In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Pulled pork

Discussion in 'The Smokehouse' started by Butcher, Feb 2, 2024.

  1. Butcher

    Butcher

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    Had the day off so smoked a pork butt. 20240202_101642.jpg 20240202_193151.jpg 20240202_193836.jpg 20240202_194324.jpg
     
  2. metalcuttr

    metalcuttr

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  3. eatonpcat

    eatonpcat

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  4. Smokinpiney

    Smokinpiney

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    Looks great!
     
  5. The Wood Wolverine

    The Wood Wolverine

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    Makes me eager to fire up my stick burning smoker! :drool:
     
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  6. ammoaddict

    ammoaddict

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    I have a wood burning offset smoker that doesn't get used much since I got the electric Masterbilt. It's just so much easier.
     
  7. The Wood Wolverine

    The Wood Wolverine

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    I have a good friend who's wife runs a food truck (actually a large trailer). They smoke w/ pellets. Honestly, I'm not a fan. They don't get a good smoke ring or that genuine flavor. TO me, it's worth the time invested.
     
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  8. ammoaddict

    ammoaddict

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    Maybe they don't smoke it long enough, I use wood chips not pellets, it gets a good smoke ring.
     
  9. Butcher

    Butcher

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    Same here. I got the big one, whatever they call it. make all my own sausage, ham, bacon you name it. The 1 thing I have done is to make my own stand alone smoke generator as I wasnt happy with the tray over the coils.
     
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  10. ammoaddict

    ammoaddict

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    I made one as well.
     
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  11. The Wood Wolverine

    The Wood Wolverine

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    I'm convinced it's a pellet thing. When I started out, I used chips and they worked great.
     
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  12. Jeffrey Svoboda

    Jeffrey Svoboda

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    Here's an ider. My dad smokes stuff outta an old fridge/freezer combo where the freezer is on the bottom. Old camper, propane stove top in the freezer area. Exhaust out the side of the refrigerator part. You should be able to imagine the rest.

    Anyway, back to the ider. He used wetted down or damp sawdust to do his smoking. He'd take a hickory limb to the miter saw and collect the sawdust.

    Now since we all collect firewood, i don't really understand why people buy the stuff from the stores. A small hickory limb would last a couple years.
     
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  13. Butcher

    Butcher

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    Back in the 70's and 80's when I was in the meat biz at my small town locker I had 2 smokers. 1 would hold 1000 lbs. the other 700 lbs. Used only maple sawdust from a dedicated supplier. Never used any other type of sawdust. Won many blue ribbons at the yearly Iowa locker convention back then. If you have ever had your stove loaded with maple weather it be soft or hard maple and you open the door to reload you, or at least I can, smell the sugary smell. Some woods have a tendancy to be over powering at least to me. A lot of what makes a good smoked product has to do with the prep and recipie. Liquid smoke is something I use in almost everything but you have to be careful as to much can give it a burnt kinda bitter taste. Well, no point to this responce but just thinking about things when I was young. Chooch on.
    And by the way, I have seen some pretty nice smokers made from old fridges and even old tool boxes of of step deck semi trailors.
     
  14. moresnow

    moresnow

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    Which local locker? Curious.
     
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  15. Butcher

    Butcher

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    Denver locker. Closed up in the late 80s
     
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  16. Eric VW

    Eric VW Moderator

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    Couldn’t disagree more…

    PitBoss, first brisket- ever, last June:
    upload_2024-2-6_23-12-55.jpeg

    Same PitBoss, Chuck Pot Roast as a brisket stand in, last July…

    upload_2024-2-6_23-14-32.jpeg

    As good a smoke ring as my charcoal offset.
     
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  17. The Wood Wolverine

    The Wood Wolverine

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    Can’t argue w/ that!! :drool:
    I’ve never seen a smoke ring on my friends que. They go through a lot. It’s not that it’s bad, just not exceptional. Make sense? Here’s one of his pics.
    upload_2024-2-6_23-46-28.png
     
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  18. ReelFaster

    ReelFaster

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    After seeing this thread I just texted my wife to put a pork shoulder on the grocery list. I haven't had pulled pork probably since last Sept/Oct mouth :drool: for it now.....! :drool::drool:
     
  19. buzz-saw

    buzz-saw

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    I have had a craving for it myself. I need the weather to be a little nicer before I go for it.
    12-14 hours on a stick burner is a lot of time to spend outside , right now a little too cold for a day out.

    If we get a warm-up soon it is on the list.
     
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  20. ReelFaster

    ReelFaster

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    Agreed! We've been getting some warm spells mixed in with some cold spells. Soon as I see an opening I am going to go for it, that bark it just to dam good!

    I also fully admit I cheat and put in the oven. After I wrap (About 4hrs or till the fat gets sticky) I don't think much smoke is getting in, no sense using all that wood and freezing your giblets off.
     
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