Kaiser's 1st pulled pork - qview

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kaiser

Smoke Blower
Original poster
Feb 21, 2010
118
10
Austin, TX
Here are some early pictures from today's smoke. There is still a looong way to go.

Meet the meat:
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Slathered in mustard and rub (I see now that I probably should have done this last night - oh well):
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Into the smoker with you!:
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3.5 hour mark.... doing nicely:
DSC_6823.jpg


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.
 
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.
PDT_Armataz_01_37.gif
 
Looks like you are off to a great start Kaiser. Looks like a happy ending ahead with some great pp
PDT_Armataz_01_37.gif
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
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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.
 
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!
 
It looks good and its a very forgiving cut of meat so you should be fine.
 
Looks great
PDT_Armataz_01_37.gif
how was it was the family impressed?
 
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.
 
This is what I meant. Sorry about that... What type of Food Saver do you have?

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