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Been a while, but back with pulled pork

Discussion in 'Pork' started by downstatesmoker, Oct 30, 2010.

  1. Hi all,

    We're having a non-costume Halloween party tonight and of course when there is a party there is a smoked product. On tonight's menu is the pulled pork I put together last night.

    So here is the basic outline of what I did.

    Wednesday night:

    Combined Fab-P with Apple and Pineapple Juice

    Thursday night:

    Trimmed, Injected, and Rubbed Butts


    The above is one of the untrimmed butts.


    Got home around 6:30. Started the SnP and let it run for about 1 1/2 hour to equalize the temp. Used Royal Oak lump, Pear and Maple wood. Ran the temp up to about 260.

    Meantime I let the pork come up to temp for about an hour and re-dusted them. Then onto the grates around 8PM:



    For the first 3 hours I checked temps about once every 45 minutes. After that I let it go about 1 hour before checking.

    After about 3 hours:


    When the butts hit about 175 I foiled them. I really was looking more for color than temperature.


    You can see that some of the bark is starting to split. The butts really retained their juices very well.

    From there I took the buts up to about 200 before pulling them off the smoker.



    I think put into tin lasagna pans and covered in foil. I tossed into the oven at 170 for 1 hour to rest. Then it was time to pull my pork ;)


    One of the butts I pulled and did not sauce. The second butt I tried using SoFlaQuer's finishing sauce recipe. I modified it as I did not have any Cajun seasoning in the house, I replaced it with my rub. It came out spicy but once I applied it to the pork it didn't add too much heat, just a heck of a lot of flavor.

    All told I was done around 3AM . About 7 hours for 2 mid sized butts not bad.
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Very nice! Real good looking PIG right there.

     I have the recipe for tony Chachere's cajun seasoning .

     I can send it to you if you have a hard time finding cajun seasoning in your area.
  3. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Dang that looks good. i wish i was gonna be at that party
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks very good
  5. Thanx guys. It tasted great last night. I'm sure it will be better today.I can get Cajun seasoning in my area (I'm in NY just outside the city) but just didn't have any on hand. I would be interested in that recipe though.
  6. qdog

    qdog Fire Starter

    Hello I am planning on trying this finishing sauce this weekend.  So did you like compared to the other, would you use it again? 

    Thanks Jeff
  7. Hi QDog,

    I plan on doing all my butts with the sauce from now on.

  8. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Did you keep the temps at 270 the whole time? I wish I could do a butt that fast
  9. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Well you are back on a good note too. there Chris. The butts look great.
  10. outstanding Q view, Downstate!


    that bark is lookin' good!  and check out that smoke ring!  yeah, baby!

    in summary: dang!  nice Q!
  11. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Hey Chris

    Good to see ya posting again. Great looking smoke and sounds like we have another SoFlaQuer convert. I normally dont sauce but when I do it is that one for sure
  12. deannc

    deannc Master of the Pit

    Great looking butts and Qview!  Thanks for sharing.  [​IMG]
  13. Thank you everyone, great to be able to contribute something to this board again. Due to money, working long hours, stress at home, etc, it's been tough to justify smoking food, which my wife will only eat small amounts of.

    I'm hoping this winter to do some more cold smoking, lox would be on the top of the list, though Sausages are looking mighty good too. Anyone have external firebox mods for the Brinkmann Smoke n' Pit Pro?

    @realtorterry - No I was pretty bad with temp control this time around. It jumped anywhere between 180 and 250. Most of the smoke time it sat in the 225 range which is where I really wanted it to be.

    I was surprised at how little time it took to get these done, though they were smaller butts (probably in the 6# range). They jumped in temp the last hour or so, after wrapping them, from 170/180ish to 205ish. That has never happened before so I was extremely surprised when it did.
  14. Those look good enough to eat!
  15. qdog

    qdog Fire Starter

    Thanks Chris good to hear!
  16. Thanx everyone! I just posted up my PP Chili made with the leftovers from this batch.