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STARTER RECIPES FOR PULLED PORK

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smitty250

  • Karma: 7
I will get my smoker up to temp then rub down my meat and throw it on. I don't really wait for it to come to room temp. By the time I take it out of the fridge, rub it down and throw it on it has come up a few degrees but not too much.
#16 - March 05, 2010, 10:47:10 am
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markh792

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Bump... to bring this thread back alive. I would like to see if anyone answers Spicy Mikes question.
#17 - July 31, 2011, 11:10:05 pm
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azkitch

  • Karma: 9
Just read this thread for the first time tonight and I was surprised to read Tbonejc say that he throws his meat in cold. The "colder the better" to allow a better smoke ring. I've always brought mine to room temp for about an hour before throwing it in but I think I'm gonna try this next time as it make sense since meat only accepts smoke up to a certain degree. Probably wouldn't reccomend it for ribs since they could be too smokey going in cold. I'm curious though, how many of you throw your meat in cold without bringing it up to ambient temp? Any meat or just butt?
Meat will continue to absorb flavors of smoke from start to finish, as long as it's in contact with smoke. The smoke ring, which is a chemical reaction near the surface of the meat, forms up to meat temps of about 140 degrees; ergo if the meat goes in colder, the time to reach 140 is longer, and the smoke ring forms for a longer period. Theoretically.
And just because the meat will take more smoke flavor, that may not necessarily be a good thing! Who among you has not yet tasted oversmoked meat? That is where skills come in...When to stop or reduce amount of smoke production.
#18 - August 01, 2011, 07:38:19 am
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Trailhound

  • Karma: 1
I always put my butts & briskets in as cold as they can be 34* or so.
Now on ribs I do the Johnny Triggs thing where I rub the back side and let set for 30 mins, then turn them over and rub the front side and let set for 30 mins before putting them in the cooker.
So over that hour or so they can come up in temp a good amount.

Chicken I take right out of the brine rise rub and put in the cooker.

My 2 cents

Trailhound
#19 - August 01, 2011, 08:04:09 am
Don't over think your common sense
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Spicy Mike

  • Karma: 0
Been away from the site over the summer. I put the butts in cold now and I think it does get a better ring. Over smoking a butt doesn't really happen as easily as ribs. I figure the mass of meat is much better than ribs and can hide the margin of error better.

I've had/cooked oversmoked ribs and chicken and chalk it up to inexperience. Knock on wood, haven't tasted it for a long time.
#20 - August 30, 2011, 04:00:01 pm
Salad!?! Salad ain't food, it's what we FEED food!

Bob Smith

  • Karma: 5
I like to get both pork and brisket as cold as possible. I found the colder it is thee thicker the smoke ring, gotta love the smoke ring.
#21 - August 31, 2011, 09:19:31 pm
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PAT YOUNG

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On the pit cold!
#22 - September 01, 2011, 04:55:19 am

Gizzy's Smokin Crew

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Cold works for me as well
#23 - September 01, 2011, 02:30:01 pm
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skou

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Meat will continue to absorb flavors of smoke from start to finish, as long as it's in contact with smoke. The smoke ring, which is a chemical reaction near the surface of the meat, forms up to meat temps of about 140 degrees; ergo if the meat goes in colder, the time to reach 140 is longer, and the smoke ring forms for a longer period. Theoretically.
And just because the meat will take more smoke flavor, that may not necessarily be a good thing! Who among you has not yet tasted oversmoked meat? That is where skills come in...When to stop or reduce amount of smoke production.

Dave's got it right here!

Contrary to posts I've read on this site, meat WILL take in smoke FLAVOR, as long as it sees smoke.  BUT, the smoke RING stops at about 140 degrees F.

Therefore, to produce a deep ring, put the meat on cold, and keep the pit temps at the low range.  (225 F or so.)

Also, it only figures, the more glop you have on the surface that stops the smoke from penetrating, the smaller the ring will be.

Dang, now I want to do some butt this weekend, instead of the meatloaf I was planning.

steve
#24 - November 05, 2011, 05:19:15 am
Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker.  I've also got a Weber Performer, also from Sterling.  My brothers think I'm CRAZY.  (Strangely, they're right.)

Bob Smith

  • Karma: 5
You canalways smoke a pork meat loaf. That way you can have the best of th worlds.  :D we did one a few weeks ago and it was great!
#25 - November 05, 2011, 07:33:00 am
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