Yesterday at 6am the night was over.
5 pounds of pork neck have been smoked for pulled pork with cherry wood.
I used a minion ring with heat beads and had a stable temperatur inside of the pit round about 215°F and 230° F
A self made rub with some freshly ground dry chillis, dry lime leaves and course sea salt. The rest was a mix of hot and sweet paprika, salt, pepper, cayenne pepper and brown sugar.
At 18:40pm it reached 200°F and was wrapped in aluminumfoil for 30minutes It came out mostly tender and juicy. There were some spots where the meat was a bit dry, because it hadn't enough fat there.
I think next time I will use pork shoulder instead of pork neck, with more fat on the top.
Served with buns and coleslaw and also my first selfmade ketchup ( a video how I made the ketchup comes soon )
Fire on
6am in the morning the meat was rubbed the day before
The minion ring with waterpan and cherywood chunks at 6:15am
Ready to start at 6:30am
Time for the first coffee
6:40pm 200°F ... almost ready...and time to wrap
30 minutes later
Ready pulled..you can see some dry portions but also you can spot parts of the smoke ring
Ready to eat
Thank's for watching
5 pounds of pork neck have been smoked for pulled pork with cherry wood.
I used a minion ring with heat beads and had a stable temperatur inside of the pit round about 215°F and 230° F
A self made rub with some freshly ground dry chillis, dry lime leaves and course sea salt. The rest was a mix of hot and sweet paprika, salt, pepper, cayenne pepper and brown sugar.
At 18:40pm it reached 200°F and was wrapped in aluminumfoil for 30minutes It came out mostly tender and juicy. There were some spots where the meat was a bit dry, because it hadn't enough fat there.
I think next time I will use pork shoulder instead of pork neck, with more fat on the top.
Served with buns and coleslaw and also my first selfmade ketchup ( a video how I made the ketchup comes soon )
Fire on
6am in the morning the meat was rubbed the day before
The minion ring with waterpan and cherywood chunks at 6:15am
Ready to start at 6:30am
Time for the first coffee
6:40pm 200°F ... almost ready...and time to wrap
30 minutes later
Ready pulled..you can see some dry portions but also you can spot parts of the smoke ring
Ready to eat
Thank's for watching
That's a beautiful looking sandwich! Nice job Stefan and thanks for sharing!
