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First go with pulled pork

post #1 of 17
Thread Starter 
Just got the rubbed Boston butts in the fridge for the night. Made a makeshift rub out of whatever we had in the cupboard.
Got one 5, one 4.5 and one 3 pounder.
Going 265 for about 10 hours until IT hits 200, rest for an hour then add finishing sauce.
Any suggestions to my plan??
post #2 of 17
Only don't forget the pictures! What kind of rig you smokin on? grilling_smilie.gif
post #3 of 17
Thread Starter 
I think I am going to use my cres cor electric. Got a house full and might be tough to watch for 10 hours.
AMPS full of pit masters choice sounds good..
post #4 of 17

Good start I'm in.

post #5 of 17
Thread Starter 
A mid-cook shot..
Threw a couple sweet itiaian sausages in for lunch while I was at it.

post #6 of 17

popcorn.gif

post #7 of 17

Lookin' good so far!  sausage.gif

post #8 of 17
Thread Starter 
Sweet Italian for lunch. Never tried smoking it before, but very tasty!
post #9 of 17
Thread Starter 
The stall has settled in at 167, just after I foiled and added some blackcherry mikes hard lemonade.
post #10 of 17
Thread Starter 
Resting in the cooler at 190. Meat fork slid in like melted butter. Qview coming soon!
post #11 of 17
Thread Starter 
For the finale..

post #12 of 17
Those look nice!! 🍴🍻
post #13 of 17

Those butts look great!  Nice going!

 

Red

post #14 of 17
Thread Starter 
Thanks. Turned out really good. Zero complaints from the crowd. The finishing sauce was a great addition too!
post #15 of 17

Looks very good what was total cooking time??

post #16 of 17
Thread Starter 
About 11 hours. Pit temp was 230 most of the time.
post #17 of 17
Good job on the PP!
They look great!
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