"Yep, they're pretty good. Also great to have a set for serving salad."
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Ira Cohen commented on Andrew Wright's blog post help with pulled pork"I smoked 2. 7.5lb pork shoulders in 6 1/2 hours. I took them off the smoker and wrapped them in foil for around an hour while I finished cooking side dishes and showered. WHen I unwrapped them, I was able to pull the bone right out, and it shredded…"
Bill Anderson commented on Andrew Wright's blog post help with pulled pork"Andrew:
Instead of wrapping in foil, use a foil pan... buy a rack with about 1" feet that will fit in a full size foil pan. Put your rack in the pan and add enough apple juice to cover the bottom (about 1/2"). Insert your temperature…"
John E. Button commented on Andrew Wright's blog post help with pulled pork"Andrew, I just cooked a 7lb pork shoulder (Butt) this weekend I smoked it for a total of 10 hrs. I put seasoning on lightly, then Smoke-cooked it for the first 2 hrs. at 250ish, then I rinsed it off with hot water and continued for an additional 3…"
Greg Rempe commented on Andrew Wright's blog post help with pulled pork"Andrew, That time is just a guide...make sure you have a thermometer to check the internal temp as that is how you want to measure your finish. Typically you want to allot about 2hrs or so per pound when cooking a butt...and I usually try to keep my…"
Andrew Wright posted a blog posthelp with pulled pork
I am cooking with a masterbuilt electric smoker and the book says 5 hours on 225 then wrap in foil for another 2 hours. Do I need to use the foil or forget it? It tastes ok but the foil is full of oil and makes a mess. I drain the oil out when Im done and let it set for an hour or so before I pull it. Just looking for any pointers. Thanks
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- Rate your grilling experience?
- Intermediate
- How long have you been grilling?
- 9 years
- What is your favorite thing to grill?
- ribs
Andrew Wright's Blog
help with pulled pork
Posted on September 6, 2009 at 7:19pm 5 Comments 0 Likes
I am cooking with a masterbuilt electric smoker and the book says 5 hours on 225 then wrap in foil for another 2 hours. Do I need to use the foil or forget it? It tastes ok but the foil is full of oil and makes a mess. I drain the oil out when Im done and let it set for an hour or so before I pull it. Just looking for any pointers. Thanks
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