Using basically the same approach and recipe as in “Apple Juice Brined Pulled Pork“, as the sous-vide cooker did not return yet from the warranty repair (the controller board was constantly resetting).
So here is the picture series from beginning to end: starting with 1.9 kg pork shoulder, prepared the day before:
Brining overnight in the refrigerator with spices, sugar, salt, apple juice:
Starting the beech wood fire at 5am (yikes!):
Dry rub (salt, pepper, sugar, spices) while the smoker warms up:
Placing it at 6am into the smoker, on top of a pan filled with water:
Keeping the smoker temperature between 106°C and 135°C, constantly adding beech wood. Biggest challenge is the changing wind and the repeated rain showers:
Goal is a meat temperature of 92°C. After 5 hours it reached 76°C and started the stalling phase:
It then stalled around 77°C for 3 hours. Finally, after 12 hours smoking, it reached the target 92°C:
Rested for two hours in aluminium foil: Yes, it is black, but smells so good!
Then it gets pulled and mixed in a bowl:
Served with buns, coleslaw/carrots/celery salad, onions, pickles and a white Alabama style sauce:
Happy Pulling 🙂
PS: working on getting TLS with lwip and mqtt running together. Getting close… (I hope)….