British BBQ Society Forums

Just completed my 1st Pulled Pork and thought I would share some photos with you all.

The joint which was a Neck End weighing just over 5kg with the bone in and including the skin. I used a homemade Jerk rub recipe that I aquired off the internet and was cooked on the Traeger Smoke Setting for 17 hours reaching an internal temperature of 85°C (185°F). The Pork stalled initially at about 58°C and at this point the temps were very slow to rise so occassionaly I had to raise the setting to medium and unfortunately this ruined the Ribs which I was cooking to the Traeger 3-2-1 Recipe with a Memphis Rub.

Very pleased with the way the Pork turned out and learnt a few lessons, it would have benefitted from the additional 3°C, although it still pulled reasonably well and I should have allowed 2 hrs per pound as oppossed to 1½hrs, that way I wouldn't have had to mess with the control temps as much.

Hope you enjoy the pictures.


Happy smoking to all

Mark

Looks great. I've never used a jerk rub on pork, how did that work for you? Did you sauce with a regular BBQ sauce or did you have a jerk one?

dieselracer13 wrote:unfortunately this ruined the Ribs which I was cooking to the Traeger 3-2-1 Recipe with a Memphis Rub.

I've had the same problem when cooking rib's on my Treager so i've now started cooking them on 2.30hr on smoke then wrap in foil and put the Treager on medium for 1-1.30hr and then 10-15 minutes unwrapped to glaze. the added benefit of cooking them this way is that they are done a lot sooner

Steve wrote:Looks great. I've never used a jerk rub on pork, how did that work for you? Did you sauce with a regular BBQ sauce or did you have a jerk one?

To be honest, it smelt lovely when preparing and cooking but I never picked up a lot of flavour when eating. The Butt was stood with the Rub for approximately 6 hours before cooking, I guess it could have gone a lot longer. I've had Jerk Pork in Jamaica and I actually prefer it to the chicken. I will definately try again but maybe spice it up a bit as this version was mild and leave it marinading for 24hrs next time.

The BBQ Sauce was a version from the Competition BBQ Book called the Hawian BBQ Sauce but I wasn't over keen, it seems to have far too much Ginger in it. But the apple sauce went a real treat, next time the missus has suggested Stuffing which sound good.

Mark

Swindon_Ed wrote:

dieselracer13 wrote:unfortunately this ruined the Ribs which I was cooking to the Traeger 3-2-1 Recipe with a Memphis Rub.

I've had the same problem when cooking rib's on my Treager so i've now started cooking them on 2.30hr on smoke then wrap in foil and put the Treager on medium for 1-1.30hr and then 10-15 minutes unwrapped to glaze. the added benefit of cooking them this way is that they are done a lot sooner

Swindon_Ed

Thanks for the tip, I'll try it out next time. I'm hoping to order my Digital Temp Controller from New Zealand tomorrow so hopefully managing temperatures on the Traeger should be easier.

Mark

where's all your photos gone Mark, someone run off with them

tender looking pulled pork, btw

Vic. wrote:where's all your photos gone Mark, someone run off with them

tender looking pulled pork, btw

Sorry Vic, I was editing them as they were up in the wrong order, yes the pork was very succulent and tender, thanks.

Mark

sorry to hear about the ribs Mark. Meaty spares work best for me at 225 f for 4 hours, you should get them spot on next time you cook pulled pork with spares

dieselracer13 wrote: To be honest, it smelt lovely when preparing and cooking but I never picked up a lot of flavour when eating. The Butt was stood with the Rub for approximately 6 hours before cooking, I guess it could have gone a lot longer.
Mark

Try using alliminium foil pans with slots Mark, they do help hold the flavour instead if it all going through the grate.....you need to turn the meat though to get the smoke spread evenly on the meat.

Vic. wrote:

dieselracer13 wrote: To be honest, it smelt lovely when preparing and cooking but I never picked up a lot of flavour when eating. The Butt was stood with the Rub for approximately 6 hours before cooking, I guess it could have gone a lot longer.
Mark

Try using alliminium foil pans with slots Mark, they do help hold the flavour instead if it all going through the grate.....you need to turn the meat though to get the smoke spread evenly on the meat.

Thanks for the tip Vic; however I retained the meat juices that were captured in the aluminium foil and left to stand for 10 minutes for the juices and fat to seperate and sucked the juices up without disturbing the fat using a basting tool. This was then squeezed back over the pulled meat and tossed. Seemed to work ok, but it was the rub flavour that was missing really.

Cheers, Mark