First Try at Pulled Pork

Discussion in 'Pork' started by hibobm, Aug 25, 2011.

  1. hibobm

    hibobm Smoke Blower

    I'm going to try smoking a Boston Butt for some good Eastern Carolina Pulled Pork tomorrow.  This is by far my most ambition attempt thus far.  I'll be using a Weber 22.5 Kettle with the Smokenator 1000.  I am going to put a rub on tonight (although I have yet to figure out what rub to use).

    Do any of you have a rub you love (I'm going to buy Jeff's, but not this month)?  Any other pearls of wisdom that I can use?

    I'll upload pics through out the day tomorrow.
  2. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    Just do a google search on pork dry rub. Jeff's is very good. My rub is mostly brown sugar and paprika with  chili powder and cajun spices added in. It's a pretty spicy mixture and I coat the butt with maple syrup and honey then apply the rub before wrapping and into the fridge overnight. Makes for a nice spicy/sweet bark when its done.
  3. I used to use my weber kettle as a smoker and it always did the job really well. Be sure and do the minion method and that will keep the babysitting to a minimum. I use Jeff's rub to but I played with it to fit my taste. I would just google "pork rub" and find one that you think will suit your taste. Good luck and post some pics for us!
  4. roller

    roller Smoking Guru SMF Premier Member

    Better tie them legs down...good luck.
  5. teeznuts

    teeznuts Master of the Pit

    I just did one the other day that I coated with apple juice and the rub was some pepper and then  equal parts kosher salt, garlic powder, onion powder, brown sugar. Simple but I loved it. I also injected with apple juice the night before. Good luck and don't forget the Q-View.
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to seeing your results.
  7. hibobm

    hibobm Smoke Blower

  8. hibobm

    hibobm Smoke Blower

    This was last night!  Equal parts: Brown Sugar, Kosher Salt, Granulated Garlic, Onion Power, Chili Powder, Dried Basil, Cumin, and Paprika.

    The Butt went on at 8am and so far everything is going great!
  9. hibobm

    hibobm Smoke Blower

    [​IMG]1Hour In
  10. hibobm

    hibobm Smoke Blower

    [​IMG]2 Hours In
  11. hibobm

    hibobm Smoke Blower

    I realized that the smokenator was not as snug to the kettle as I thought.  One side of the coals went out so I am trying to get them let again.  Needless to say the temp has been a little harder to control.
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!
  13. hibobm

    hibobm Smoke Blower

    [​IMG]4 Hours In!
  14. hibobm

    hibobm Smoke Blower

    [​IMG]5 Hours In 
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great Bob!

    It's getting some nice bark!
  16. hardslicer

    hardslicer Smoking Fanatic

    very nice.....great pics....thanks for sharing.......[​IMG]
  17. larrym

    larrym Meat Mopper

    I never know how much fat to trim off,, that does look dang gummed good :)  I could eat the crust all day :)  Hope you have it all pulled before Irene gets there to get some :)  Hope you weather the storm okay.
  18. oakporker

    oakporker Newbie

    Everyone wish me luck!! I'm going to attempt my first smoking experience  this weekend with a shoulder. Low and Slow. Probably going to do a 6lb shoulder, so I'm thinking 8-9 hours at 225?
  19. chef willie

    chef willie Master of the Pit OTBS Member

    all looking good....very nice color on those chickys...nice job
  20. larrym

    larrym Meat Mopper

    from what I have read over n over, standard flexible rule :)  1 - 1.5 hours per pound at 225.  Hope everyone drools over it when you are done :)

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