- Nov 27, 2016
- 3
- 12
Hi Guys,
I have to say that I spent a lot of time reading different posts on how to make the best pulled pork. This was my first attempt and it came out fantastic thanks to all the advice on this forum.
I used a rub consisting of salt, pepper, onion powder, garlic powder, paprika, cayanne pepper, etc.
I put it In my masterbuilt pro 30" electric smoker at 9:30pm last night at 225 degrees. After 3 hours I put the temp probe in and started spraying a mixture of apple juice and rye whisky at about 3 to 1 ratio.
When I got up in the AM, after putting more chips in, I was at about 150. At 164 it stalled for about an hour. At 168, I foiled both pieces while giving them one last generous spray of apple juice and rye whisky.
I had 2 bone in butts, one 7lbs and one 5lbs. I took the 5lb out at about 14hrs and the 7lb at about 15hrs, both at 205 degrees. Wrapped them in towels and into a cooler for 1.5hrs.
The bone pulled out effortlessly and the pork fell apart with little effort. It was the most tender and moist pulled pork I have ever had. I added a finishing sauce derived primarily of worchestire and salt, pepper, paprika, cayanne and a blend of spices.
I put sweet baby rays on the side to add to the Brioche buns as desired with a spicy cole slaw. Great meal for Sunday football.
Thank you to all who have posted their combinations. I took a bit from all and added my own twist and man were my buddies impressed.
Here is the before and after :
Bark was fantastic. And I've got leftovers for days!
Now time to relax with a few cold ones.
-Tyler
I have to say that I spent a lot of time reading different posts on how to make the best pulled pork. This was my first attempt and it came out fantastic thanks to all the advice on this forum.
I used a rub consisting of salt, pepper, onion powder, garlic powder, paprika, cayanne pepper, etc.
I put it In my masterbuilt pro 30" electric smoker at 9:30pm last night at 225 degrees. After 3 hours I put the temp probe in and started spraying a mixture of apple juice and rye whisky at about 3 to 1 ratio.
When I got up in the AM, after putting more chips in, I was at about 150. At 164 it stalled for about an hour. At 168, I foiled both pieces while giving them one last generous spray of apple juice and rye whisky.
I had 2 bone in butts, one 7lbs and one 5lbs. I took the 5lb out at about 14hrs and the 7lb at about 15hrs, both at 205 degrees. Wrapped them in towels and into a cooler for 1.5hrs.
The bone pulled out effortlessly and the pork fell apart with little effort. It was the most tender and moist pulled pork I have ever had. I added a finishing sauce derived primarily of worchestire and salt, pepper, paprika, cayanne and a blend of spices.
I put sweet baby rays on the side to add to the Brioche buns as desired with a spicy cole slaw. Great meal for Sunday football.
Thank you to all who have posted their combinations. I took a bit from all and added my own twist and man were my buddies impressed.
Here is the before and after :
Bark was fantastic. And I've got leftovers for days!
Now time to relax with a few cold ones.
-Tyler
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