or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork for Fathers Day
New Posts  All Forums:Forum Nav:

Pulled Pork for Fathers Day

post #1 of 5
Thread Starter 
Hello Everyone,

I decided to smoke a couple 4Lb pork butts this past Saturday for my Father and Father in Law. After waiting out a Thunderstorm for almost 2 hours I was able to get the pork butts on the smoker. I fired up the Mini-WSM and loaded it with Hickory and Cherry for smoke.



After 2 hours things were looking good.



At the 6 hours mark they were ready to come off the heat. There was a nice smoke ring throughout both butts and they shredded very nicely after a 30 minute rest. The guests of honor were very pleased with the pork. I made a nice East Carolina vinegar based dipping sauce to drizzle over the pork along with some slaw and salads. The best part is that I have plenty of leftovers for sandwiches this week.




Thanks for checking in. Comments and critiques are welcome.
Darren
post #2 of 5

Darren that looks great. What kind of rub did you use? How hot were you cooking? 

 

I just did my first PP in my mini 2 weeks ago.

 

http://www.smokingmeatforums.com/t/205071/1st-pork-butt-in-my-mini-with-foams-rolls

 

Richie

 

:points:

post #3 of 5

Where did you find a 4lb butt?  Or did you just cut a bigger one into smaller parts?

post #4 of 5

Look'n good. Nice bark. Maybe next time offer a red sauce in addition to the vinegar for your guests, so they can have more options. Nothing wrong with

.

east carolina, but options are good.

post #5 of 5
Thread Starter 
Quote:
Originally Posted by tropics View Post

Darren that looks great. What kind of rub did you use? How hot were you cooking? 

I just did my first PP in my mini 2 weeks ago.

http://www.smokingmeatforums.com/t/205071/1st-pork-butt-in-my-mini-with-foams-rolls

Richie

points.gif

I used a homemade rub one of my co-workers makes. I am not sure of the components. This is his Raspberry version. It is my standard Pork rub. I had the smoker dialed in at 275 for the first 3 hours and then upped to 325 for the rest.
Quote:
Originally Posted by Drewed View Post

Where did you find a 4lb butt?  Or did you just cut a bigger one into smaller parts?

My local Grocery store has a meat market and they cut the butts down to smaller sizes. I think people like to use them in Crock pots around here. I like them because they fit in my Mini easily and I can cook them quicker. I don't entertain with a lot of people so the 8 Lbs total pork was plenty for us.
Quote:
Originally Posted by FarmerChad View Post

Look'n good. Nice bark. Maybe next time offer a red sauce in addition to the vinegar for your guests, so they can have more options. Nothing wrong with
.
east carolina, but options are good.

Thanks for the comments. I was planning a few differant sauce options. I did put out a standard barbeque sauce for those who didn't want the East Carlina version. Next time I may put out a Mustard sauce as well. For family I like to keep things simple

Thanks everyone for the comments.
Darren
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pulled Pork for Fathers Day