Pulled pork in Pro Q

Recipes and cooking tips for Chops, Sausages, Ribs
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Bronson
Posts: 75
Joined: Tue Sep 05, 2017 11:17 am

Pulled pork in Pro Q

Post by Bronson » Tue Oct 24, 2017 8:15 am

We have a number of members here that own a Pro Q bullet smoker, so I thoght I would give you a run though on how I use my smoker by doing a boneless pulled pork.
I use heat beads when using my Pro Q, I have no idea if this method will work with charcaol. My smoker is setup in a way that I have one vent facing front, will call this No 1 and the vent to the rear left will be No 2 and the vent to the rear right No 3 . I use 2 clay pavers in my fire grate (see photo) I have tried the minion and snake methods in the Pro Q and found a video on YouTube with a guy using bricks in a WSM.I gave it a go and found it gave me more even temps in my smoker, now remember every smoker is different and what works for me may not work for you but it is a starting point.
I use a little gas cooker to get my chimney started and I set the smokers vents to No 1 open 100%, No 2 open slightly 5%, No 3 is closed. I use the water pan and I fill it almost full with hot tap water and check the water after about 5 hours.
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I setup most of the smoker the night before ready for an early start plus I cook the day before I intent to eat it and freeze what will not be needed when done. Even with everything in place it take 40 mins to get the meat into the smoker and under way.
I also use thermometers in the meat and the smoker.


Bronson
Posts: 75
Joined: Tue Sep 05, 2017 11:17 am

Re: Pulled pork in Pro Q

Post by Bronson » Tue Oct 24, 2017 8:20 am

You will notice in the above photos that some of the heat beads have been used previously, the great thing with these smokers is you can shut them down when done and save what is left of the heat beads for you next cook, just mix some new in among the used ones.
The boneless pork shoulder roast is what most supermarkets sell and I dont bother with removing it from its netting, I wash it and dry it and coat with olive oil and put a little bit of rub on, I am trying a premade rub my sister picked up at Aldi , it smelt ok to me will see what it tastes like.
Now I see this in videos and have seen it at a comp down by the bay early this year.....people taking the meat to the smokers grill ! Hey the grill plates have handles for a reason !!!!
Take the grill to the meat inside and put it on it when the smoker is at temp just remove the lid and put the grill in place....how simple is that !
I use wood chunks and todays smoke, I am only using Aust hickory, I put a piece on just before the meat goes on (approx 5mins) and then add 1 more piece each 30-40mins using 3 or 4 bits depending on there size.
Once that is done it is just a matter of time in the smoker, I keep my temps around the 220 - 230f during the cook, at the start I close or open vent No 1 and and once the beads have burnt back a bit and No 1 vent is full open and the temp starts to drop I now open No 2 vent alittle more say to 10%, as the day goes on I will open No 2 vent more and towards the end start to open vent No 3.
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Last edited by Bronson on Tue Oct 24, 2017 8:49 am, edited 1 time in total.

Bronson
Posts: 75
Joined: Tue Sep 05, 2017 11:17 am

Re: Pulled pork in Pro Q

Post by Bronson » Tue Oct 24, 2017 8:21 am

5 1/2 hour mark and topped up the water as temp climbed a little. Temp is settling back and almost time to wrap the pork in foil.
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Bronson
Posts: 75
Joined: Tue Sep 05, 2017 11:17 am

Re: Pulled pork in Pro Q

Post by Bronson » Tue Oct 24, 2017 2:29 pm

The pork started to stall at 158f so removed from the smoker and wrapped in foil and added some apple juice in the foil and back into the smoker, open No 3 vent slightly. This was just over the 6 hour mark, it is now coming up to 8.5hrs into the cook and the meat temp is climbing steady at 182f, will be removing it at 190f and wrapping in an old blanket and into an esky for a couple of hours.
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OK just over 9 hrs and the Thermo Pro sound an alarm at 191f, meat still wrapped in foil was removed and wrapped as above and placed in the esky will look to pull apart around 4.30pm. Below is the amount of heat beads left from the cook, I did not add anymore and there is still enough left for a good 2 hrs. There was plenty of water in the pan, I had filled it again at the 5hr mark to almost full, it was approx 2/3 full at the finish.
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Remove the pork at 4.30pm from the esky cut away the netting and trim off the fat cap and then pulled apart, now have 3 containers full of pulled pork.
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The spices from Aldi are nice and I could have put more on so will remember for next time.


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