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Noob's 8.5 lb pulled pork QView

post #1 of 11
Thread Starter 

Hi all! 


I posted these pics in the Roll Call but it was suggested y'all might wanna see. I'll post more when its done resting. Used my Big Joe Kamado. Brined for 12 hours rubbed heavily. it took 17 hours to get to 203. This was my first smoke on a Kamado style Q. I woke up at 3 am and was losing temp- I didn't have enough fuel. But I was back on track by 4 am and it finished at 11:30 this morning. I sprayed it down with a mix of apple cider and dark rum once an hour for the last 4 hours.I made a hog wash and am planning on serving on King's Hawaiian rolls with slaw and pineapple. more pics on the way.







post #2 of 11
Looks great!

Look up dirtsailor's thread on making portugeuse sweet bread in the bread forum if you want to try and make your own "Hawaiian" rolls. I tried some a few days ago and it wasn't hard and they were really good!!!

It also made the house smell awesome...

Plan on it taking about three hours to make.
post #3 of 11

Nice ,Barky , Butt :drool That's what I like...


You did yourself proud ,Stevegear , Thumbs Up .


Have fun and . . .

post #4 of 11
Looks good and tasty,nice job!
post #5 of 11
Thread Starter 

thanks all!


As promised- here is the rest of the night. In all honesty- maybe a little dry but the hogwash fixed that. I won't complain for my first go round with this smoker. If anyone chimes in on why it was dry, I wouldn't be hurt.














Edited by stevegeer42 - 11/18/14 at 7:17am
post #6 of 11
That looks really great
post #7 of 11
Looks tasty!
post #8 of 11

Looks good! I like the Hawaiian roll idea.Got a 9.5 butt going as we speak, holding steady at 240, hoping it 's not a 17 hour smoke! ha. 

post #9 of 11
Thread Starter 

Yeah- 17 hours was brutal. It stalled at 153 for 3 hours. I think I'll wrap it next time I hit the stall.

post #10 of 11

I figure two hours per pound for butts.  If the bone pulls before that, no problemo, it'll hold in a cooler for hours.  (Not allowing a long enough rest,double  wrapped in foil in a cooler, can lead to dryness.)


Good looking bunch of pic's Steve.  Looks like it came out fine.

post #11 of 11

SOoooooo, yea.


Gotta love a big butt. So welcome for some attention and so forgiving...


On at 12 noon, steady at 240 give or take, and off at around 4 a.m. So a steady, sturdy 16 hr smoke, Hickory and apple mix, no crutch, heavy bark and had the collards in the sheet pan just beneath to catch all the love and give them a good 4-5 hr cook.


Into the kitchen oven to hold until this A.M. and still warm, hot in areas, pulled and waiting for me to apply the appropriate dose of finishing sauce. 9.5#'s going in, probably yield around around 7-8+ coming out. More than enough to feed a gang of football fans hungry for another playoff win in the Va. 6A playoffs!


Go Rapids!




Now, if someone can tell me how to put a picture up here, I would!

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