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Last pulled pork smoke

post #1 of 9
Thread Starter 
Finally found a few minutes to post about last weekends pork butt smoke. We have the 2 grandkids 6 and 7 and my 12 year old nephew with us while on vacation. So weve been a bit busy.icon_smile.gif

Getting ready to add some rub.

Smoked it around 250 with apple wood til it hit 165 or so and than foiled with some apple juice.
Here it is after about an hour.

took it off the heat when it hit 205 and let it rest. Ready to pull

Pulled and ready for some finishing sauce.

Good sammies if I do say so myself
post #2 of 9
I knew when I saw your temps it would be good.PDT_Armataz_01_37.gif
post #3 of 9
Excellent! Mighty fine looking pork!PDT_Armataz_01_37.gif
post #4 of 9
I tawt I taw me a scored butt!icon_smile.gif

Looks like fine results!PDT_Armataz_01_37.gif
post #5 of 9
Excellent looking smoke! Throw in a side of Dutch's baked beans and I'd have breakfastbiggrin.gif .
post #6 of 9
Great work...looks delicious!
post #7 of 9
What is the purpose of scoring the butt like that? I've noticed it on some of the Q-views. Is it done when the fat is very thick instead of just trimming it down or does it help the fat to melt into the butt better? I'm doing an 8 pounder on Saturday and maybe I'll try it.
post #8 of 9
I would like to know the answer to that also. I would do a search but the question was already asked. Also another question I had was is it fat side up or down, does it even matter?
post #9 of 9
Thread Starter 
In my limited experience, I put it in the smoker fat side down. IMO it helps act as a shield for any temp spikes. I score the fat cap to help the rub reach the meat a bit more . Does it help? Not sure but its what I've done on the last 4 butts in this smoker and I like the result.
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