fathomthis
Fire Starter
- Aug 28, 2010
- 53
- 10
This is my own recipe. 75% of the fun is coming up with crazy stuff to make food with. Sure I get all my ideas from this website but the end result is a mixture of what I think will be best and that's how I came up with this!
Beginners Luck Pulled Pork!
7lb. Bone out pork butt
John Henry's Wild Cherry Chipotle Rub.
Jim Beam's Red Stag Bourbon.
Apple Juice
2 12 ounce bottles of your favorite root beer (i like rat bastard!)
Couple of freezer bags
Couple of roasting tins
Apple and Cherry wood chips
Lump charcoal
I usually start the prep roughly 36 hours before i intend to smoke. So for this example we will say Saturday morning is what were shootin for.
Thursday night is simple. Take your pork butt and double bag it in freezer bags and pour in your root beers. Seal them up and place in a tin in the fridge over night. Hop online and work up that hunger on the smokin forums! ;-)
Friday night after 24 hours in root beer. Pull out the butt and let it drain, but dont pat dry, thats jut wasteful. Start rubbing with john henry's cherry chipotle and dont be shy. Wrap in plastic and set in the fridge for another 12 hours.
Saturday morning its time to get the smoker goin at around 225-240. For this recipe i dont use anything but water in the pan. Once the fires ready and the pan is full pull out the rub and throw a bit more rub on where necessary. Throw that baby on the smoker and head back to the forums!
The fun part starts at 140 degrees IT. I take 3 parts apple juice and 1 part red stag bourbon. Dont mess around here, when i say spritz i mean i want that butt dripping and wet! do this as often to keep the outside looking moist. This will slow down the cooking time but thats what its all about. Every 30 minutes is a good rule but i just like to keep it moist looking.
i keep doing this till i hit 165 degrees IT and then i wrap in heavy aluminum foil, making sure to wrap it so no drippings get out, and also giving it a last spritz.
Cook till shes at 200 and take it off the heat and rest it in a towel and cooler for as long as you can stand it.
Once its sat for a while, start pulling the meat in its own juices. No finishing sauce or anything. Its ready to eat as it on anything you like. I prefer hawaiian sweet rolls.
Have fun with this one! =-) And good luck to everyone posting!
Beginners Luck Pulled Pork!
7lb. Bone out pork butt
John Henry's Wild Cherry Chipotle Rub.
Jim Beam's Red Stag Bourbon.
Apple Juice
2 12 ounce bottles of your favorite root beer (i like rat bastard!)
Couple of freezer bags
Couple of roasting tins
Apple and Cherry wood chips
Lump charcoal
I usually start the prep roughly 36 hours before i intend to smoke. So for this example we will say Saturday morning is what were shootin for.
Thursday night is simple. Take your pork butt and double bag it in freezer bags and pour in your root beers. Seal them up and place in a tin in the fridge over night. Hop online and work up that hunger on the smokin forums! ;-)
Friday night after 24 hours in root beer. Pull out the butt and let it drain, but dont pat dry, thats jut wasteful. Start rubbing with john henry's cherry chipotle and dont be shy. Wrap in plastic and set in the fridge for another 12 hours.
Saturday morning its time to get the smoker goin at around 225-240. For this recipe i dont use anything but water in the pan. Once the fires ready and the pan is full pull out the rub and throw a bit more rub on where necessary. Throw that baby on the smoker and head back to the forums!
The fun part starts at 140 degrees IT. I take 3 parts apple juice and 1 part red stag bourbon. Dont mess around here, when i say spritz i mean i want that butt dripping and wet! do this as often to keep the outside looking moist. This will slow down the cooking time but thats what its all about. Every 30 minutes is a good rule but i just like to keep it moist looking.
i keep doing this till i hit 165 degrees IT and then i wrap in heavy aluminum foil, making sure to wrap it so no drippings get out, and also giving it a last spritz.
Cook till shes at 200 and take it off the heat and rest it in a towel and cooler for as long as you can stand it.
Once its sat for a while, start pulling the meat in its own juices. No finishing sauce or anything. Its ready to eat as it on anything you like. I prefer hawaiian sweet rolls.
Have fun with this one! =-) And good luck to everyone posting!
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