got a hankerin for some pulled pork

Discussion in 'Pork' started by uncle_lar, Feb 20, 2010.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Picked up three nice butts for some pulled pork.
    GOSM is filled with salami now, but Im think about 3am Sunday morning
    these babies are going to hit the smoke.
    I think I'm going to do a combination of apple and cherry with these.
    Mop with a little apple juice and Capt.Morgan
    Here they are all trimmed up. One was just over 8#s the other 2 are 7.5# each

    gave them a generous coating of Yoshida's then coated with my homemade rub

    all wrapped up to rest. I will dust them again before I put them in the smoke

    more to come......
     
  2. Looks like yer off to a good start. Caint wait ta see the finished product.
     
  3. tn_bbq

    tn_bbq Smoking Fanatic

    You expecting a big crowd?

    Looks good. I saw some butts at grocery for $.99/lb. (that's about as good as it gets around here).
     
  4. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    busy weekend smokin' for you eh Lar, lookin good.
     
  5. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Quote:
    You expecting a big crowd?

    Looks good. I saw some butts at grocery for $.99/lb. (that's about as good as it gets around here).



    these were on sale for .99 too
    my wife's niece just had both knees replaced so we are going to take some
    over to her and her family and have a little ourselves.
    I love cooking for someone in need when the time arises.
    if there's any left I will vac it for later use.
    never hurts to have a little pulled pork on hand for unexpected guests
     
  6. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    just a little but I love it!
    just finished changing the oil in the wife's car and washing and waxing it too!

    what you got smoking this weekend Jim??
     
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    i got some posts up, bologna, bacon wrapped hot dogs, meatballs, and 3 meat loaf.

    tomorrow a cajun butter injected whole chicken.

    THese mid-30 temps feel like summer comared to how the weather has been.
     
  8. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    no kidding, it hit 39 here today
    it does feel like summer
    sounds like we may get hit with some snow again but the temps may keep the worst to the north
    gonna have to check out your other posts
    what??? no baby backs this weekend!! LOL
     
  9. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    lol.

    I bought a 3 pack, but tossed it in the freezer. [​IMG]
     
  10. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    03:30 hours Sunday, the butts are in



    stay tuned.........
     
  11. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking butts you have there. I'd be interested to know what it taste like with the Yoshida's. Keep us informed please.
     
  12. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    a little over 8 hrs in and looking good, stalled around 165*
    stay tuned
     
  13. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    cant wait to see the finished butts lar.
     
  14. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    had to do a quick door open to give them a spritz, so snapped a quick pic
    through the stall and moving again @174* and looking good!
    tic toc ...........
     
  15. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    11.5 hours and they are @187*
    they stalled around 176 for over an hour but they are
    moving right along now. I wont open the door again until they hit 200*
    then its foil time and in cooler for about an hour and then its pull time!
    stay tuned
     
  16. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    lookin great,

    I like your style.. no foil til their out of the smoker..[​IMG]
     
  17. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Here's the final Qview of my pulled pork
    I started at 3:30 this morning and I finished pulling them with my wife's help at 6:00 tonight. they turned out perfect.
    great bark and the Yoshida's under the rub gave the bark a great taste.
    I am very happy with the whole cook!
    I pulled them at 200* then foiled them and out in a cooler for an hour before
    we pulled them.
    here's a few parting shots.
    thanks for watching.
    the bones pulled out clean

    they where juicy as could be

    close up
     
  18. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now you'll have some PP in the freezer. and some for a sammie or two and then some for beans.
     
  19. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice pulled pork there lar. really nice. [​IMG]
     
  20. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    yep...that looks great!
     

Share This Page