• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First pulled pork

ddow229

Smoke Blower
112
120
Joined Jul 10, 2022
OI! M! G!!
Started at 543am pulled off at 330pm. I ran the smoker at temps ranging between 240 and 280. My modified OK Joe Longhorn is holding those temps very well. About 6 and a half hours in, we hit 162-166 internal so I wrapped. I originally thought about doing a boat wrap but it just sorta all got wrapped. I then ramped the temp up to the 300 ish range. It strayed to 340 a couple times but in the end it didn’t matter. I pulled it off and put it into the oven that was cooling from about 300 degrees while I went to an extremely long beer club officer meeting. I swear they were dragging it out on purpose.
I got to home and the wife had fries and slaw ready. She also made an Alabama Mustard sauce to go with it. Absolutely amazing! I think this was an 8.5 pound butt and it shines through. I did a rub with a SPOG base and then a hickory chipotle honey thing from Cabelas. Man. Just man.
For lunch I did some chicken wings and drums. I did them in a SPOG and a Korean BBQ rub mix I found I the cupboard. About an hour 15 of the smoking in that 240-280 zone and then twenty minutes on the gas grill cranked up as high as it goes, which is around 475-500. Those were tasty. I used Alabama white sauce and the missus used the Mustard sauce.
Some critiquing. The wings probably could have used some more smoker time, maybe 15 minutes. I didn’t temp them at all so I don’t really know what they were, they just looked done. The pork was spectacular. I would have liked to maintained better temp control but it hit 100 degree air temp and about 65 percent humidity. My internal temp felt like it was time to wrap. I think I need to check my thermometer. It seems each probe read a different temp in exactly the same spot. Not a lot but two or three degrees different.
Other than that,
Great day, tater!
 

Attachments

  • F8117021-19E1-4D36-8B04-108D932B34FE.jpeg
    F8117021-19E1-4D36-8B04-108D932B34FE.jpeg
    153.8 KB · Views: 24
  • 004B4C9A-A0D5-4EF7-B28D-F63474CDD5AD.jpeg
    004B4C9A-A0D5-4EF7-B28D-F63474CDD5AD.jpeg
    176.2 KB · Views: 18
  • 822850F7-88CF-4DF6-ACB0-A4D72D4C8555.jpeg
    822850F7-88CF-4DF6-ACB0-A4D72D4C8555.jpeg
    177.5 KB · Views: 21
  • 9B4C65F7-1DEC-4FB9-8DFE-9A6839176175.jpeg
    9B4C65F7-1DEC-4FB9-8DFE-9A6839176175.jpeg
    256.5 KB · Views: 26
  • F6B95D79-D597-4D08-A36A-6ADBBACA4CFA.jpeg
    F6B95D79-D597-4D08-A36A-6ADBBACA4CFA.jpeg
    214.8 KB · Views: 30
  • 56A65629-0BC8-4A81-BB67-139FAF04EE21.jpeg
    56A65629-0BC8-4A81-BB67-139FAF04EE21.jpeg
    192.9 KB · Views: 30
  • 0589E236-57ED-4306-B77B-8466DE7501FF.jpeg
    0589E236-57ED-4306-B77B-8466DE7501FF.jpeg
    162.4 KB · Views: 28

SmokinEdge

Master of the Pit
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
4,773
4,860
Joined Jan 18, 2020
looks delicious. You did right on the temps. Way to get it done, and yes it is delicious.
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.