Pulled some Pork...

Discussion in 'Pork' started by vlap, Mar 11, 2008.

  1. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Rubbed down a nice boneless pork butt with a tasty rub (ingredient list to follow) Let it sit with the rub for over 30 hours (I had been awake longer) Here it is going into the smoker.


    Checked and added more wood at 120 degrees



    Plateau at 135... Looking good and tasting so as well...


    This plateau never lifted really...The temp slowly went up for the rest of the cook. Here at 170


    Finally made that magic temp... It sure wants to fall apart... At 200 there is little holding it together.


    Grab each side and pull aprt and the meat just falls aprt... YUM! Very moist inside...


    Pulled and ready for consumption!!!


    A finished plate of food...
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    How you liking that little KC?
     
  3. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I like it alot more after this smoke!

    I did not soak the chips for this smoke and I got a better smoke. The chips were fully burnt by the end. In fact I had to add more chips for the first time.

    I think I will do a brisket next ;)
     
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    What did you have in mind..........about a 14 lber? [​IMG]
     
  5. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    A 12 lb'r would fit if split... The smoker does have 2 little racks in it...

    However I was thinking about a 6lb brisket... and maybe another butt ;)
     
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    Have you used both racks at the same time? How even is the temp between the two?
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great Vlap....even the corona.[​IMG]

    You sure put out good food with that KC, I wish I would have bought one while I could.
     
  8. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Temp seems fairly even. Its such a small chamber the temp seems fairly consistant.
     
  9. davenh

    davenh Smoking Fanatic OTBS Member

    Hi Vlap,
    Looks great! How big was that boneless pork butt? Which do you like better bone-in or boneless?
     
  10. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I would like to say it was 6lb at least... I definitely enjoyed the boneless since it makes things easier.
     
  11. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Looks great [​IMG]
     
  12. flash

    flash Smoking Guru OTBS Member

    How so [​IMG]
    The bone basically falls out too. [​IMG]

    By the way, that looks fabulous [​IMG]
     
  13. bertjo44

    bertjo44 Smoking Fanatic

    Looks great. I could sure go for one of those sandwiches. Actually, I just ate a smoked turkey sandwich, not bad either.
     
  14. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats Vlap, a great smoke qith Q View too! I admire you for your approach to getting things done with whatever you have to work with, you find no problem improvising when needed. A good man in the field.
     

Share This Page