Pulled Pork Paloooza w/ Q-view

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adiochiro3

Master of the Pit
Original poster
OTBS Member
Apr 19, 2010
2,088
42
Bay Area, CA
Found some bone-in pork shoulders on sale for .99/lb., so I grabbed 4 and smoked 2 yesterday!  (2 hit the freezer for an event to be named later!)  These were all about 6 pounders.  Rubbed with salt, pepper and brown sugar.  Into the smoker they went at about 9:40am with some hickory for smoke...

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Got a really nice stable temp going...

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Foiled at 165* (one hit IT at about 8:30 pm, the other around 9:30pm).  Oddly enough, they both hit the 195* mark at the same time, though -- around 11:30 pm.  Ya just never know.
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  That's why it's done when it's done.  A total of about 14 hours.  Here they are all wrapped up for a snooze:

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So now I have a decision: wait up for another hour to pull and then refrigerate, or get up really early to pull and refrigerate.  I decided to wait up.  These puppies fell apart perfectly, and the bones came out clean as a whistle.  Juicy and tender.  The aroma was driving the poor dog nuts even AFTER he got the bone out of the chuckie I finished smoking earlier in the evening!

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Here is one of them all ready to go!  I have TWO of these pans in my fridge!!!  Saved the drippings, too:

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I will skim the fat off tomorrow.  Couldn't resist a quick late night taste-test, don't ya know!!!

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Great color, fantastic flavor -- couldn't me much happier unless my family would let me add more heat to the rub!  As it stands, I have to add it as a condiment rather than an ingredient.  Oh, well.  I cook to please family and friends before myself.  Much of this batch is for dinner tomorrow evening with friends and family.  Then: FIREWORKS!!!!

Thanks for looking!  Have a happy 4th!!! 
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James those butts turned out Fantastic...your going to be eating pulled pork this week around the house!! Thanks for the Q-View and have a great 4th.
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Yaaaaaaa!!  Looks delicious...From what I have read only 1 major stall so far today..

My 2 went like clock work too!!

Have a great weekend!!

  Craig
 
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