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First butt on MES

post #1 of 9
Thread Starter 
This was absolutely the best pulled pork I've ever done. I think the hubs almost cried.
Injected with Cajun Butter and marinated overnight.
Rubbed and let come to room temp while smoker was heated to 275.
Put pork in smoker and lowered temp to 235. Maintained between 235 and 245.
Smoked with hickory to 165. Stalled around 160 for about 1 1/2 hours.
Added squeeze Pakay, Turbinado Sugar, foiled, back into smoker, and raised internal to 200.
Double foiled, wrapped in towels, and rested in cooler for a little over an hour.
Used SoFlaQuer Finishing Sauce. If you've never used this stuff, you are missing out BIG TIME!!
Served with Spicy Mac & Cheese and Sweet Baby Ray's Honey Chipotle Sauce on the side.


post #2 of 9
Congrats good looking butt.
post #3 of 9
Good lookin' butt you got there Labongio!

post #4 of 9
Thta is some savory looking PP. Congrats on a great smoke and Q too.
post #5 of 9
Thread Starter 

I'm so proud

I'm still smiling over this. I love that it isn't "shreddy" like slaw, but actually was easily separated chunks. I don't know how else to describe it. Isn't that how it's supposed to be?
post #6 of 9
I shred mine, but yours has me thinking of chunking next time.points.gif
post #7 of 9
Looks great. When will you be by with supper? icon_smile.gif

Just kidding, good job.
post #8 of 9
Chopped or pulled or shredded, if the butt is done right they all taste great.
Sounds like you hit on a set of procedures and seasoning that works and delivered some awesome great Q.


I like your ideas will have to give them a try...

Thanks for sharing the pics too.
post #9 of 9
I Love Nice Butts!


No Creosote! A-Maze-N Smokers

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