First Pork Butt - Pulled Pork

[nkpal624]

Just finished up my first pork butt tonight. It went extremely well for my first time. It ulled apart very easily and tasted delicious. It was about 7.5 lbs raw and took 9 hours on the smoker with a temperature hovering around 225°. I crutched it with foil at 160° and took it off of the smoker at 196°. I let it rest 30 minutes before pulling.
I used Jeff's finishing sauce recipe after pulling it and I also did a couple of bowls in different barbecue sauces. I used a simple salt, pepper, and brown sugar rub and did not mop it during the smoke. Here are some pictures of the result.

Nick

 

[bowdiddley]

Looks good!

 

[motolife313]

Did u cook that on a stick burner? Looks good!

 

[6GRILLZNTN]

Very fine looking plate of food you have there!

 

[Winterrider]

Looks like a winner. Jeff's finishing sauce is good. Little change of pace, try SoFlaQuers finishing sauce. His is on here and very easy. Wifes favorite.
Like

 

[nkpal624]

Did u cook that on a stick burner? Looks good!

Yup. I used the CharGriller that is in my picture. I made a few modifications to it the other day too to improve the heat sealing and chimney. The mods went a long way to help keep the temperature steady compared to what I had been dealing with before.

Nick

 

[motolife313]

Nice. What kind of wood did u use? I used mine today aswell.

 

[nkpal624]

I started with two chimneys of Cowboy Natural Hardwood lump charcoal and a hickory chunk from Oklahoma Joes. I ran out of the Cowboy charcoal about halfway into the smoke and switched to Kingsford original briquettes that I had lying around. I kept it consistent with the hickory throughout the smoke though. Early in the spring I plan on picking up a 1/4-1/2 a cord of seasoned hardwood. I burn through the Amazon and Lowe's stuff much too quickly for how much I spend on it.

 

[TomKnollRFV]

Looks good to me!

Some time, when you do a pork butt, at the end, make corn bread under it, some drippings get into the cornbread as it smokes, I think you might like it ;)

 

[motolife313]

Nice. I use nothing but hardwood myself. And I sell it on CL here in the PNW. 25$ per wheel borrow. Most guys email and flake.

 

[gmc2003]

Nice looking PP you got there.

Point for sure.
Chris

 

[SmokinAl]

Good looking PP!
Can't beat a meal like that!!
Everything looks delicious!
Al

 

[nkpal624]

Used some leftovers to make a pulled pork and egg sandwich for breakfast today. My favorite part of smoking large cuts of meat is having great for a day or two after.

 

[tropics]

Is that a home made biscuit ?

Googled Firewood for you
https://www.google.com/search?q=Fir...60l3j69i59.27103j0j7&sourceid=chrome&ie=UTF-8

 

[nkpal624]

Not quite homemade. It came from one of those cardboard rolls. still delicious though. The macaroni and cheese was stouffers oven macaroni too. Nothing special other than the pork. I need to make some good mac and cheese though after seeing some of the pictures on here.

 

[nkpal624]

Looks like a winner. Jeff's finishing sauce is good. Little change of pace, try SoFlaQuers finishing sauce. His is on here and very easy. Wifes favorite.
Like

Correction: I did use SoFlaQuers finishing sauce. The pulled pork with nothing but the finishing sauce on it was the biggest hit. Wanted to give credit where it is due.

 

[TomKnollRFV]

Not quite homemade. It came from one of those cardboard rolls. still delicious though. The macaroni and cheese was stouffers oven macaroni too. Nothing special other than the pork. I need to make some good mac and cheese though after seeing some of the pictures on here.

You gotta try some smoked n cheese some day. I just did a batch based off that recipe with cottage cheese and it was amazing!

 

[sauced]

Great looking PP....nice job!! I start my offset with charcoal then only add small splits for the remaining time the meat is cooking.

 

[ab canuck]

Great looking PP. color looks great and love the sammies. Way to go. LIKE

 

[uncle eddie]

Awesome looking PP for your first or 101st try. Very nice...Like!