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Post by grillnut1 on Aug 19, 2009 20:23:23 GMT -5
Can anyone help with a pulled pork instructions for the smokenator?
My son and I would like to make some this weekend. We would also like to use a barbeque sauce instead of the traditional vinegar sauce, any ideas?
Thanks, John
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Post by bigsteve on Aug 19, 2009 22:22:58 GMT -5
Can anyone help with a pulled pork instructions for the smokenator? My son and I would like to make some this weekend. We would also like to use a barbeque sauce instead of the traditional vinegar sauce, any ideas? Thanks, John Instructions? Well, I run with the temperature at the GRATE between 225~240. I like Hickory for Pork. I rub with a commercial rub by McCormick's, the heavier you apply it, the better the bark. After about 2 hours, I start mopping once an hour with Cherry (or Apple) juice with some Rum in it. When the butt hits about 160*, I put it in an aluminum roasting pan with some of my mop, and cover it with foil. I let it go to 205* and then wrap it in foil, then towels, then I put it in a cooler for at least 1 hour. I like to fill the water pan with beer and Onions. I really don't know if any flavor is imparted onto the meat. But the smell of the pork, smoke, beer and Onions is out of this world,  so I do it anyway. But you have to keep a closer eye on the pan, alcohol boils lower than water, and cooks off fast. The onions will make a god-awful mess in the pan if you let all the beer cook away. BBQ sauce? I'm not a fan of vinegar either. We've used "Sonnys" sweet BBQ sauce right from the store, and liked it fine. These days, I saute some Onions in butter, add garlic, Worsty sauce, Cayenne, Sonnys, and some Catsup. Let it simmer for awhile and put it on the meat. There are more recipes for homemade BBQ sauce to be found on Google than you could imagine. |
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Post by grillnut1 on Aug 20, 2009 6:38:42 GMT -5
Thanks Bigsteve I appreciate the help. How many hours would you say for the whole thing and should the pork be on the top grate, also do I fill the smokenator with briqs then add 12 hot ones to the mix and when would I add more?
Thanks again,grillnut1
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Post by lytefly on Aug 20, 2009 8:40:37 GMT -5
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Post by bigsteve on Aug 20, 2009 17:13:36 GMT -5
Thanks Bigsteve I appreciate the help. How many hours would you say for the whole thing and should the pork be on the top grate, also do I fill the smokenator with briqs then add 12 hot ones to the mix and when would I add more? Thanks again,grillnut1 Most meat figure ROUGHLY 1 1/2 hours per pound, when smoking with a grate temp of 225~240. But each cut has different water, muscle and fat content, so they will all be a little different. Adding 12 good and hot briques to the unlits should start you out fine. I add a few coals (8-10) after about 3 hours. Then a few more if the meat is taking its' time to finish. |
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dmouck
Junior Member
Posts: 12
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Post by dmouck on Feb 21, 2011 16:50:58 GMT -5
Thank you lytefly for the very well-documented instructions! It helped a still relative newbie like myself. I did two pork shoulders for my daughter's first birthday party (she didn't get any, poor kid, but everyone else ate it up!) They were 5.5 and 4.5 lbs. I even used the sauce that you recommended, and everyone loved it! I should have made a bit more sauce though, as it wasn't quite enough. I also didn't add the tamarind paste but might next time to see how the flavor changes. Unfortunately for me, my digital thermometer started to give improper readings about 2/3 through the cooking process. How frustrating! Here was what the probe reported the temperature to be on the larger shoulder, and the second temperature is the reading at the dome. 9:40 35º 275º 10:40 65º 250º 11:40 107º 250º 12:15 118º 225º 1:02 107º 240º 1:40 109º 240º (added 35 coals) 2:45 140º 290º 3:45 152º 290º (added 20 coals) 4:40 147º 290º 5:40 152º 275º (pulled water pan, added 14 coals) 6:25 123º 325º 6:55 127º 310º (added 16 coals) 9:15 140º 290º As you can see, my temperature was fluctuating quite a bit, for really no reason that I'm aware of. On suspicion that the probe was not reading correctly, I took it out of the pork and put it water that was boiling and it only read 140!! GRRRRR. So who really knows what the temperature was when I pulled it, but it was done for sure (not that I was worried about it being undercooked). So I think my next purchase will have to be a Maverick ET-73 that you were using. Most reviews seem good apart from possible range issues. But I think I'm fed up with trying to read the temperature from the dome! I'm also very happy to accept any suggestions or criticisms from the veteran smokers out there! This has been I think my 4th or 5th time using the Smokenator, so I'm always looking on how to improve my technique! Thanks again! |
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Post by flbuckeye on Apr 3, 2013 16:42:44 GMT -5
That KC BBQ sauce recipe from amazing ribs is excellent. I use that on my ribs. I used the PartyQ the last butt I did and it turned our great. The grate temp was set at 225 and I started at 10 PM. Put a loaf pan with water to the top plus the normal water pan. Put as many coals in the Smokenator as I could possibly fit. Used apple wood, 2 nice chunks weighing around 4 ozs. Went to bed a awoke around 4 AM to check on it. The temp was down a bit as the coals didn't have the ash knocked off of them. Reloaded the coals, topped off the water pans and continued for a total of 17 hours. Bone pulled right out nd used the bear paws to pull. Nice bark, nice smoke ring, great flavor.
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so I do it anyway. But you have to keep a closer eye on the pan, alcohol boils lower than water, and cooks off fast. The onions will make a god-awful mess in the pan if you let all the beer cook away.