We're having a non-costume Halloween party tonight and of course when there is a party there is a smoked product. On tonight's menu is the pulled pork I put together last night.
So here is the basic outline of what I did.
Combined Fab-P with Apple and Pineapple Juice
Trimmed, Injected, and Rubbed Butts
The above is one of the untrimmed butts.
Got home around 6:30. Started the SnP and let it run for about 1 1/2 hour to equalize the temp. Used Royal Oak lump, Pear and Maple wood. Ran the temp up to about 260.
Meantime I let the pork come up to temp for about an hour and re-dusted them. Then onto the grates around 8PM:
For the first 3 hours I checked temps about once every 45 minutes. After that I let it go about 1 hour before checking.
After about 3 hours:
When the butts hit about 175 I foiled them. I really was looking more for color than temperature.
You can see that some of the bark is starting to split. The butts really retained their juices very well.
From there I took the buts up to about 200 before pulling them off the smoker.
I think put into tin lasagna pans and covered in foil. I tossed into the oven at 170 for 1 hour to rest. Then it was time to pull my pork ;)
One of the butts I pulled and did not sauce. The second butt I tried using SoFlaQuer's finishing sauce recipe. I modified it as I did not have any Cajun seasoning in the house, I replaced it with my rub. It came out spicy but once I applied it to the pork it didn't add too much heat, just a heck of a lot of flavor.
All told I was done around 3AM . About 7 hours for 2 mid sized butts not bad.