My First Pulled Pork w/Q/View

Discussion in 'Grilling Pork' started by smokincanadian, Jun 21, 2013.

  1. Been a little busy, this happened just over a week ago, did two pulls in one week, beef brisket & pork.

    Photo documented the pork, here it is to share with some recipies 

    Pork was smoked around 9 hours, with whiskey barrel wood chips. 

    This spice rub was:

    1/2 cup paprika

    1/4 cup chili powder

    3 tablespoons salt

    2 tablespoons ground coriander

    2 tablespoons garlic powder

    2 tablespoons white sugar

    2 tablespoons curry powder

    2 tablespoons dry hot mustard

    1 tablespoon fresh ground black pepper

    1 tablespoon ground basil

    1 tablespoon ground thyme

    1 tablespoon ground cumin

    1 tablespoon cayenne

    Gave a great flavor!


    The 'before' shot


    And the after, rubbed and ready to sit overnight in the fridge


    After about 4 hours at 240, I got 170, looked beautiful!


    Tossed some onions on top (got that idea here)


    MAde a batch finishing sauce, receipe courtesy of of SoFlaQuer
    http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork


    And his Carolina Gold - Wow, dude you got it going on, thank you!!
    http://www.smokingmeatforums.com/t/51920/soflaquers-carolina-mustard-sauce


    4 more hours got to 205 or 210 the proper IT as reccomended here 


    Shredded so easily!


    Hit it with the finishing sauce for another 45 min on the smoker


    Cameo :) 


    Accompanied by my own bastardized version of dutchs wicked beans
    http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans
    I
     split the catsup 50/50 w/bbq sauce, this one had spam instead of bacon, no jalapeno's 
    But it definately has made for an amazing guideline, thank you!


    And with all I took, you see I did give back, and that, is now one of my fave new rubs, tried it on some chicken thighs yesterday and it was awesome there as well!

    And here is a photo of my beef brisket pull, final product, coffee rubbed and acommpanied with Dutchs Wicked Beans. Next time I'll q-view the entire smoke


    Happy Friday!
    [​IMG]
     
  2. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Looks delicious!  I'm intrigued by the curry powder in your spice rub recipe, may have to give your rub a shot on my next PP.  I'm guessing you foiled for the last 4 hours once you put the onions on top??

    Great pictures!  I haven't had breakfast yet so your sandwich shot looks especially good.  Thanks for sharing!!

    Clarissa
     
  3. That looks so delicious... nice job and I've copied the rub cause it sounds pretty good!
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks awesome from here!

    Kat
     
  5. @SnorkelingGirl - I did foil it, was kinda late last night hen I posted this.
     

    Besides the curry, the cumin, corriander, pepper & paprika are all integral parts of making curries, so it does have a slight indian flair to it (not overpowering though) 
    Hope those who try it enjoy it!

    Thanks for the compliments all!
     

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