8 hours. I wrapped it in foil and bumped the temp up to 350° until the internal temperature hit 190°. That took about another 1 1/2 hours. When I took it off the smoker I put it in a small cooler for about an hour while I got the rest of supper going. I used my pvc insulated gloves to pull the pork with, and it pulled great. This was the first one I did that I wrapped in foil and put in a cooler to rest. It works! Here's the rub I used 1/2 cup brown sugar, 3 TBS paprika, 2 TBS pepper, 1 TBS garlic powder, 2 TBS chili powder, 1 TBS salt. I actually halved the pepper and chili powder but it worked great! Sorry no pics, I was too busy eating to snap photos. | |
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saltfisher1
Half-Dollar
Number of posts : 8362
Age : 52
Location : Alabama/Florida Gulf coast
Registration date : 2008-02-05
| | Subject: Re: Restaurant quality pulled pork Mon Sep 20, 2010 9:25 am | |
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North Star
Site owner
Number of posts : 12875
Age : 60
Location : Minnesota
Registration date : 2007-12-05
| | Subject: Re: Restaurant quality pulled pork Mon Sep 20, 2010 11:10 pm | |
| That does sounds awesome, wonder if it would work with venison. | |
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bluegill
Asst Admin
Number of posts : 6146
Age : 56
Location : Northwest Ohio
Registration date : 2007-12-08
| | Subject: Re: Restaurant quality pulled pork Tue Sep 21, 2010 7:55 am | |
| Sounds awesome, Ridge! I don't see why the rub wouldn't work with any kind of meat, Mike. | |
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| | Subject: Re: Restaurant quality pulled pork | |
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