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Day Off pulled pork with Q-view

post #1 of 13
Thread Starter 

picked up a pork shoulder with hopes of a great chuck of pulled pork for tonights dinner

 

put mustard and a rub on the pig for about 24hrs and got the smoker up and running bright and early this morning.(6am)

 

running low and slow, all day around 210-230, going purely on temp as i have more then enough time just to let er go until temp tells me its done. have had problems in the past where i have had to rush the last couple hours just to get to the desired temp and its just dried out. going for the super patient route today. 

 

spraying with a mix of apple juice and apple cider vin. wood is mostly apple with a few chunks of hickory thru out the day. 

 

stay tuned

 

"Lordy"

post #2 of 13
Thread Starter 
ge7a5ymy.jpg

Hey piggy piggy
yahoo.gif
Edited by lordL - 6/17/14 at 6:28am
post #3 of 13
Thread Starter 

 

 

a picture of the rig to get the convo going :p

post #4 of 13
Thread Starter 
vu4ugusa.jpg about 5hrs in at a temp of about 142
post #5 of 13
Thread Starter 
just wrapped er up at 167...
post #6 of 13

Hey?? What happened to the pig? LOL

post #7 of 13

Looking tasty!!!

post #8 of 13
Quote:
Originally Posted by PadronMan View Post
 

Looking tasty!!!

 

Might of looked tasty in mid-june...not sure about now! Was just wondering if the piggy ever founds its way onto the dinner table? LOL

post #9 of 13
Thread Starter 
Oh man! This batch was fantastic! Sorry for leaving this one hanging.

This was all a precursor to my wedding a few weeks later. 05404c4fb25807f1b7bf172c3aacaf49.jpg

Wedding went off without a hitch and so many comments on the food.


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post #10 of 13
Thread Starter 
3244fc05698cfdef1bc129169c3d8a96.jpg


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post #11 of 13

Looking good.

post #12 of 13

7 months to cook a butt, that must be a low and slow record:icon_lol:

post #13 of 13
Thread Starter 
Hahaha too busy eating and totally forgot about the thread. Searched back for the pictures!


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