Doryman":i922g92n said:
Any tips on how to cook the pulled pork?
It's soooo easy...with the right stuff.
Now...this is the nerd way. That is, I read this stuff on the Internets, and for once, it was right on the mark. I don't claim to be a Byrdman by any means...perhaps he'll chip in with the voice of experience.
1. Buy a Cookshack - I got the
SM009, saved a few bucks getting it at the
Charcoal Store. It's deceptively big on the inside, even though it looks tiny on the outside...it will easily handle 20+ lbs. of meat.
2. Buy a remote thermometer. I picked up the
Maverick ET-73 from the Charcoal Store, but any model will do. Just need to be able to monitor the smoker and food temp without opening the door.
3. Line the smoker floor and wood box with foil, otherwise cleanup will be nasty. Poke a hole in the foil on the bottom for the drippin' drain/pan, and season the smoker per the included instructions.
4. Git yer pork butt. Costco has real nice boneless ones, in a cryo two-pack - usually about 6-7 lbs. a piece. I've read Sam's Club does as well. Seems like the pros like to get them "bone in" - I can't find them that way.
5. Rub liberally with your favorite dry rub, and toss both butts in the smoker at about 8:00 the night before you want to eat at 200F. Add a small amount of your favorite wood - it doesn't take much, as the Cookshack is sealed incredibly well. Stick the remote thermometer probe in the smallest one, and set the alarm to go off at 195F. Go to bed.
6. Wake up, and crank the smoker up to 225F. Sometime that day before dinner, they'll be done. Don't open the door on the smoker until the meat temp hits 195. Check the butt with the probe in it in several more places, and if it registers close to 195F everywhere, pull it out. Check the other butt - if it needs more time, leave the probe in it and close the smoker back up, waiting for the 195F alarm again.
7. If you want to eat ASAP, let the butt sit for 30 minutes, then pull it apart, mixing up the crusty outside bark with the moist innards. If meal time is a ways off, double wrap the cooked butt in foil, then paper towels, then newspaper, then stick them in a small cooler. They'll stay warm a looong time, and you can pull them apart when serving. The butts at Sequim had been in the cooler for 3-4 hours, and were plenty warm enough at dinner time - I've read they'll stay reasonably warm up to 6 hours.
Now...the leftovers. This is one of those "better the next day" kinda thangs. Assuming you like the sauce at the top of this thread, dump a little in with the leftover pork in a ziploc, and toss it in the fridge. When ready for your sammich, yank some out, microwave for a minute or so, and toss it on top of a toasted roll with your favorite BBQ sauce. 'Scuze me while I wipe the drool from my keyboard...
As an aside...I've been experimenting with the Cookshack for smoked salmon. I was using a Little Chief before, with decent results...but this thing blows it away. I'm still fine-tuning a few things, but I'll post a follow up on the fish later on.
