Weekend Smoke - Pulled Pork with Q-View

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toxie

Meat Mopper
Original poster
SMF Premier Member
Sep 8, 2009
239
11
The Buckeye State
I got two pork butts from Sam's at about 17.5 lbs total.

Brined for 12 hours...

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Then I rubbed them in mustard and dry rub.

Off to the smoker...temp set at 225 to start.

What a great day for smoking!

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I love my stick burner! Burning oak and wild cherry.

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Both pieces stalled at around 157-159 degrees.

This is at internal temperature of 161 and 167 right when I pulled them to wrap in foil.

Once foiled, I bumped the smoker temp up to 275 for the remainder.

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Very juicy!

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Pulled out of the smoker at 205 internal after 12 hours total cook time and then I wrapped them in towels and placed them in a cooler to rest for about an hour before pulling.

They just fell apart. Still very juicy and oh so tender.

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On a bun with a little sauce....pure heaven!

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With some mashed taters and gravy over the pulled pork...This was sooooo good!!!

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Thanks for looking!! 
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Last edited:
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OK...You have awesome equipment!...You bang out some Pretty Pork!...Then you leave out all the DETAILS...What's up with that!?!...
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...JJ
 
Thanks Guys!

The brine mix I used is this.

Please note that this is for two butts, cut the recipe in half for only a single butt...

16 ounces or 3/4 cup molasses
24 ounces pickling or Kosher salt
4 quarts water

For the rub, I used Jeff's rub recipe.
 
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