the Sweet Smell of Burning Fur (plonq) wrote,
the Sweet Smell of Burning Fur
plonq

  • Location:
  • Mood:
  • Music:

Smokin'

Since we had not used the smoker yet this year, atara suggested that one of the things I could try while I was off work this week is do up a meal or two in the smoker. After tossing around some ideas, we settled on pulled pork.
I picked up a pork shoulder yesterday morning, and put it into a salt and molasses brine before I went to bed last night. I hauled the smoker out of the garage after Sarah left for work this morning and let it preheat to 210°. While that was warming up, I rescued the pork from the brine, patted it dry, and applied a rub to all surfaces. Finally I put it in the smoker and set the timer for 6 hours.
The timer was really a formality, since the goal was to get it to 150° internally for the next step in the cooking. Unfortunately, the smoker malfunctioned. For some reason it was not advancing the smoke pucks, so rather than the 2 hours of smoke I was hoping to give it, the pork only got about 40 minutes of smoke from me advancing the puck manually.

The manual advance button worked, so I know the mechanism is fine. Hopefully this was just a software glitch, but I'll give it a test run before I smoke anything else. It's not the end of the world - it would just mean that I could not leave it to smoke unattended since I would need to be around to advance the pucks. In any event, the 40 minutes proved to be enough smoke, giving it a light, rather than a heavier smoke signature.
Once the meat reached the temperature goal, I wrapped it up in foil and threw it in the oven at 300° until it hit 200° internally. I was a little concerned by that last once since you usually only cook pork to about 160°, but the recipe was specific on that point. I am guessing that the extra heat was to help break down connecting tissue and make the pork easier to shred.

I was worried that the pork would be dry after nearly 8 hours of cooking, but after I let it rest for an hour, I unwrapped it and used a pair of forks to shred it. It was far from dry. In fact it literally squirted juice when I first stabbed it with a fork.

We had it for dinner tonight, topped with broccoli slaw in artisan rolls. It was delicious, and definitely made it onto our list of things to do again.

I think that sometimes the best monuments are the ones from which the plaques that explain them have been removed.
Vilhjalmur Stefansson
Tags: pork
Subscribe
  • Post a new comment

    Error

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 0 comments