OT: Whatcha Eatin?

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A Star is Burns

Formerly Azor Aho
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Dec 6, 2011
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Hmm, I don't drink, but I'm sure something else could be worked out. Last week I also made some nice banana muffins, and a chocolate cake with Nutella buttercream frosting from scratch.
 
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garnetpalmetto

Jerkministrator
Jul 12, 2004
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Durham, NC
Going to try something different and hopefully it turns out. Was wanting pulled pork for dinner tonight, but don't have the time this morning / today for the 12-13 hour smoke/slow cook on the smoker. Thought about doing it in a crockpot, but while I like cooking some meats in a crockpot (like raynman's picture above), it does give it a "crockpot" taste that I don't like with pork (can't explain it, but it's always there). A friend of mine told me about a method he uses. He cuts the pork shoulder into 2-3 in chunks, adds rub, smokes them for about an hour, then tosses them into a pressure cooker for 45min-1 hour. Says he can't tell the difference so we'll see.

If it's a disaster, I may be sending my son out to a restaurant to buy some. :laugh:

My usual method is to put a rub on the shoulder, double wrap it in Saran Wrap, stick it in the fridge for at least 3 hours (or up to 3 days if I have the time), let it come up to room temp for an hour, soak some hickory chunks for about an hour, build a fire on my Weber (about 40 briquettes worth), put the wood chunks on the fire, stick the pork on the grill and let it go for about 3 hours (adding 8 briquettes or so every hour). Then I move it into a 325 degree oven for 2 hours, then let it rest in a brown paper bag for an hour. So total of six hours of cook time, 10 hours including time take in the rub.

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Boom Boom Apathy

I am the Professor. Deal with it!
Sep 6, 2006
48,174
97,102
My usual method is to put a rub on the shoulder, double wrap it in Saran Wrap, stick it in the fridge for at least 3 hours (or up to 3 days if I have the time), let it come up to room temp for an hour, soak some hickory chunks for about an hour, build a fire on my Weber (about 40 briquettes worth), put the wood chunks on the fire, stick the pork on the grill and let it go for about 3 hours (adding 8 briquettes or so every hour). Then I move it into a 325 degree oven for 2 hours, then let it rest in a brown paper bag for an hour. So total of six hours of cook time, 10 hours including time take in the rub.

Yeah, when I do mine on the Big Green Egg, I usually put the rub on the day before, then also let it come to room temp, and use soaked hickory as well. I get the BGE to about 230 and then just let it go and I've found it takes anywhere from 10-14 hours, depending on the meat. I usually wrap it in tin foil, put it in a cooler and cover it with towels for an hour or so. I have left it up to 3 hours in the cooler when it finished before I expected it too and it was just as good. Nice thing about the Big Green Egg is you never have to add any more charcoal or wood once you have it set up.

I just didn't have the time to do that this time so this 2 hour method worked great.
 
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