Fantasy Football Pulled Pork

[duffman]

Doing a few pork butts today for our Fantasy Football draft party in a few weeks. I used up the last of my Joe's Kansas City Big Meat Seasoning rubbing the butts last night. I put them in a new collapsible tub I got for seasoning and storing in the fridge over night. It worked really well.

I got up at about 5:30 this morning and fired up the Pellet Smoker and got them on a little before 6am. I put them straight on the rack this time instead of starting in a pan. I am going to move them to a pan at 4 hours when I prod them to collect the yummy juice.

More to come later!

 

[mcokevin]

Love making pulled pork for large groups. Gets you some great smoky Q that you can do days or weeks in advance, which lets you enjoy the party the day of instead of working the whole time!

Do you find putting the shoulders in pans hurts bark formation? I've never done that, and always just run it directly on the racks. Never had an issue with the pulled pork being dry.

 

[normanaj]

It's already getting to be that time,Pats start training camp today.

 

[duffman]

Do you find putting the shoulders in pans hurts bark formation?

Last time I did them in the pan the whole time and there was a decent bark on top. The juice I collected not only added some moisture to the pulled pork but it amped up the flavor. I got a lot of compliments on the flavor of it. This time I am trying first 4 hours no pan and then pan the rest of the time. That was a suggestion somebody had on my thread last time for more smoke and better bark.

Here is a shoot of them after 4ish hours. I probed them and put them in pans. After the picture I flipped them over so the day was in the bottom.

 

[duffman]

A little over 8 hours in and I covered the pans in foil and turned the smoker up to 275. Temps are running good inside and the outdoor temp is stupid today. Lol

 

[duffman]

I pulled the first butt off the smoker a little after 4 and the second one at about 5. I wrapped them and put them in the oven and let them rest until we got done with dinner. I pulled it and added some of the pan juices at around 7. The meat was so soft and just fell apart in my hands. I didn't even have to use my bear claws to test it. I got to use my new fat separator tonight as well and it worked really well. It is in the fridge now and I am planning on vacuum sealing it up tomorrow.

 

[pc farmer]

Good looking pp for sure

 

[Gedirixin]

I always like having something football-related running in the background while tending a long cook, so I usually visit website to keep live scores and player stats handy during draft day. It makes the whole prep feel way more connected to the games. That collapsible tub setup sounds slick, and once the pork hits the stall, checking match updates keeps the wait from feeling like forever.