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Overnight Pulled Pork with Qview

post #1 of 18
Thread Starter 
My wife and I attended a surprise 70th birthday party and a second bbq this weekend. I decided it would be a good idea to bring along some yummies. So off I went to my butcher who was able to get 3 6.5lb pork butts for me.

Since the BBQ's were in the afternoon I figured the best way to handle this would be to do an overnight smoke.

Wednesday night I whipped up a quick marinade and let it marry overnight in the fridge.

Thursday night I picked up the butts. I trimmed almost all of the visible fat off the surface letting the marbled fat do it's work. I injected the butts then dusted them with a rub of my own concoction. I wrapped them and in the fridge they went.

Friday night I got home and set the smoker up. I pulled the butts out of the fridge,redusted them, and let them rest:

Once the smoker came up to temp and stabilized i dropped the butts on and smoked them till about 140. After that I kept the temp at 225 but didn't bother adding any more wood, just coal.

At 165 I wrapped the butts in foil and tossed them back on the smoker. at 190 I pulled them off the smoker, dropped them into 1/2 tray pans, and covered in foil, leaving one corner open for about 15 minutes.

After 15 minutes I closed up the foil and tossed them in an oven to rest, not on, just a non breezy location.

An hour later (about 3:30 AM) I proceeded to pull them.

Since I retained the juices from foiling I was able to reheat by adding just a little apple cider and dropping into a oven at 225 for about 1.5 hours.

Served with a apple cider/vinegar finishing sauce and a sweet and sticky honey bbq sauce of my own concoction.

The pork was demolished with just a couple of leftovers at the second party.

In the future I think I will hold the pork in the smoker till it hits at least 195 or 200. I think it will make pulling it a bit easier.
post #2 of 18
Easier pulling would be nice, but the butts sure looked good the way they were. Do you have a recipe for the marinade and dust, or if you told me you would have to kill me?

It's getting close to lunch here and you have made me real hungry.icon_cool.gif
post #3 of 18
Thread Starter 
welllll alright, you twisted my arm. Marinade was a product called Fab-P.

1 Cup fab P
1 Cup Apple Juice
1 Cup Pineapple Juice

Let rest in fridge overnight.

Dust I will put up later, have to locate the recipe. I'm in the middle of a recipe reorg so it's in a big pile with a couple of thousand other recipe right now.
post #4 of 18
Nice job on the PP. Way to go!
post #5 of 18
Thread Starter 
TY! Best attempt ever. Now just have to refine even further!
post #6 of 18
Fabulous job there Down state smoker. The butts look fine as rice wine.
post #7 of 18
Nice job on the butts.PDT_Armataz_01_37.gif
post #8 of 18
I bet you were the hit of the party, nice butts...PDT_Armataz_01_37.gif
post #9 of 18
Nice butts! I got a couple finishing here myself, with fingers crossed...sliced one small one...good stuff...gonna pull the rest.

Keep the thin blue wisping, it suits you well!

post #10 of 18
Thread Starter 
Thank you guys. Yeah I was a little nervous about the surprise party as the family is Panamanian and they do love their pork, but everyone seemed very happy!
post #11 of 18
Fluffy Doesn't Look Happy... Did He Get Any Q? icon_mrgreen.gif
post #12 of 18
Thread Starter 
Fluffy never gets Q. We keep him lean and hungry. Better for conquering the universe with :)
post #13 of 18
Nice work on those butts. I'll give you points.giffor such a great thread.

I do take my butts to around 205 for pulling and I let them rest for 2 hours minimum. Just fall apart. I did one this weekend. It started out a little over 8lbs and I pulled the entire thing in about a minute.
post #14 of 18
Congrats on that smoke my friend, the Q looks great. I also let mine go till they hit 200°. It's all good my friend.
post #15 of 18
That looks awesome nice jobPDT_Armataz_01_37.gif 200-205 is my goal
post #16 of 18
Great job, looks like the only refine needed is time, take her to 200 and you can just about drop it in your pan from a couple feet and it would shred itself PDT_Armataz_01_34.gif

good job
post #17 of 18
Thread Starter 
Thank you all for your kind wishes. I just got offered 100 year old Sherry barrell chips from somone through linked in for my next smoke.
post #18 of 18
nice lookin pulled pork there,

I also take mine, unfoiled on the smoker, to 195-200 before foiling and tossing in a cooler for a while before pulling.
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