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Pork Butt/Pulled Pork

post #1 of 5
Thread Starter 
Pork butt was rubbed with Tatonka Dust seasoning, cooked indirect over a Vortex (wide end up) surrounded with lump charcoal and hickory chunks for smoke at a grill temp of 275º.

Here the pork butt is reaching an internal meat temp of 160º and it was double wrapped in foil and brought to 205º. Then wrapped in towels and cooler for a short rest in a cooler before pulling...

The pulled pork is going to make for some excellent sandwiches and ABT filling!

Thanks for looking!
post #2 of 5

Looks great Marty.

post #3 of 5


post #4 of 5

That looks very good, gonna have to make some more pulled pork.



post #5 of 5
That turned out great! Looks very moist and lots of bark in the PP!
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