Oak Smoked Pulled Pork

[austinmc]

Re: Oak Smoked Pulled Pork

hey thanks for the feed back......can not wait to give this a try(as my family also) lol, figure this will also work well with a brisket(low and slow). Apple and oak is a little scarce to find in my parts(Alberta,Canada) but sure a can find a twig or two..cheers

[mrchipster]

Re: Oak Smoked Pulled Pork

I loved pulled pork.......when you put the oak in, did you soak it for a bit so that it would smoulder(smoke) or just put them in dry?. They sure looked yummy. my oven gets shipped today(yippy) sure can't wait to give this a try......cheers

Actually, oak charcoal left over from previous fires then about 3 or so 1 inch diameter by 10 inch long semi dry apple sticks placed on the oak embers. Once the apple gets fully dry I will probably soak them a little but for now closing the door is enough to keep them from flaming up. I pull my door about every 30 minutes or so to check on the smoke. This may be adding the needed oxygen to keep the coals going but when I have pizza night I close the door and the next day I still have live coals so I think just enough air gets in to keep the embers going. Smoke is very dense in the oven and the walls of the dome get black from the smoke

BTW always put any ash you remove from the oven in an air tight metal bin as I believe they can stay hot for days inside the oven. Be Safe...

[navyintel]

Re: Oak Smoked Pulled Pork

I loved pulled pork.......when you put the oak in, did you soak it for a bit so that it would smoulder(smoke) or just put them in dry?. They sure looked yummy. my oven gets shipped today(yippy) sure can't wait to give this a try......cheers

I used straight oak, no soaking. Just use one piece at a time and it will produce plenty of smoke.

[austinmc]

Re: Oak Smoked Pulled Pork

I loved pulled pork.......when you put the oak in, did you soak it for a bit so that it would smoulder(smoke) or just put them in dry?. They sure looked yummy. my oven gets shipped today(yippy) sure can't wait to give this a try......cheers

[mrchipster]

Re: Oak Smoked Pulled Pork

SuperBowl's are way to far apart to wait for these, I am thinking more like month end specials or something like that.

Could not wait for the Super Bowl, made another batch tonight.

[mrchipster]

Re: Oak Smoked Pulled Pork

How about mulberry? The fruit bearing mulberry is similar to peach.

Thanks, V. I will look for some, my brother inlaw tells me that he had a peach tree for a few years, it finally died in a harsh winter but they will grow here.(who knew).

[V-wiz]

Re: Oak Smoked Pulled Pork

A Peach tree in Minnesota....Now that would be Amazing...

I think the lower initial heat give a better smoke penetration and the final cook makes them nice an tender. I do lay them fat side up for the smoke, standing is for the final cook.

How about mulberry? The fruit bearing mulberry is similar to peach.

[V-wiz]

Re: Oak Smoked Pulled Pork

I see what you mean. I never had issues with the rub washig off.

Check this out, i did this before i had my oven. 12 HR Smoked Pork Butt. (Pron Galore) -.

[navyintel]

Re: Oak Smoked Pulled Pork

That looks awesome, what i would do differently is put the shoulder fat side up, and filled the pan with some apple juice. That way the fat cap is on top and doesnt dry up, the fat drip slowly down the side and into the pan. Either way it looks great. Next time try Peach wood, its amazing.

I have tried it both ways and I have found that while it sounds good to put the fat cap on top, if you try to put any kind of rub on the meat, it will be on the bottom and the the pool of fat will wash it off. I like to put the fat cap on the bottom which forms kind of moisture barrier cup for the juices in the pork and the spices (even if just salt and pepper, stay on the meat - you wind up with more burnt ends. But who does not just love burnt ends? I like the idea of apple juice in the bottom however, that sounds like another experiment.

[mrchipster]

Re: Oak Smoked Pulled Pork

Next time try Peach wood, its amazing.

A Peach tree in Minnesota....Now that would be Amazing...

I think the lower initial heat give a better smoke penetration and the final cook makes them nice an tender. I do lay them fat side up for the smoke, standing is for the final cook.

[V-wiz]

Re: Oak Smoked Pulled Pork

That looks awesome, what i would do differently is put the shoulder fat side up, and filled the pan with some apple juice. That way the fat cap is on top and doesnt dry up, the fat drip slowly down the side and into the pan. Either way it looks great. Next time try Peach wood, its amazing.

[navyintel]

Re: Oak Smoked Pulled Pork

I did it a little different. I smoked it at 300 with the door pulled so that the smok wwas thick and fire was low. After about 4 hours, reinstalled the door.

Next time I am starting at 200 with about 5lbs of oak and letting it burn low for the smoke 4 hours then close the door.

[mrchipster]

Re: Oak Smoked Pulled Pork

Chip- How did you cook the ribs? What Temps did you operate at?

I have a door for my Firerock Pizza Oven that has holes at the botom that will allow some air draw. Did both you guys shut the oven completely off? (Meaning you didnt allow any heat escape up the chimney?)

--Scott

Oven temp was about 200 with a small smoldering pile off to the side of the oven. Throw a couple of 1 inch diameter apple sticks on the ember pile.

The apple smokes so much that when I take the door off it is so smokey I cannot see anything in the oven.

Door insulated door completely closed, my oven seems to leak just enough air to keep the coals from going out. Smoked for 3-4 hours, removed the ribs, brought up the heat to about 300 removed the coals and put ribs back in and cooked for another 2- 3 hours

[mountain adventures]

Re: Oak Smoked Pulled Pork

Chip- How did you cook the ribs? What Temps did you operate at?

I have a door for my Firerock Pizza Oven that has holes at the botom that will allow some air draw. Did both you guys shut the oven completely off? (Meaning you didnt allow any heat escape up the chimney?)

--Scott

[mrchipster]

Re: Oak Smoked Pulled Pork

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

SuperBowl's are way to far apart to wait for these, I am thinking more like month end specials or something like that.