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Kaiser's 1st pulled pork - qview

post #1 of 15
Thread Starter 
Here are some early pictures from today's smoke. There is still a looong way to go.

Meet the meat:

Slathered in mustard and rub (I see now that I probably should have done this last night - oh well):

Into the smoker with you!:

3.5 hour mark.... doing nicely:

Despite the look of things, I am trying to keep the door closed as much as possible... I opened it up to spritz apple juice and figured I'd snap a quick picture.

I haven't been monitoring the internal temp of the meat yet (will buy a remote probe digital thermometer but haven't yet). I have some old school analog meat thermometers that I'm planning to stick in there in a couple hours.

Thanks for all the advice, the 5-day course etc everyone! I'm excited.

Oh, FFR, I used treegje's universal rub. It was great on my turkey legs yesterday so I'm hoping it compliments the pork just as well.
post #2 of 15
nice looking butts so far.

also looks looks like you got some nice ones with the bone pretty much centered in the meat. good job. PDT_Armataz_01_37.gif
post #3 of 15
Looks like you are off to a great start Kaiser. Looks like a happy ending ahead with some great pp PDT_Armataz_01_37.gif Don't forget the finishing sauce the recipe is in a sticky at the top of the pork forum. Very easy to make and adds some fantastic flavor. Don't forget the qview of the finished product icon_smile.gif
post #4 of 15
Looking good so far, just let the butts do thier thing and you will be rewarded with a great ending
post #5 of 15
Looks good. What rub did you use?
post #6 of 15
Now those are some good looking butts there. Just keep things going in thats direction and you'll be eating some mighty fine pulled pork really soon.
post #7 of 15
Thread Starter 
All right! Butts are done and in the cooler!

I think I made a couple minor mistakes due to not being very confident about what my temperatures were (foiled a bit too early, might have gone a bit above 205 at the end), but I expect it will work out okay. Will put up the final pics when I shred it up in about an hour!
post #8 of 15
looks good so far.........
post #9 of 15
It looks good and its a very forgiving cut of meat so you should be fine.
post #10 of 15
Thread Starter 

post #11 of 15
Looks great PDT_Armataz_01_37.gif how was it was the family impressed?
post #12 of 15
Well done! points.gif

By what means did you wrap that delicious creation?
post #13 of 15
Thread Starter 
Not sure what you mean by wrap... the vacuum packaging was done with a Food Saver.

I used Falconer's post as a guide, but with mustard and treegje's rub. I used Falconer's finishing sauce.

It was pretty darn good. The mustard made it look creepy, but it tasted great.

The finishing sauce was good, but I think I might do something a bit different next time.
post #14 of 15
This is what I meant. Sorry about that... What type of Food Saver do you have?

Once again, great job! I'm drooling!
post #15 of 15
Thread Starter 
Ah - I bought it a long time ago back in the infomercial days (though I think I actually got it at Sam's). It's a Vac 550.
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