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Old 06-24-2009, 05:09 PM   #41
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Originally Posted by CasperImproved View Post
Goodweed -

Thanks for another method that I'll try. It actually sounds like a good way of doing it quickly, that you could even do in a regular grill (no smoker needed). I would probably try with a mop though, and keep the wood/coals off to the side. I have a good size non-stick pan for doing veggies on the grill that would work.

I could even put it directly over the cools for the last 15 minutes or so, and have lots of bark :-)

Bob
I set my charcoal in two piles, on either side of the kettle, with a drip pan half filled with water in the middle. The wood goes on top of the coals. This creates a cooler, indirect heat that keeps the meat from drying out, and provides a great volume of smoke. The meat goes over the drip pan, in my cast iron pan. I stir it about every ten minutes to make sure all meat is exposed to the smoke.

Like you said, it's not true Q, but when you have to work all day at your day-job, and are expected to present smokey pulled pork for a birthday or other occasion, it does the job, and is very tasty. Just make sure that there is plenty of juice from the original cooking pan in with the meat. You get all of that slippery, rich collagen viscosity and juiciness going on with the meat and smoke flavor. It's pretty hard to tell from the real thing.

Seeeeeeya; Goodweed of the North
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Old 06-24-2009, 10:04 PM   #42
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Thanks Goodweed - I copy/pasted your experience into a file I'll pullout the next time I pull my pork :-)

Bob
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Old 06-24-2009, 10:12 PM   #43
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Claire - Don't get us started, or we'll have to start picking on you . :-) So would you like a little BBQ sauce with your pablum?

Bob
bwhahahahahahahaha!!!!!! *snort*
I couldn't have said it any better myself!!

I will NOT 'chow down' on ground up 'pulled' pork...basically because
I can't...
how do you chow down on drinkable meat??
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Old 06-24-2009, 11:55 PM   #44
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bwhahahahahahahaha!!!!!! *snort*
I couldn't have said it any better myself!!

I will NOT 'chow down' on ground up 'pulled' pork...basically because
I can't...
how do you chow down on drinkable meat??

ellakav - You could always dry it out a bit, smear it on a cracker as an appetizer, and call it Bâté (in place of pâté)

Bob
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Old 06-25-2009, 12:18 AM   #45
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Goodweed - next time put apple juice in the water pan. I'm staying out of this conversation......I have an opinion about bbq and if anyone wants to come to my house you can taste my opinion!
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Old 06-25-2009, 06:27 AM   #46
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Goodweed - next time put apple juice in the water pan. I'm staying out of this conversation......I have an opinion about bbq and if anyone wants to come to my house you can taste my opinion!
I wasn't really picking on Goodweed... as I mentioned, any of you guys want to invite me over for some pulled pork you made in the oven, or in the slow cooker, just don't call me late to dinner, and make sure the buns are fresh

And I'll be sure to show proper appreciation.

Bob
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Old 06-25-2009, 10:50 AM   #47
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ellakav - You could always dry it out a bit, smear it on a cracker as an appetizer, and call it Bâté (in place of pâté)

Bob



that just seems so wrong...I like it!!
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Old 06-30-2009, 04:45 PM   #48
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Old 07-21-2009, 04:35 PM   #49
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I've only one thing to say, well, maybe two.

1. What's wrong with potted meat? I love the stuff, especially Libby's brand.

2. I always pull my pork with forks, but have on occasion skipped the long smoking session due to lack of time, cooked in the slow cooker, and then pulled and smoked the pulled pork for half an hour or so in apple wood. Flavor and texture wise, you couldn't tell the difference between the short-smoked, already shredded meat and the same dish smoked for 12 hours whole. I have secret methods. Mooohuahahahaha

Seeeeeya; Goodweed of the North
Now that right there is right up there with boiling ribs before ya smoke them!
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Old 07-21-2009, 05:07 PM   #50
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I sooooo am going to have to post pictures when we get my "redneck smoker" finished...

(Refrigerator, insulated with fireproof materials and completely foil-tacked inside, connected via stovepipe to an old pot-belly wood stove)

Can cook more Q in less time than most of the big boy Q pits that cost thousands of dollars, only I have better control over the heat, and with the perfectly sealed system (and the extra tweak of the chimney pipe placed lower than the intake pipe) I get more smoke into the meat.
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