Kaiser's 1st pulled pork - qview

Discussion in 'Pork' started by kaiser, Mar 7, 2010.

  1. kaiser

    kaiser Smoke Blower

    Here are some early pictures from today's smoke. There is still a looong way to go.

    Meet the meat:
    [​IMG]

    Slathered in mustard and rub (I see now that I probably should have done this last night - oh well):
    [​IMG]

    Into the smoker with you!:
    [​IMG]

    3.5 hour mark.... doing nicely:
    [​IMG]

    Despite the look of things, I am trying to keep the door closed as much as possible... I opened it up to spritz apple juice and figured I'd snap a quick picture.

    I haven't been monitoring the internal temp of the meat yet (will buy a remote probe digital thermometer but haven't yet). I have some old school analog meat thermometers that I'm planning to stick in there in a couple hours.

    Thanks for all the advice, the 5-day course etc everyone! I'm excited.

    Oh, FFR, I used treegje's universal rub. It was great on my turkey legs yesterday so I'm hoping it compliments the pork just as well.
     
  2. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice looking butts so far.

    also looks looks like you got some nice ones with the bone pretty much centered in the meat. good job. [​IMG]
     
  3. 3montes

    3montes Master of the Pit OTBS Member

    Looks like you are off to a great start Kaiser. Looks like a happy ending ahead with some great pp [​IMG] Don't forget the finishing sauce the recipe is in a sticky at the top of the pork forum. Very easy to make and adds some fantastic flavor. Don't forget the qview of the finished product [​IMG]
     
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looking good so far, just let the butts do thier thing and you will be rewarded with a great ending
     
  5. garyt

    garyt Smoking Fanatic

    Looks good. What rub did you use?
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now those are some good looking butts there. Just keep things going in thats direction and you'll be eating some mighty fine pulled pork really soon.
     
  7. kaiser

    kaiser Smoke Blower

    All right! Butts are done and in the cooler!

    I think I made a couple minor mistakes due to not being very confident about what my temperatures were (foiled a bit too early, might have gone a bit above 205 at the end), but I expect it will work out okay. Will put up the final pics when I shred it up in about an hour!
     
  8. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks good so far.........
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks good and its a very forgiving cut of meat so you should be fine.
     
  10. kaiser

    kaiser Smoke Blower

    Finished!!!

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great [​IMG] how was it was the family impressed?
     
  12. red

    red Newbie

    Well done! [​IMG]

    By what means did you wrap that delicious creation?
     
  13. kaiser

    kaiser Smoke Blower

    Not sure what you mean by wrap... the vacuum packaging was done with a Food Saver.

    I used Falconer's post as a guide, but with mustard and treegje's rub. I used Falconer's finishing sauce.

    It was pretty darn good. The mustard made it look creepy, but it tasted great.

    The finishing sauce was good, but I think I might do something a bit different next time.
     
  14. red

    red Newbie

    This is what I meant. Sorry about that... What type of Food Saver do you have?

    Once again, great job! I'm drooling!
     
  15. kaiser

    kaiser Smoke Blower

    Ah - I bought it a long time ago back in the infomercial days (though I think I actually got it at Sam's). It's a Vac 550.
     

Share This Page