Last weekend… yes I know, it took me that long to get this up on the blog… I smoked a pork loin and a beef brisket to make pulled meat. That does sound naughty does it not? …Anyway. I smoked Pork for Southern-Style Pulled Pork. Here is what happened in pictures taken on my lovely new Nikon camera.
First I pulled the pork out and let it come to room temperature. Then I patted it dry with some paper towel and massaged as much Bone Dust as I could fit into this thing.
Set up was tough. It was raining so hard, it actually filled the water basin for us. I don’t really recommend that. A 50/50 mix of hot and cool water is more ideal, or if you can manage to get the water to the same temperature as the smoking temperature, then you don’t have to struggle to bring the heat of the unit up. If you use cold water, it takes longer to heat the grill to the ideal smoking temperature.
Pork goes on. This was a loin, the recipe calls for a pork shoulder roast… this loin had been sitting in the freezer forever, and seriously I thought it was getting larger every time we talked about it. At one point I had it in my head that it was two feet long!
Look at that grill. So smoky and majestic sitting there in the rain. Really the temperature was a cool 20-ish°C (68°F). I felt the lack of humidity and sun helped keep the grill temperature steady and just right for the process. Once the sun is on your Apollo, the temperature shoots right up and is harder to manage. So try to smoke in the shade or on cooler days for easier temperature control.
The pork is now ready to come off the grill. It has been 9 hours and we could have gone a little longer, but the folks were hungry. Use a meat thermometer to know if the meat is fully cooked. When it’t fully cooked as per the meat thermometer it is safe to come off the smoker.
Shredding the pork before tossing in more sauce and serving. Note the lovely pink just under the dark exterior. That is the smoke penetrating into the meat. You can use an electric knife, forks or good old fingers to shred the pork. But be careful it is still hot.
Here it is on a lovely, fresh baked, focaccia style bun. They’re crunchy on the outside and sooo soft on the inside. Topped with sliced red onion, even more sauce and melted swiss cheese. You don’t have to use the Crazy Canuck sauce, use your favourite sauce instead.
I am by no means an expert at smoking with the Apollo yet, but if you have any questions on how to do something, email me at Sultana of Sizzle and I would be happy to help.
With Frizzled Onions
You will be satisfied after this meal. Especially if you pair it with some fresh corn on the cob and a fully loaded baked potato.View Details
on the Grill
They’re great in lunches, and the pastry is super easy, you cannot mess this pastry up. They keep well for a quick and hearty meal.View Details
with Lemon Curd and Mascarpone Icing
The authentic lemon curd is absolutely delicious and the cream frosting balances the sweetness of it all very nicely.View Details
A Quick and Easy Meal
What do you do when you’re craving ribs and don’t have 3+ hours to braise them, or 8+ hours to smoke them? You make boneless ribs!View Details
With Chocolate Chips
These muffins are great for people on the go, they’re healthy and tasty too!View Details
with Fully Loaded Potato Fans
The garlic and ginger made the pork sing, while the garlicy and salty potatoes smothered in cheese and sour cream balanced the slightly sweet and tangy pork.View Details
Baked On The Grill
These Mozza-sticks are a little lighter. Instead of deep frying them, I baked them on the grill using the Stainless Steel Griddle.View Details
Four Kinds of Goodness
They’re heavenly delicious bites of happiness that will bring joy to the tastebuds of those who eat them.View Details