Pulled Pork

[TNJAKE]

That's some good looking pork. I love those Meat Church rubs.

Appreciate it. Cant go wrong with any of their rubs

 

[TNJAKE]

Looks delcious!! Love the use of the pan juice. For me it’s a must for great pulled pork. Yours looks great.

Thanks jcam and I agree

 

[TNJAKE]

Thanks. You wont be disappointed with that rub

Great looking PP, I'll have to look for that rub.

 

[TNJAKE]

Looks delicious!

Thanks!

 

[TNJAKE]

Thanks fowl. Hope you got your smoker today

I'm doing pulled pork this weekend. I look forward to sharing my results.

H

 

[TNJAKE]

Just started adding pan juice to mine as well, definitely steps it up a notch. Nice cook!

Thanks teal

 

[TNJAKE]

Love the pulled pork! Looks great. I just received some of the Gospel rub. Gonna try it real soon.

Thanks. It's good stuff

 

[Steve H]

Looks very good!

 

[TNJAKE]

Thanks again!

Looks fantastic Jake!
Great looking meal!
Al

 

[TNJAKE]

Looks great Jake....too funny I did a boston butt saturday also.

Reminds me I need to get it posted.

LIKE!

John

Lol. Thanks. Pics or it never happened!

 

[TNJAKE]

Looks very good!

Thanks steve

 

[sawhorseray]

That is some mighty fine looking dead pig meat there Jake, nice piece of work! Like, RAY

 

[TNJAKE]

That is some mighty fine looking dead pig meat there Jake, nice piece of work! Like, RAY

Thanks ray

 

[irun4him]

Morning smokers. Smoked a pork butt Saturday and just now getting around to posting it.

Got up about 5am Saturday morning and fired up the smoker. While waiting for it to come to temp I got out the butt and rubbed it down with The Gospel from Meat Church.
View attachment 427161

After the smoker reached 225° it was time to put the butt on. I used hickory and cherry mixed.
View attachment 427162

After 2 hours I spritzed with apple juice every hour.
View attachment 427163

About 6 hours in IT was 158° and stalled out
View attachment 427164

At that time I threw it in an aluminum pan and fouled the top. Didnt get a pic but yall know what foil looks like. If not use your imagination.

After 5ish hours the IT was 205° and my probe test went in like butter. I took it out of the pan and double wrapped in foil and put into cooler with towels for about an hour and a half. Saved my pan juices for later in a jar in the fridge so fat could separate from juice.

View attachment 427165View attachment 427166

Pulled it
View attachment 427167
View attachment 427168
After I pulled I mixed in a couple tsp of the pork juice I saved and a dash of rub and tossed it all together.

View attachment 427169
Some chips and tater salad and it was time to eat

Vac sealed leftovers sunday after round 2 of pulled pork sandwiches after church. Here is the jar of separated pork juice. Scrapped off the fat and added a couple tsp of the pork "jelly" to each bag. This help keep pork moist when reheated for another meal.
View attachment 427170
View attachment 427171
Think I'm gonna use the leftovers for an upcoming Brunswick Stew

Great tips and pics! Thanks!

 

[irun4him]

That's some good looking pork. I love those Meat Church rubs.

I'm going to have to try them out! I wonder if our local shops may have some, hmmmmmm.