Pulled Pork Sunday - Trial Run

Discussion in 'Pork' started by mkriet, Apr 3, 2016.

  1. mkriet

    mkriet Smoking Fanatic

    The wife and I are going on a trip to hocking hills later this month with four other couples and I intend to bring the smoker along and make pulled pork for everyone. Since I've never smoked a pork butt before I decided to give it a trial run this weekend. Put the butt on the smoker this morning around 7:30.

    Plan is to have pulled pork for dinner. Looking good so far....

    disco likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!

  3. patg

    patg Meat Mopper

    Looks good so far! However you may be having it for dinner tomorrow. My usual smoke is around 14 or so hours start to finish. Only once have I had a smoke under 12. Keep the pics coming
  4. mkriet

    mkriet Smoking Fanatic

    Moving along
  5. mkriet

    mkriet Smoking Fanatic

    Maybe my first time, but running alright. Temp is at 171 currently. Smokers sitting right at 225. Tell me that don't look sexual Lol

  6. My venison kielbasa today!
  7. patg

    patg Meat Mopper

    She's looking real pretty.
  8. mkriet

    mkriet Smoking Fanatic

    Wooooooo that looks fantastic
  9. b-one

    b-one Smoking Guru OTBS Member

    That butt is looking good!:drool
  10. vegassmoker

    vegassmoker Newbie

    Did you inject it?  And what type of rub did you put on it?
  11. mkriet

    mkriet Smoking Fanatic

    Now that's what I'm talking about!!!

    Pulled at 200 and let rest about an hour wrapped in foil.

    Last edited: Apr 3, 2016
    smokeymose likes this.
  12. keitha

    keitha Smoke Blower

    Well done!
  13. smokeymose

    smokeymose Master of the Pit

    Looks perfect! So what did it take to cook? 10 1/2 hrs?
  14. jeepsjeep

    jeepsjeep Fire Starter

    Looks Great! Would love to know the details of the brine/rub/marinade... smoke time etc, thanks
  15. mkriet

    mkriet Smoking Fanatic

    Hello gents. The butt was about 6.5#s. I didn't brine. I rubbed right before putting on the smoker. I smoked for about eight hours between 225-260. I placed in the foil pan at about 150 degrees. I pulled from the smoker at about 180 and finished in the oven for about 45 mins until it reached 200 degrees. I foiled, weaken in a towel, and let it rest in a cooler for 45mins. The bone pulled out completely clean. It was great.
  16. smokeymose

    smokeymose Master of the Pit

    Looks like you hit all the bases on a "trial run"! I've never brined a butt and the one time I tried injecting just made a mess. Now it's just rub & cook. I'm a believer in the towelling in a cooler thing also. I have about a lb vac-sealed in the freezer that you've convinced me to thaw....

  17. mkriet

    mkriet Smoking Fanatic

    Hey Dan. I'm glad to hear I did it right. Just curious. The bark wasn't as crisp as I hoped for. Just curious if you ate able to get"bark" by using the towel method? If so, if like to know how
  18. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    You did a great job. I have a big red like yours somewhere and if you can smoke with that toucan smoke with anything
  19. mkriet

    mkriet Smoking Fanatic

    Thanks. It can be a bit temperamental at times, but it's the only thing I've ever used. Starting to get pretty good at using it. Just eats a lot of charcoal
  20. smokeymose

    smokeymose Master of the Pit

    Any "bark" will be formed before you pull and rest it. All the towel/cooler resting does is let the fatty juices render out into the meat to get it really tender (It actually continues to cook in the cooler!). As far as using a lot of charcoal, you won't have to use so much when the outside temps get higher. At least I hope so. We're in the same neck of the woods and I did a pastrami on my new offset Sunday and really burned through the charcoal & wood! Bring on the warm weather, please!

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