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Pulled pork

post #1 of 19
Thread Starter 

Making PP Sunday, I have a 8 lb butt, will be injecting it Saturday and putting my rub on it. I changed my rub for the butt and we will see, how it comes out. I also am trying North Carolina BBQ 

post #2 of 19
Let us know how it goes!
post #3 of 19
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

Let us know how it goes!

oh i will trust me!!

post #4 of 19

I'm in!

 

:popcorn

 

Al

post #5 of 19

Great....can I place my order now? 

post #6 of 19
Thread Starter 

it will be my first time making it so if you lived in Arizona i would say sure but, i dont even know how its going to come out 

post #7 of 19
Quote:
Originally Posted by Bowhunter3290 View Post

it will be my first time making it so if you lived in Arizona i would say sure but, i dont even know how its going to come out 

If you follow what you described, it should be great! Plan on a long cook though.
post #8 of 19
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post


If you follow what you described, it should be great! Plan on a long cook though.

8 hours, you think thats what ive been reading wrap at 5 or should i just let it stay unwrapped 

post #9 of 19
Quote:
Originally Posted by Bowhunter3290 View Post

8 hours, you think thats what ive been reading wrap at 5 or should i just let it stay unwrapped 

It's all up to you and how much bark you want. Wrapped, it may cook faster, but the bark will suffer. Unwrapped, good bark, but longer cook time.

I did 2 8 pounders last night. Started then at 5:30 and the finished at around noon today. Butts have a mind of their own, you can't time them consistently.
post #10 of 19
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post


It's all up to you and how much bark you want. Wrapped, it may cook faster, but the bark will suffer. Unwrapped, good bark, but longer cook time.

I did 2 8 pounders last night. Started then at 5:30 and the finished at around noon today. Butts have a mind of their own, you can't time them consistently.

dang that is a long time, yeah that changes everything, i was going to start it around 8 or so to have it around 5 or 6 but with that i dont know 

post #11 of 19
It reheats well. All that I cooked will be eaten by may parents over many many meals. I vac packed it to freeze, but once defrosted it reheats with a finishing sauce really well.
post #12 of 19
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

It reheats well. All that I cooked will be eaten by may parents over many many meals. I vac packed it to freeze, but once defrosted it reheats with a finishing sauce really well.

well this will be the first time im ever trying NC sauce 

post #13 of 19
If you wrap your butt you can always finish in the oven as well. I really like having a unit that can run all night!
post #14 of 19
Thread Starter 
Quote:
Originally Posted by b-one View Post

If you wrap your butt you can always finish in the oven as well. I really like having a unit that can run all night!
Yeah but then that would take the fun out of keeping a fire going and relaxing and that's what BBQ is all about. Family friends and eating good right
post #15 of 19
Thread Starter 



post #16 of 19
Thread Starter 
Took 10 hours. Moist and delicious, wife said it was so good she didn't even need sauce
post #17 of 19

Looks good!

post #18 of 19
Great job. There's nothing quite as good as PP.

Gary
post #19 of 19
Thread Starter 

it is even good second time around 

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