Nerevar
Putenfleischesser
Today I cooked my first Pulled Pork!
0,9 kg of Pig's Neck
Rubbed with mustard and Magic Dust Rub
In the fridge in the film for 24h before cooking.
During my 9 hours grilling experience I prepared the Coleslaw with a recipe I found on the internet.
1/4 cabbage
1 carrot
4 tablespoon of mayonnaise
4 tablespoon of sour cream
2 tablespoon of mustard
1 teaspoon of apple winegar
Salt
Then I prepared my roasting pan for indirect grilling, lots of Apple wood chips in the water and then in the foil for my 3 hours smoking, and here we go.
I started my Pulled Pork at 11:00.
Level 2 of my thermostat because my thermometer reported temperature between 90 and 105 at level 1 and between 97 and 120 at level 2.
I smoked the Pork for 2 hours, then 1 hour without smoking because we decided to have lunch on the balcony so we didn't want to have lunch with all the smoke, and then another hour left of smoking, when the core temperature was about 70°C. This was my pork after 3 hours smoking+1 hour cooking.
After this phase, I had a long period at 72°C KT. Nearly 1 hour and half between 15.45 and 17.10.
Then the temperature raised to 75° at 18.20 when I decided to try another thing. I wrapped Pork and Pan in an aluminium foil, to maintain constant humidity and temperature.
Now, I don't know if it's only luck or it's this method of cooking. Between 18.30 ad 19.00 the core temperature raised from 75° to 90°. My pulled pork was nearly finished but when I removed the foil something strange happened.
I started hearing some strange sounds from my Q1400: something like little bubble explosions.
Poff. Poff. Poff. And during this little explosions the temperature decreased to 84°.
Now, I don't know if this is a normal thing with pulled pork, this was my first time, but at 20.00 temperature was still decreasing. So I decided to try to stop my cooking, because I already reached 90° and I was afraid to make something wrong, even because I thought that temperature of the meat should not decrease, am I wrong?
So, I removed the Pig Neck and let it rest for 30 minutes.
After 30 minutes I pulled it. It was very soft, I pulled it only with forks, without problems, I could have used my hands.
And then I served it in a baguette bread, with coleslaw and barbecue sauce. All accompanied with a good German beer
This was the result:
Now: in my opinion the result was very very good. Smoking was perfect, but not too much.
Pulled pork with coleslaw and barbecue sauce was a mix of flavours so good that I ate three sandwiches.
I'm very satisfied of my first Pulled Pork, even if I don't understand that strange thing of the lowering of the temperature.
I was also able to smoke with the aluminium foil under the grate without having flames
.
0,9 kg of Pig's Neck
Rubbed with mustard and Magic Dust Rub
In the fridge in the film for 24h before cooking.
During my 9 hours grilling experience I prepared the Coleslaw with a recipe I found on the internet.
1/4 cabbage
1 carrot
4 tablespoon of mayonnaise
4 tablespoon of sour cream
2 tablespoon of mustard
1 teaspoon of apple winegar
Salt
Then I prepared my roasting pan for indirect grilling, lots of Apple wood chips in the water and then in the foil for my 3 hours smoking, and here we go.
I started my Pulled Pork at 11:00.
Level 2 of my thermostat because my thermometer reported temperature between 90 and 105 at level 1 and between 97 and 120 at level 2.
I smoked the Pork for 2 hours, then 1 hour without smoking because we decided to have lunch on the balcony so we didn't want to have lunch with all the smoke, and then another hour left of smoking, when the core temperature was about 70°C. This was my pork after 3 hours smoking+1 hour cooking.
After this phase, I had a long period at 72°C KT. Nearly 1 hour and half between 15.45 and 17.10.
Then the temperature raised to 75° at 18.20 when I decided to try another thing. I wrapped Pork and Pan in an aluminium foil, to maintain constant humidity and temperature.
Now, I don't know if it's only luck or it's this method of cooking. Between 18.30 ad 19.00 the core temperature raised from 75° to 90°. My pulled pork was nearly finished but when I removed the foil something strange happened.
I started hearing some strange sounds from my Q1400: something like little bubble explosions.
Poff. Poff. Poff. And during this little explosions the temperature decreased to 84°.
Now, I don't know if this is a normal thing with pulled pork, this was my first time, but at 20.00 temperature was still decreasing. So I decided to try to stop my cooking, because I already reached 90° and I was afraid to make something wrong, even because I thought that temperature of the meat should not decrease, am I wrong?
So, I removed the Pig Neck and let it rest for 30 minutes.
After 30 minutes I pulled it. It was very soft, I pulled it only with forks, without problems, I could have used my hands.
And then I served it in a baguette bread, with coleslaw and barbecue sauce. All accompanied with a good German beer
This was the result:
Now: in my opinion the result was very very good. Smoking was perfect, but not too much.
Pulled pork with coleslaw and barbecue sauce was a mix of flavours so good that I ate three sandwiches.
I'm very satisfied of my first Pulled Pork, even if I don't understand that strange thing of the lowering of the temperature.
I was also able to smoke with the aluminium foil under the grate without having flames
.
