- May 27, 2008
- 9
- 10
Well, I followed Meowey's wonderful instructions for pulled pork and the results were fantastic. I had never touched a smoker or boston butt in my life, so I was a bit nervous. I used a basic salt, garlic, onion rub about 12 hours before I started smokin'. I think the hardest part was getting the damn coals lit. I used lump charcoal with no lighter fluid...but I also didn't have a charcoal chimney. I finally used a paper towel soaked in vegetable oil and it really worked pretty well. Needless to say, I bought a chimney the next day.
I went 8 hours on the smoker and 4 hours in the oven, since it was midnight and I hadn't slept in two days.
Got up with the wife at 4:30am, internal meat temp was pinged at 205. Let it rest in the cooler for a while, then started pulling. The bone slid right out of the first butt and actually fell out of the second on its own. Success! That first taste made everything worth it. The family came over Memorial Day and they all agree that I am now the "*** Master" of the family.
Anyway, here's a shot at about 8 hours in, right before they came off the smoker and into the oven:
I went 8 hours on the smoker and 4 hours in the oven, since it was midnight and I hadn't slept in two days.
Got up with the wife at 4:30am, internal meat temp was pinged at 205. Let it rest in the cooler for a while, then started pulling. The bone slid right out of the first butt and actually fell out of the second on its own. Success! That first taste made everything worth it. The family came over Memorial Day and they all agree that I am now the "*** Master" of the family.
Anyway, here's a shot at about 8 hours in, right before they came off the smoker and into the oven: