The local market had a truckload pork sale so i had to take advantage of that..10 butts and 20 racks of baby back ribs later... i was on the way home to rearrange the freezer to make everything fit. This butt was victim number 1.. 7.7 lbs just waiting to be pulled pork.
I trim the fat cap and apply a generous amount of my sweet and sassy rub. Then it went to the refrigerator for a overnight rest.
After the overnight rest and a morning at work.. my butt was ready to hit the smoker. I had purchased a new A-MAZE-N Pellet burner from Todd and thought this would be a perfect place to use it. I filled the A-MAZE-N with hickory pellets and lit it with a pencil tip propane torch. You need to let the flames burn on the pellets for 5-7 minutes before blowing them out, so they are burning well before you put the A-MAZE-N in your smoker.
I got 11 hours of smoke from this fill of pellets...@ 225 in my MES 30. It is great that this fits on the bars in my MES...now i don't have to remove my bottom drip pan to set my 6x8 on the smokers bottom below the bars. The smoke output from the new pellet A-MAZE-N is probably twice that of the dust burner...like lighting both ends of the duster.
The butt finally made it to the smoker at 1 PM ...MES preheated at 225 and i set back for the ride.
Butt at the 5 hour mark...154*.
At 156* this butt went into a 2.5 hour stall....it just sat there and the waiting game was on.
It took 10 hours for this butt to hit 167. Into a covered foil pan it went with 4 ounces of apple juice.
At this point i brought the foiled pan into the house and finished it in a preheated 240* oven. I took the butt to 205* as pulled pork is what this guy wanted.
Foil pan opened and the butt was so tender it was starting to crack apart in the pan...
I poured the juices into a bowl...put in the freezer to separate the fat...and added the juices to the finished pulled pork.
Here it is...pulled and ready for a sammy. Bear View ALERT !!!
I use SoFlaQuer's finish sauce and you haven't tried it please do!!!!
Well It's Sammy time...
My first sammy..potato salad...and chips
The second sammy i thinned a bit of Famous Dave's "Devil Spit" BBQ sauce and gave that a try but i preferred the PP straight up.
Thanks for looking....Len
The butt finally made it to the smoker at 1 PM ...MES preheated at 225 and i set back for the ride.
At 156* this butt went into a 2.5 hour stall....it just sat there and the waiting game was on.
It took 10 hours for this butt to hit 167. Into a covered foil pan it went with 4 ounces of apple juice.
At this point i brought the foiled pan into the house and finished it in a preheated 240* oven. I took the butt to 205* as pulled pork is what this guy wanted.
Foil pan opened and the butt was so tender it was starting to crack apart in the pan...
I poured the juices into a bowl...put in the freezer to separate the fat...and added the juices to the finished pulled pork.
I use SoFlaQuer's finish sauce and you haven't tried it please do!!!!
Well It's Sammy time...
The second sammy i thinned a bit of Famous Dave's "Devil Spit" BBQ sauce and gave that a try but i preferred the PP straight up.
Thanks for looking....Len
