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First Pulled Pork

post #1 of 12
Thread Starter 

I have a brisket and turkey under my belt and now I am trying out some pork butt.  Normally I wouldn't sweat it but I am smoking this for a church lunch this weekend serving around 50 people.  I have 28lbs to smoke wish me luck.  Here is what I have so far I will post more pictures tomorrow.

 

Dry Rub

 

Here is the meat chilling in the fridge

Fridge

 

Here is my beer of choice for the rub down

beer

 

The Meat
Meat

 

Mustard Base

Mustard

 

The Rub

The Rub

 

Roughly 28lbs

 

post #2 of 12

looks good...can't wait for more!

 

post #3 of 12

 

 

   goodluck.gif

 

 

post #4 of 12

Can't wait for the Done pics!

 

Mike

post #5 of 12
post #6 of 12

Looks like a great start!

post #7 of 12

good start

post #8 of 12

icon_cool.gif

So far so good.

post #9 of 12
Quote:
Originally Posted by Tom C View Post

Don't forget the finishing Sauce.

 

http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork



X2

And believe me when I say, "That finishing sauce makes all the difference in the world"

post #10 of 12
Thread Starter 

Thanks everyone I am going to do the finishing sauce.  I am not a big fan of vinegar base but since it has so many good reviews I am going with it. 

 

Here is the meat after 4 fours internal temp of 140 on average.

photo.JPG

post #11 of 12

Looks awesome!!  The finishing sauce is the best, my wife didn't think she would like it, it is now mandatory.

post #12 of 12
Quote:
Originally Posted by BigCase View Post

Looks awesome!!  The finishing sauce is the best, my wife didn't think she would like it, it is now mandatory.



We love it on almost everything out of the smoker.  I especially love it on wings!  I add a bit more sugar in the rub to get them really crispy.  The vinegar sauce makes a great balance.

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