Pulled Pork for Fathers Day

Discussion in 'Pork' started by talls6, Jun 22, 2015.

  1. talls6

    talls6 Newbie

    Hello Everyone,

    I decided to smoke a couple 4Lb pork butts this past Saturday for my Father and Father in Law. After waiting out a Thunderstorm for almost 2 hours I was able to get the pork butts on the smoker. I fired up the Mini-WSM and loaded it with Hickory and Cherry for smoke.

    After 2 hours things were looking good.


    At the 6 hours mark they were ready to come off the heat. There was a nice smoke ring throughout both butts and they shredded very nicely after a 30 minute rest. The guests of honor were very pleased with the pork. I made a nice East Carolina vinegar based dipping sauce to drizzle over the pork along with some slaw and salads. The best part is that I have plenty of leftovers for sandwiches this week.


    Thanks for checking in. Comments and critiques are welcome.
    Darren
     
    tropics likes this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  3. drewed

    drewed Meat Mopper

    Where did you find a 4lb butt?  Or did you just cut a bigger one into smaller parts?
     
  4. farmerchad

    farmerchad Smoke Blower

    Look'n good. Nice bark. Maybe next time offer a red sauce in addition to the vinegar for your guests, so they can have more options. Nothing wrong with

    .

    east carolina, but options are good.
     
  5. talls6

    talls6 Newbie

    I used a homemade rub one of my co-workers makes. I am not sure of the components. This is his Raspberry version. It is my standard Pork rub. I had the smoker dialed in at 275 for the first 3 hours and then upped to 325 for the rest.

    My local Grocery store has a meat market and they cut the butts down to smaller sizes. I think people like to use them in Crock pots around here. I like them because they fit in my Mini easily and I can cook them quicker. I don't entertain with a lot of people so the 8 Lbs total pork was plenty for us.

    Thanks for the comments. I was planning a few differant sauce options. I did put out a standard barbeque sauce for those who didn't want the East Carlina version. Next time I may put out a Mustard sauce as well. For family I like to keep things simple

    Thanks everyone for the comments.
    Darren
     

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