First go with pulled pork

kingfishcam

Smoking Fanatic

Original poster

Dec 25, 2012

531

27

Livingston county, Michigan

• Jul 2, 2013

• #1

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??

image.jpg

• kingfishcam
• Jul 2, 2013

 

hambone1950

Master of the Pit

Jul 23, 2012

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Metrowest Boston , ma.

• Jul 2, 2013

• #2

Only don't forget the pictures! What kind of rig you smokin on? :grilling_smilie:

 

kingfishcam

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Dec 25, 2012

531

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Livingston county, Michigan

• Jul 2, 2013

• #3

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..

 

driedstick

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Nov 3, 2011

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• Jul 2, 2013

• #4

Good start I'm in.

 

kingfishcam

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Dec 25, 2012

531

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Livingston county, Michigan

• Jul 3, 2013

• #5

A mid-cook shot..
Threw a couple sweet itiaian sausages in for lunch while I was at it.

image.jpg

• kingfishcam
• Jul 3, 2013

 

jrod62

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New Athens IL

• Jul 3, 2013

• #6

 

frosty

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Oct 25, 2011

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Houston, Texas, USA

• Jul 3, 2013

• #7

Lookin' good so far! 

 

kingfishcam

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Dec 25, 2012

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Livingston county, Michigan

• Jul 3, 2013

• #8

Sweet Italian for lunch. Never tried smoking it before, but very tasty!

 

kingfishcam

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Dec 25, 2012

531

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Livingston county, Michigan

• Jul 3, 2013

• #9

The stall has settled in at 167, just after I foiled and added some blackcherry mikes hard lemonade.

 

kingfishcam

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Dec 25, 2012

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Livingston county, Michigan

• Jul 3, 2013

• #10

Resting in the cooler at 190. Meat fork slid in like melted butter. Qview coming soon!

 

kingfishcam

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Dec 25, 2012

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Livingston county, Michigan

• Jul 3, 2013

• #11

For the finale..

image.jpg

• kingfishcam
• Jul 3, 2013

 

lrlangley89

Smoke Blower

Jun 21, 2013

80

16

Mantachie, MS (Close to Tupelo, MS [birthplace of

• Jul 3, 2013

• #12

Those look nice!! [emoji]127860[/emoji][emoji]127867[/emoji]

 

seenred

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Feb 9, 2009

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N.E. Oklahoma

• Jul 3, 2013

• #13

Those butts look great!  Nice going!

Red

 

kingfishcam

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Dec 25, 2012

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Livingston county, Michigan

• Jul 3, 2013

• #14

Thanks. Turned out really good. Zero complaints from the crowd. The finishing sauce was a great addition too!

 

driedstick

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• Jul 3, 2013

• #15

Looks very good what was total cooking time??

 

kingfishcam

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Dec 25, 2012

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Livingston county, Michigan

• Jul 3, 2013

• #16

About 11 hours. Pit temp was 230 most of the time.

 

jaybone

Meat Mopper

Feb 16, 2013

227

12

Rancho Cordova, CA (Just East of Sacramento)

• Jul 4, 2013

• #17

Good job on the PP!
They look great!