First go with pulled pork

[kingfishcam]

Just got the rubbed Boston butts in the fridge for the night. Made a makeshift rub out of whatever we had in the cupboard.
Got one 5, one 4.5 and one 3 pounder.
Going 265 for about 10 hours until IT hits 200, rest for an hour then add finishing sauce.
Any suggestions to my plan??

image.jpg

• kingfishcam
• Jul 2, 2013

 

[hambone1950]

Only don't forget the pictures! What kind of rig you smokin on? :grilling_smilie:

 

[kingfishcam]

I think I am going to use my cres cor electric. Got a house full and might be tough to watch for 10 hours.
AMPS full of pit masters choice sounds good..

 

[driedstick]

Good start I'm in.

 

[kingfishcam]

A mid-cook shot..
Threw a couple sweet itiaian sausages in for lunch while I was at it.

image.jpg

• kingfishcam
• Jul 3, 2013

 

[jrod62]

 

[frosty]

Lookin' good so far! 

 

[kingfishcam]

Sweet Italian for lunch. Never tried smoking it before, but very tasty!

 

[kingfishcam]

The stall has settled in at 167, just after I foiled and added some blackcherry mikes hard lemonade.

 

[kingfishcam]

Resting in the cooler at 190. Meat fork slid in like melted butter. Qview coming soon!

 

[kingfishcam]

For the finale..

image.jpg

• kingfishcam
• Jul 3, 2013

 

[lrlangley89]

Those look nice!! [emoji]127860[/emoji][emoji]127867[/emoji]

 

[seenred]

Those butts look great!  Nice going!

Red

 

[kingfishcam]

Thanks. Turned out really good. Zero complaints from the crowd. The finishing sauce was a great addition too!

 

[driedstick]

Looks very good what was total cooking time??

 

[kingfishcam]

About 11 hours. Pit temp was 230 most of the time.

 

[jaybone]

Good job on the PP!
They look great!