Boston Butt - Pulled Pork w/Qview

Discussion in 'Pork' started by buck_snorts, May 20, 2008.

  1. Spent Sunday planting flowers and various other "honey-do's" while smoking my first Butt... I used Jeff's Naked Rib Rub w/mustard and wrapped in plastic wrap overnight, and after pulling used the "stickey" finishing sauce, served Jeff's BBQ Sauce on the side. I toasted the buns, piled on some of the pullin's, added a layer of cole slaw, and topped with a couple of handfuls of crushed French's French Fried Onion Rings from the can.

    Smoked at 250 F. using hickory chunks until it hit 165 F. I used a 50/50 mix of apple juice and Jack Daniels to spray on it every hour after it hit 100 F. I then double wrapped in heavy duty foil and put it back in until it hit 200F. I figured an hour and half per pound, but it was done in seven hours. Cool. I had figured 10 to 12 hours... Then I wrapped in an old heavy duty towel and placed in a cooler for 2 hours still wrapped in foil. It had to sit for about 45 minutes until it was cool enough to pull. It started out at 7.7 pounds, and after I got the bone removed (sorta fell out) and all of the fat and junk removed, I had only lost about a pound. When I pulled it off of the rack in the smoker to transfer to foil a small chunk stuck to the rack. I gave it to Mrs. Snorts and you can guess the pressure to get it finished and onto the plates... [​IMG]

    I have the capacity to do several more at the same time, but being this was my first, I only did the one. Next time I will load it up. Gotta buy some more thermometers first, though. (and get a bigger cooler... )

    Dang! I just made myself hungry again...

    Enjoy the Qviews...


    (it did get a lot more rub added after this shot... )


    This is after the finishing sauce was added. Notice the chunks of bark left after Mrs. Snorts nibbled a bit. Mmmm... Bark Good...


    Plated and ready to go...

  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Excellent looking smoke! That pulled pork sure looks yummy!! [​IMG]
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Buck, everything looks great. That sammie is fine looking. The Jack looks good too but makes me crazy. Wife only allows beer. Good job. Don't blame wife for the nibblin'. Check hand for pork fat. See ya.
  4. desertlites

    desertlites Master of the Pit OTBS Member

    yup all looks great-and slaw&rings on the sammie-yumm-the post sure kills this dial up dude! good job on the smoke.
  5. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Excellent job. I wonder if Jeff is looking for a forum taste tester????
  6. flash

    flash Smoking Guru OTBS Member

    Nice looking grub and HUGE PHOTOS. So, do use a favor and in the Photobucket upload area there is a BLUE options link. Click on it and choose 800 x 600 or smaller size. This way your photos will fit better and we will not need to scroll right to see all the photo and read the text.
  7. flash

    flash Smoking Guru OTBS Member

    Oops see you are using Imageshack. Still they should have an options setup also. [​IMG]
  8. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Great lookin chow Mr Snorts! Is that bacon bits on the sammy?
  9. john dice

    john dice Smoke Blower

    Howd the cribbage go?

    I have that same board.
  10. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    great lookin smoke, great qview as well!!! great job
  11. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Good looking pulled pork. Makin me hungry.

  12. Nope! That's the crushed French's French Fried Onion Rings that come in the can that nobody uses except for that Green Bean Cassarole at the holidays. They really add a 3rd dimension to every bite.

  13. Mr. Flash,

    Having perused most of this wonderful site, I've found that I like the large photos posted better than the small that other members have posted. I haven't been a member here for very long, and I've had a difficult time just figuring out how to use pictures. Since you are a member of the OTBS, I shall strive to show you every courtesy by trying to cut the size down a bit. Please bare with me, as I'm still going through the "Learning Curve". I've done several posts (do a search for my user name), and some looked good, and some looked bad, depending on the size. Of the posts from other folks that did them large, I much prefered them, and had no problem scrolling back and forth to view them. Dang! I'm 60 years old and my eyesight just ain't what it used to be. (Mamma told me to stop that, or I'd go blind... )

    Okay... Back to the Chop Lickin'

  14. Went great! Won 7 of 9! I learned the game when I was 7 or 8 years old... I was having problems in school, and my Grandfather took me aside and said he was going to teach me a game. "Oh, goody! I love games!" Well, my grades turned right around! I didn't know why... but the ol' man knew, for sure. I have a nice start on a collection of boards, and I've graduated to tournament play. Visit: for a list of tournaments in your area and tons of info on stratagy and stuff. It's run by the American Cribbage Congress, and if you have any interest in the game, it's a good place to be. Did you notice the Jack Daniels in the first 2 shots and then the Jack of Diamond turned up on the board? I didn't, until someone where I work pointed it out to me.

    I wish you a 29 hand,
  15. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Fine lookin vittles, mighty fine indeed!
  16. mr porky

    mr porky Meat Mopper SMF Premier Member

    Good stuff[​IMG] As for the bottle of Jack, was that part of the process?
  17. Yeah... Mixed 50/50 w/apple juice, then sprayed on the meat every hour while smoking, then a bit was put into the package while foiling.


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