Daytona 500 Pulled Pork

[bredbaker]

How better to while away the hours during the Daytona race than smoking up a pork shoulder for pulled pork dinner tonight.

First I slathered the shoulder in canola oil then hit it with a savory rub that I found here

http://www.smokingmeatforums.com/t/129563/pulled-pork-dry-rub

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• bredbaker
• Feb 24, 2013

  And then I injected it with some Orange Soda and rub..

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• bredbaker
• Feb 24, 2013

Right now it is sitting in my little Brinkmann charcoal smoker with a few chunks of pecan wood majestically sitting atop Cowboy Brand Lump Charcoal.  More as the day continues...

 

[barnesski1]

 

[davidhef88]

Nice day for it!! I was thinking of doing something while the cars were going around also. Went to a 40th birthday party and got home at 3:30 AM. The smoking idea turned into the wife picking up Applebee's curbside to go while she's going to pick up the kids. Lol. Guess there's always next weekend.

 

[pgsmoker64]

Pulled pork is good anytime...and yours is looking good!

But today...the T-man and I are smoking hot dogs!

Nuthin Fancy....just good eats.

Bill

 

[bredbaker]

I should have mentioned that I covered the pork in oil and rub last night, refrigerated it overnight and took it out early this morning to get to room temp.  Then I injected it.  This is about 45 minutes into the smoke phase..

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• bredbaker
• Feb 24, 2013

The temp got high for about 15 minutes on me, about 350, I have it back to 250 for now, hoping it mellows out to 225 soon.  I closed the damper a little to help with that.  Now for some volunteer work for the local police department before coming back to wrap it up for a while.

 

[jp61]

I should have mentioned that I covered the pork in oil and rub last night, refrigerated it overnight and took it out early this morning to get to room temp.  Then I injected it.  This is about 45 minutes into the smoke phase..

2013-02-24_10-57-35_868.jpg

• bredbaker
• Feb 24, 2013

The temp got high for about 15 minutes on me, about 350, I have it back to 250 for now, hoping it mellows out to 225 soon.  I closed the damper a little to help with that.  Now for some volunteer work for the local police department before coming back to wrap it up for a while.

Looking good so far! I hope you have someone checking on it while your gone.

 

[hfitch]

must be the day for butts!!! I've got mine in the smoker right now wrapped up after 2 1/2 hours getting a nice bark and some smoke from the hickory chips. Just did a basic 1/2 hour brine in salt water, rinsed lightly and dried and rubbed with salt, pepper and a BBQ seasoning blend. Not feeling overly ambitious today so I'm just serving dr'ed up Sweet Baby Rays with homemade fries and vinegar based coleslaw : )

 

[bredbaker]

My police volunteering is on a hand-held police radio guiding a patrol around town, so I am here keeping an eye on it, I guess I made it sound like I was leaving.  I would never leave my pork butt!  I am devoted to my pork butt.

It is a nice day here in Vancouver, WA for bbq, which is rare in February, but who am I kidding, even if it was pouring rain I would still be doing this. 

The neighbor popped his head over the fence, he is smoking some beef jerky today so we are arranging a trade later when we are done.  The whole reason he is bought his pellet smoker was because I started doing it and they could smell it every time.  I feel proud dragging a new drone into the collective.

 

[bredbaker]

Coming to the end of my three hours of pecan smoke and going to wrap it up with some injection juice I have left, then let it sit in 225 for about three hours.  It is starting to look pretty good.

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• bredbaker
• Feb 24, 2013

 

[bredbaker]

It's a wrap!

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• bredbaker
• Feb 24, 2013

  Should sit for about 3 hours in there at 220, but I'll occasionally check internal temps.

Daytona may not have gone the way I wanted it to, but at least tonight we will eat very well.

 

[jp61]

Enjoy! It looks great!

 

[barnesski1]

Looks good!

 

[pgsmoker64]

Mmmhmm....love pulled pork and yours looks ripe for pullin!!!

Bill

 

[kathrynn]

  yummm!  Looks good!

Kat

 

[bredbaker]

The carnivores at the house dug into the finished before I could get a picture, but it turned out excellent and since I bought a two pack of pork shoulders I'll get to do another one in a few weeks.

For our taste I need to adjust the salt content down a little in that rub, but other than that it was an excellent rub and I highly recommend it.  We finished off the pulled pork with Bullseye Sweet and Tangy that was doctored with some extra garlic and a dash of Frank's Wing Sauce.  The neighbors each got a Tupperware of pork because I was torturing them all day long with the smell, I have very appreciative neighbors.

My next planned smoke is a rack of chicken thighs that I will use for a meal and the rest will go into soup or chowder.  Until next time!