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My First Pulled Pork w/Q/View

post #1 of 5
Thread Starter 

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



And his Carolina Gold - Wow, dude you got it going on, thank you!!



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
 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!

post #2 of 5

Looks delicious!  I'm intrigued by the curry powder in your spice rub recipe, may have to give your rub a shot on my next PP.  I'm guessing you foiled for the last 4 hours once you put the onions on top??


Great pictures!  I haven't had breakfast yet so your sandwich shot looks especially good.  Thanks for sharing!!



post #3 of 5

That looks so delicious... nice job and I've copied the rub cause it sounds pretty good!

post #4 of 5

Looks awesome from here!



post #5 of 5
Thread Starter 

@SnorkelingGirl - I did foil it, was kinda late last night hen I posted this.

Besides the curry, the cumin, corriander, pepper & paprika are all integral parts of making curries, so it does have a slight indian flair to it (not overpowering though) 
Hope those who try it enjoy it!


Thanks for the compliments all!

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