Oak Smoked Pulled Pork

[Gulf]

Re: Oak Smoked Pulled Pork

Looks very tasty, you might also want to try and smoke pork tenderloins, cut them into steaks about 1.5 - 2 inches thick and give them a rub - then smoke them on an elevated rack or screen, also very tasty.

The split ribs I made a few weeks ago also turned out nice.

Chip

That looks like a Super Bowl Sunday offering if I ever saw one

[mrchipster]

Re: Oak Smoked Pulled Pork

Great idea with the split ribs - they are small enough so that you don"t have to have a full rack that might take up a lot of room.

I stand them in an upside down turkey roaster rack (shown in previous photo) so they are separated and get a good smoke. The rack is placed on a Tuscan grill to elevate them in the oven. Apple wood smoked.

Chip

[navyintel]

Re: Oak Smoked Pulled Pork

Great idea with the split ribs - they are small enough so that you don"t have to have a full rack that might take up a lot of room.

[mrchipster]

Re: Oak Smoked Pulled Pork

Looks very tasty, you might also want to try and smoke pork tenderloins, cut them into steaks about 1.5 - 2 inches thick and give them a rub - then smoke them on an elevated rack or screen, also very tasty.

The split ribs I made a few weeks ago also turned out nice.

Chip

[navyintel]

Last night at about 1700 hrs (5:00pm) I lit a 10lb batch of Doug fir and let it burn until it was almost out - that was about 30 min. Then I threw in a 5 lb chund of Oak to set up a longer burning heat source for the bricks and to get rid of any lingering Doug fir smell. this burned for about 30 min. All that was left was flickering coals. I sealed the oven.

while this is going on, I had 2 x 10lb pork shoulder butts, washed and air dried in an aluminium foil lined pan - fat side down - salt and pepper only.

At 1900 hours (7:00pm) the floor temp had decreased to 300 degrees and was falling very slowly. I put a 1 lb chunk of oak on the burning embers now pulled to the left side of the oven. I let it ignite and start to smoke.

I put the pork in on the far right side and partially closed the door so that the smoke would continue. I was then able to close the oven fully and let the smoke and moisture stay in the oven. Over the next 2 hours I put in 2 more 1 lb chunks of oak to keep up the smoke.

At 2100 hours (9:00 pm) I close the oven off.

At 0700 hours (7:00 am) today I took these pixs of the pork.

they smell oaky and wonderful. They are resting for about an hour so before I pull the pork.

The oven is still at 240 degrees.