Ok, so I have several people on this forum to thank, Chef JJ, Bearcarver, SoFlaQuer, among others.....I told you I'd provide Qviews of my first pulled pork butt! Fourth smoke, but first PP.
First, I set up and used my new meat thermometer the Maverick ET-73, love it! Saved my smoke at least twice!
Then I made up my rub/finishing sauce mix...made some changes, but basically comes from SoFlaQuer, mixed with some others and my own input. See rubbed butt here:
Got up at 3 am (yeah, that's how much I like smoked pulled pork!) and put it on the Barbie! Check it:
Babied it for about 4 hours, tried to take naps in between. At about 8 I got up and inserted the probe in the butt.
As you can see, the bark is already going nice and heavy, a small amount of delishus juice trickled from the butt upon probing.
...waiting ensued...did I mention I love my new dual probe meat thermometer?!
So some 12 hours later, I made some finishing sauce (left out the apple cider vinegar...man that stuff stinks! Used apple juice instead)
Then my coals started to die (thanks to my new thermometer I saw this happening for the SECOND TIME!)....So I swept it away into my oven for the 3/4 hour @ 300.
Here are some pics of the finished butt....I believe I'm developing quite the addiction to some major bark, check this deep dark bark situation!
And the bone falling out...
AND BELOW YOU WILL FIND THE GRAND CANYON OF THE BARK
It was deep, juicy and delicious!
Another angle of the bone falling out.
And voila (sp?). Here is the final product. Pulled off a chunk and pulled it for dinner, then wrapped the larger section in foil, then towels, and into a cooler for 2 hours. Then pulled it with 2 forks, took about 1/2 hour...probably because I kept stopping to eat it!
Look at that, I mean look at that. I said I was TRYING to remain humble, but with results like this, I'm trying not to run around the house declaring, "I'm a meat smoking god!" at the top of my lungs. Oh great, now I need to go to confession...
And a little closer.
Then I remember BearCarver (I think it was him, if not sorry, credit to where credit is deserved!) saying that he kept the drippings. So I followed this lead and put it in the fridge overnight. The next day, the fat was separated just like he said, and I skimmed it off, and used this juice to sauce the pulled pork heaven. Wish there was more......this stuff is liquid gold I tells ya!!!!!!
And of course the plated version: I ended up eating the CWB separately as it detracted from the super delish smoked pig flesh.
Thanks to all on this forum for making this heavenly meal possible. So much fun, can't wait for the next one!
First, I set up and used my new meat thermometer the Maverick ET-73, love it! Saved my smoke at least twice!
Then I made up my rub/finishing sauce mix...made some changes, but basically comes from SoFlaQuer, mixed with some others and my own input. See rubbed butt here:
Got up at 3 am (yeah, that's how much I like smoked pulled pork!) and put it on the Barbie! Check it:
Babied it for about 4 hours, tried to take naps in between. At about 8 I got up and inserted the probe in the butt.
...waiting ensued...did I mention I love my new dual probe meat thermometer?!
So some 12 hours later, I made some finishing sauce (left out the apple cider vinegar...man that stuff stinks! Used apple juice instead)
Then my coals started to die (thanks to my new thermometer I saw this happening for the SECOND TIME!)....So I swept it away into my oven for the 3/4 hour @ 300.
Here are some pics of the finished butt....I believe I'm developing quite the addiction to some major bark, check this deep dark bark situation!
And the bone falling out...
AND BELOW YOU WILL FIND THE GRAND CANYON OF THE BARK
Another angle of the bone falling out.
And voila (sp?). Here is the final product. Pulled off a chunk and pulled it for dinner, then wrapped the larger section in foil, then towels, and into a cooler for 2 hours. Then pulled it with 2 forks, took about 1/2 hour...probably because I kept stopping to eat it!
Look at that, I mean look at that. I said I was TRYING to remain humble, but with results like this, I'm trying not to run around the house declaring, "I'm a meat smoking god!" at the top of my lungs. Oh great, now I need to go to confession...
And a little closer.
Then I remember BearCarver (I think it was him, if not sorry, credit to where credit is deserved!) saying that he kept the drippings. So I followed this lead and put it in the fridge overnight. The next day, the fat was separated just like he said, and I skimmed it off, and used this juice to sauce the pulled pork heaven. Wish there was more......this stuff is liquid gold I tells ya!!!!!!
And of course the plated version: I ended up eating the CWB separately as it detracted from the super delish smoked pig flesh.
Thanks to all on this forum for making this heavenly meal possible. So much fun, can't wait for the next one!
