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Forum ยป This weekend's smokes - pulled pork & meatballs
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Thread: This weekend's smokes - pulled pork & meatballs

post 1667411113 09-06-2022, 10:05 AM
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This weekend's smokes - pulled pork & meatballs

4 lb pork shoulder with some butt rub. Italian meatballs. The power went out while doing the meatballs so I let the smoke get to them for a while (pellet tubes) and then had to finish off on the propane grill. Rolls from the bakery are the way to go.











post 1667411223 09-06-2022, 10:07 AM
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  1. sword_
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Looks good man!
A hit was sent, from the President, to raid your residence /
Because you had secret evidence, and documents /
On how they raped the continents, and it's the prominent /
Dominant Islamic, Asiatic Black Hebrew

- GZA "4th Chamber"
post 1667418853 09-06-2022, 12:20 PM
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Originally Posted By sword_⏩
Looks good man!
I used to only do the big stuff like the pulled pork and brisket but have recently started doing shorter smokes with foods like meatballs, 3 lb loins, cheesesteak fatties, etc. They're usually quick, easy and taste awesome. I have a recipe for shotgun shells which I'm going to make once football gets fired up.
post 1667418953 09-06-2022, 12:21 PM
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  1. natypes
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What are you cooking your pork to? Looks dry. Do you brine or inject?
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post 1667418983 09-06-2022, 12:22 PM
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Looks great!
National Level Competitor (Female BB)
post 1667419013 09-06-2022, 12:22 PM
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f*ck yea my brah.

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post 1667419243 09-06-2022, 12:27 PM
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mmmmm fuk ya bruh, tryna get my pp hard hmmmm???

Grilled with some homies on Friday and Monday this weekend. Had some Bison and Elk burgers, tacos, etc. Need to order more juicy meats since I'm running low ATM

Last thing in my freezer is a 5+ lb Bison NY Strip Whole lmfao
๐—ฃ๐—จ๐—ฅ๐—˜๐—•๐—Ÿ๐—ข๐—ข๐——
ฯ‰ฯƒัโ„“โˆ‚ ั‚ัฮฑฮฝั”โ„“ั”ั ศผัั”ฯ‰ โ‚…โ‚€/โ‚โ‚‰โ‚…
๐•ฌ๐–Š๐–˜๐–™๐–๐–Š๐–™๐–Ž๐–ˆ๐–†๐–‘๐–‘๐–ž ๐•ฎ๐–š๐–™ ๐•ธ๐–†๐–˜๐–™๐–Š๐–— ๐•ฝ๐–†๐–ˆ๐–Š ยฎ
แ—ชIแ”•แ‘•แ–‡Iแ—ฐIแ‘Žแ—ฉTIOแ‘Ž Eแ™ญแ‘•แ’ชแ‘Œแ”•IOแ‘Ž Iแ‘Žแ—ชOแ‘•Tแ–‡Iแ‘Žแ—ฉTIOแ‘Ž
post 1667419743 09-06-2022, 12:35 PM
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Originally Posted By natypes⏩
What are you cooking your pork to? Looks dry. Do you brine or inject?
Pit Boss. I will admit this wasn't my best pulled pork but it shredded with ease after getting to 205. It was a spur of the moment thing where I thawed it in cold water in the morning and put on the smoker immediately after seasoning. Usually I would season and wrap overnight. It was still really good but not my best. I do not brine or inject.
post 1667419883 09-06-2022, 12:37 PM
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Originally Posted By DesiredUser****⏩
mmmmm fuk ya bruh, tryna get my pp hard hmmmm???

