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SC Style Pulled Pork at 16 Degrees; Q/View

post #1 of 15
Thread Starter 
I woke up with a Boston Butt in the fridge that I rubbed down the night before. The only thing I didn't check was the weather; it was 16 degrees out. But, bein the smoker that SMF has turned me into, the temp didn't stop me. The only thing I forgot was a pic of my pulled pork with the slaw on. So here it is:

Rubbed the night before:

5 1/2 hours later and at 195 degrees internal temp it gets dbl wrapped in foil and towels:

and into the cooler for an 1 hour:

here it is out of the cooler

all pulled apart

addin some sauce

I don't know what I'm hooked on more, the pulled pork, fattys, pizza, stuffed loin, 3-tier meatloafs.
Ahh forget it. I'm hooked worse than a catfish on a treble hook. lol

post #2 of 15
Congrats on a great smoke and Q too. You are a determined man to smoke under the conditions Mother nature threw at you.
post #3 of 15
What is your mustard sauce? I have wanted to try some SC style sauce but haven't had the opportunity.
post #4 of 15
Thread Starter 

Mustard Sauce

Source: BBQ USA By Steven Raichlen (Workman, 2003)

2 cups Distilled white Vinegar
1/2 cup Dijon-style mustard
1/2 cup water
1 tbl salt
2 tsp freshly ground black pepper

I mopped the butt every hour for four hours.
I sit here and grab a piece of butt and dip in the sauce like I do chips and dip.
It's real good.
What ya got there for your jeep?
post #5 of 15
I am gonna have to try it out next time I make some pulled pork. Thanks for the recipe Ray! PDT_Armataz_01_34.gif

I dunno that Jeff can afford the bandwidth for me to type everything I have done to that Jeep. biggrin.gif

Suffice to say it is locked and geared on both ends, custom suspension, currently running 35's (have run 37's in the past), custom cage, winch, etc. Wifey's is also locked and on 35's but she has flat fenders. mad.gif Both are TJ's. PDT_Armataz_01_01.gif
post #6 of 15
Looks Great, thanks for the recipe...PDT_Armataz_01_37.gif
post #7 of 15
Great looking PP Ray.
That's my kind of smoke, the ones where Mother Nature rears her ugly head and throws the elements against you but you push on, neither Hell nor high water will stop the smoke!
post #8 of 15
reaching 195 degrees in 16 degree weather is quite an accomplishment but doing it in 51/2 hours in hard for me to believe. right now i got a 4 lb butt on the grill and its been there since 8:oo am and its now 6:00 pm and its only at 175 dgrees. granted im in florida and its 56 degree outside.
the temp in the grill hasnt dropped below 200 degrees all day.
i must be doin something wrong.
enlighten me on you technique .
post #9 of 15
Thread Starter 

You Might Be Stalled

I had one spike all day where it did reach 300. That's when I stoked it and was tending my dog for bout 20 minutes. Besides that I stayed between 225 and 250 throughout the day. I had a bit of a wind problem too. One direction it would feed my fire and the other direction is reverse everything but it all turned out well. The usual time for pulled pork I believe is 1.5 hours per pound. This was a 4 pounder so it should've take bout 6 hours.

Your problem maybe that you are in a stall right now. That is where your meat is not doin anything but staying at one temp. This has happened to me when I may take too long to mop my meat or maybe I accidently doze off in my lawn chair and let my heat go down too far. If this happenes, from what I understand, you just have to keep your fire goin like usual and ride it out. Your meat will come out of it and begin to rise internally again. Hope I answered your question.
Gang, if I'm wrong, tell me and him. I don't need to be passing bad info here.

post #10 of 15
thanks. my temp has only been at 200 to 210 so maybe thats the prob. next time ill try it at 225 to 250.
post #11 of 15
Looks goods. Thanks for sharing.
post #12 of 15
Pulled pork on a roll with Au Jus, It don't get any better than that!PDT_Armataz_01_37.gif
post #13 of 15
man that is great
post #14 of 15
doing a brisket out here in kansas city and 10 degress as we speak
post #15 of 15
nice looking pulled pork. PDT_Armataz_01_37.gif

16 degrees, thats a heat wave.... PDT_Armataz_01_12.gif

ive been out in -10 windchill,and 6 degree temps all day smoking a 5.5 lb. butt. 11 hours later I just pulled it off the smoker, its resting foiled ina cooler right now. I did mine @ 230 degrees the whiole time. basically 2 hours per pound on the nose.
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