My First Pulled Pork w/Q/View

Been a little busy, this happened just over a week ago, did two pulls in one week, beef brisket & pork.

Photo documented the pork, here it is to share with some recipies 

Pork was smoked around 9 hours, with whiskey barrel wood chips. 

This spice rub was:

1/2 cup paprika

1/4 cup chili powder

3 tablespoons salt

2 tablespoons ground coriander

2 tablespoons garlic powder

2 tablespoons white sugar

2 tablespoons curry powder

2 tablespoons dry hot mustard

1 tablespoon fresh ground black pepper

1 tablespoon ground basil

1 tablespoon ground thyme

1 tablespoon ground cumin

1 tablespoon cayenne

Gave a great flavor!


The 'before' shot


And the after, rubbed and ready to sit overnight in the fridge


After about 4 hours at 240, I got 170, looked beautiful!


Tossed some onions on top (got that idea here)


MAde a batch finishing sauce, receipe courtesy of of SoFlaQuer
http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork


And his Carolina Gold - Wow, dude you got it going on, thank you!!
http://www.smokingmeatforums.com/t/51920/soflaquers-carolina-mustard-sauce


4 more hours got to 205 or 210 the proper IT as reccomended here 


Shredded so easily!


Hit it with the finishing sauce for another 45 min on the smoker


Cameo :) 


Accompanied by my own bastardized version of dutchs wicked beans
http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans
I  split the catsup 50/50 w/bbq sauce, this one had spam instead of bacon, no jalapeno's 
But it definately has made for an amazing guideline, thank you!


And with all I took, you see I did give back, and that, is now one of my fave new rubs, tried it on some chicken thighs yesterday and it was awesome there as well!

And here is a photo of my beef brisket pull, final product, coffee rubbed and acommpanied with Dutchs Wicked Beans. Next time I'll q-view the entire smoke


Happy Friday!