Grilled with some homies on Friday and Monday this weekend. Had some Bison and Elk burgers, tacos, etc. Need to order more juicy meats since I'm running low ATM

Last thing in my freezer is a 5+ lb Bison NY Strip Whole lmfao
Nothing better than good cookin/grillin/smokin
post 1667419933 09-06-2022, 12:38 PM
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Mnnn meatball sandwich.
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"The strong do what they can, and the weak suffer what they must" -Thucydides
Shall not be Infringed. FUK CHINA.
post 1667420093 09-06-2022, 12:41 PM
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Originally Posted By nrowles⏩
Pit Boss. I will admit this wasn't my best pulled pork but it shredded with ease after getting to 205. It was a spur of the moment thing where I thawed it in cold water in the morning and put on the smoker immediately after seasoning. Usually I would season and wrap overnight. It was still really good but not my best. I do not brine or inject.
I highly recommend brining and injecting. I've done 2 at a time and the injected ones are juicier. And the brine helps the deepest parts get some flavor. I have a Rec Teq and I love it. Rushed bbq never works for me either. I brine mine the day before, inject it, season it for a couple of hours and then smoke overnight, pull it/chop it and put it back on the smoker for about 15-20m. I love lots of smoke flavor. I usually put mine on at about 10 and it's done around lunch the next day usually unless I hit a stubborn stall. My Rec Teq doesn't deviate more than 3 degrees the entire cook.









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post 1667420423 09-06-2022, 12:48 PM
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Originally Posted By natypes⏩
I highly recommend brining and injecting. I've done 2 at a time and the injected ones are juicier. And the brine helps the deepest parts get some flavor. I have a Rec Teq and I love it. Rushed bbq never works for me either. I brine mine the day before, inject it, season it for a couple of hours and then smoke overnight, pull it/chop it and put it back on the smoker for about 15-20m. I love lots of smoke flavor. I usually put mine on at about 10 and it's done around lunch the next day usually unless I hit a stubborn stall. My Rec Teq doesn't deviate more than 3 degrees the entire cook.

Will keep in mind. I've considered injecting but have never done it. I had a party this spring and did 2 7lb butts. Wrapped them for most of the day with seasoning. Put on smoker at 11pm. Pulled off next day at 1pm. Turned out great. That was the first I've done while sleeping which had me nervous but all worked out. As long as the hopper is full not much can go wrong with these Pit Boss.
post 1667420463 09-06-2022, 12:49 PM
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@OP, @natypes

My mouth is actually watering. And I just had an awesome spicy cabbage and beef soup for lunch.

Would gorge on that until I couldn't walk.
post 1667420753 09-06-2022, 12:55 PM
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Originally Posted By LogicalLifts⏩
@OP, @natypes

My mouth is actually watering. And I just had an awesome spicy cabbage and beef soup for lunch.

Would gorge on that until I couldn't walk.
Buddy, I love BBQ. I could eat it everyday and have been doing bbq at home for many years. I live in the Memphis area, so I know good bbq too. I'm going to Kansas City next week and I can't wait to eat some burnt ends.
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post 1667421003 09-06-2022, 01:00 PM
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Originally Posted By natypes⏩
Buddy, I love BBQ. I could eat it everyday and have been doing bbq at home for many years. I live in the Memphis area, so I know good bbq too. I'm going to Kansas City next week and I can't wait to eat some burnt ends.
Me too, but NYC apartments aren't conducive to much BBQ.

Iwouldlove a way to do solid pulled pork in my oven, if such a thing is possible. But smokers are a no-go here sadly, not even in the common area between our towers (I checked, lol).
post 1667421683 09-06-2022, 01:12 PM
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Originally Posted By natypes⏩
I'm going to Kansas City next week and I can't wait to eat some burnt ends.
At Jack Stack?

Burnt ends and the cheesy corn bake are really good there. What am I saying? .......... everything is good there.
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post 1667422393 09-06-2022, 01:26 PM
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  1. natypes
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Originally Posted By deadwoodgregg⏩
At Jack Stack?

Burnt ends and the cheesy corn bake are really good there. What am I saying? .......... everything is good there.
I'm not sure, but seems like Arthur Bryants is popular, but I want the real deal and not a tourist trap like Rendezvous is here in Memphis.
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post 1667605933 09-09-2022, 06:51 PM
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Bump. Where my smokers at. Whoโ€™s smoking what this weekendโ€ฆโ€ฆ.haha

Or grilling

Whatโ€™s on the menu?
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