Pulled Pig experience Roasting and Grilling Discuss Pulled Pig experience in the Brick Oven Cooking forums; Looks good Wade, low and slow! I'm still looking forward to trying the large chunks of pork I see at ...

[Xabia Jim]

Looks good Wade, low and slow!

I'm still looking forward to trying the large chunks of pork I see at the butcher.

and PP, no hard feelings. I smoke a lot with the door but it has dampers on the intake and chimney so there's usually a fire in process there. Smokey bread anyone?

[PizzaPolice]

Yeah... I was on the theme where the door was completely closed and the fire was suffocating.
So, with the door ajar the air gets sucked in at a desirable rate and is exhausted through the chimney. I get it now. I was way off on that one. Sorry, Jim. Happy Easter!

[Chef]

This weekend we turned the oven into a "somewhat" smoker, we made our pulled pork. Chef Phil placed 2 pieces of thickcut bacon on top of the pork sholder made a paste with lots of spices and painted it on the meat. I soaked the jack daniels wood chips in water for 20 mins, then made with two layers of tin foil a "chip holder". We put the pork in a 9 qt dutch oven, and headed to the back yard placed the "Chip holder" on hot embers and placed the pork in the UNCOVERED dutch oven along with our 2 pots of baked beans and chicken stock pot. Then we walked away form the oven at 10pm. Checked in at 11am pullled the pork YUMO!

As you can see in one of the photos we do not completly shut the oven door it is left ajar so you can get the smoke effect...you can see the smoke coming from the chimney.

[Chef]

Here is the finished product....oh the last photo on the previous post to to show that the two layers of heavy duty tin foil do not burn up in the oven to cause any nasty fumes or taste!!

[Wiley]

Thought I'd add this to the thread "Pulled Pork Experience"...

Started yesterday with mixing the dough about 3:00 and at 8:00 doing a stretch and fold and placed into the frig overnight. Then removed from the frig this am and onto my work surface (photo: the blob). Another stretch and fold and divide and shape and set to do final rise. The result: two dozen rolls. Then the pork shoulder into the WFO and return enough of the coals to smoke for an hour (photo of the shoulder in roaster) and a photo of a reject roll cut in half roll, cut horizontally. This roll was deformed when I replaced the frypan and munched the roll..thus the flat area on edge. When I am firing for a bake I preheat a large cast iron fry pan. This pan is where I spray water to get the steam. I pull it momentarily to remove the coals and snuffle and then return to the hot WFO when normalizing the heat. Then out momentarily while loading and back in and spray into it. Massive steam, close up and thirty seconds later repeat and then again at one minute.

Don't know if this is an orthodox process just what I have figured out that works for me.

Pork will be out tomorrow and consumed on the rolls. YUM!

Bests,
Wiley

[bbell]

Wade, I am so impressed!

What was the dough recipe and the temp of the oven?

[Wiley]

Bill, I'm guessing that you are confusing me (Wiley) with Wade (wlively) if I'm wrong please ignore this post.

I am new to all this and so after trying several recipes blind with mixed results I have decided to start with what I have the most experience with and expand from there. So this is a fairly wet dough sort of based on the "No Knead Bread" recipe:

1200 gms white flour (Costco ConAgra Mills "Harvest" supposedly for bread)
300 grams home ground whole wheat berries ( Montana "Bronze Chief")
3/4 teaspoon dried yeast (Red Star)
16 gms ground sea salt
1200 grams water

Oven temp was 525F on the hearth and just over 600F on dome. Bake time was 20 minutes I could have probably pulled it at 18 or 19 minutes. Internal temp of the rolls was 209F. By using a wet dough I find I can use a hotter oven which has yielded bread with a nicer browner crust. If my calculations are correct this is a dough with 80% hydration.

Here is a picture of the pulled pork this morning.

Hope this helps,
Wiley