Hey everyone! Been a while since I posted. I've made Pulled Pork a lot over the years. Tried a lot of different things. Usually comes out OK, but not great. This time my Son Dylan had me use his methods and recipes, and it came out great. Dylan said it was a combination of 3 different recipes he's found. Not a lot of pictures, I was concentrating too much on making this, lol. This was also the largest Butt I've ever made, almost 11 lbs bone in.
Started with a Brine, (I've never brined a Butt before, but since I'm "all in" I did it.) The Brine was Water, Molasses and Kosher salt. Brined for 24 hours, then removed and rinsed.
Here it is out of the Brine and rinsed off. Then cross hatch the fat cap and inject with a mixture of 3C Apple Juice, 1C apple cider vinegar, 2T Black Pepper, 2T Kosher Salt (I used less salt due to dietary restrictions.)
Here it is just before injection. Then he insisted I use "Butt Rub", and I did.
I started in the MES at 240' using only Hickory chips and pellets in the AmazN Tube. Started at 1130pm, hoping to have ready around 3pm the next day. Spray with Apple Juice every hour or so.
.
Here it is in the MES just starting. Once the IT hits 165, remove and place in aluminum pan with 4 sticks of butter and pineapple juice in the pan, cover loosely with Aluminum foil, and cook til IT hits 202 or higher as needed for Probe tender.
A mere 18.5 hours later it was ready to remove , wrap and rest an hour.
Here it is finally done and about to be wrapped, etc. IT was 201 but didn't make a difference this was so tender. We pulled it by hand it was so tender and juicy. All ate well and loved it. Very happy with the results, and will do this method each time, from now on. Side note, it was so good, my Wife actually enjoyed it, and she has not tried my pulled pork in 7 years, lol. Thanks for looking in and hope you enjoy.
Started with a Brine, (I've never brined a Butt before, but since I'm "all in" I did it.) The Brine was Water, Molasses and Kosher salt. Brined for 24 hours, then removed and rinsed.
Here it is out of the Brine and rinsed off. Then cross hatch the fat cap and inject with a mixture of 3C Apple Juice, 1C apple cider vinegar, 2T Black Pepper, 2T Kosher Salt (I used less salt due to dietary restrictions.)
Here it is just before injection. Then he insisted I use "Butt Rub", and I did.
I started in the MES at 240' using only Hickory chips and pellets in the AmazN Tube. Started at 1130pm, hoping to have ready around 3pm the next day. Spray with Apple Juice every hour or so.
.
Here it is in the MES just starting. Once the IT hits 165, remove and place in aluminum pan with 4 sticks of butter and pineapple juice in the pan, cover loosely with Aluminum foil, and cook til IT hits 202 or higher as needed for Probe tender.
A mere 18.5 hours later it was ready to remove , wrap and rest an hour.
Here it is finally done and about to be wrapped, etc. IT was 201 but didn't make a difference this was so tender. We pulled it by hand it was so tender and juicy. All ate well and loved it. Very happy with the results, and will do this method each time, from now on. Side note, it was so good, my Wife actually enjoyed it, and she has not tried my pulled pork in 7 years, lol. Thanks for looking in and hope you enjoy.
