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Pulled Pork - Honey & SPOG

post #1 of 3
Thread Starter 

Decided to run a Pork Butt Saturday since we couldn't count on the weather to take the boat out. Ran up to local butcher who cut a fresh 6 pounder for me - nice.

 

Took off hot - about 400 and temp control wasn't my specialty yesterday but we worked through it - was one of the best so far...honey with SPOG rug, Frontier hardwood lump with oak & mesquite, occasional peach chips - love the smell.

 

Not in the pics - a great finishing sauce with water pan drippings, baked beans, corn on the cob, and cole slaw.......and the final pulled product. Had company and we were hungry.

 

 

 

 

 

About 90 minutes

4 hours and some ring baloney for a snack

Foiled at 165, temp guage took a crap at 178...pulled an hour later and was as tender as could be.

post #2 of 3

What no pulled pics?? LOL

 

Great job bud!

post #3 of 3
Thread Starter 

Thank you! sir Lol, I'll try to be quicker with the camera next time!

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