I like big butts and I can not lie...

[chilerelleno]

Man that is some tasty looking pulled pork.
Nice cook.

 

[schlotz]

Try a variation. Dissolve completely 8 oz of dark molasses, 1/2 cup of pickling salt & 2 quarts of water in a 2.5 gal ziplok bag by stirring with a rubber spatula. Insert the butt, squeeze out the air and seal. Place in a large bowl (safety for leaks) and put in the fridge overnight 12-15hrs. Remove, pat dry, apply rub and smoke.

 

[GATOR240]

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So I had this hankering for pulled pork. I bought an 8.5 pound Boston butt last week and decided that today was the day. I ran this one hot and fast around 260 or 270 for the full cook. I also let it ride out with no wrapping this time. I used a fresh batch of Jeff’s rub. I also injected it last night before bed and I left it in the cryo pack during that process. That really cut down on the mess. Here are some shots of the process and the final plated product.

NICE butt and meal!

 

[RiversideSm0ker]

NICE butt and meal!

Thanks Gator. I appreciate the compliment and the like.

George

 

[RiversideSm0ker]

Man that is some tasty looking pulled pork.
Nice cook.

Hey Chile, thanks for the kind words and the like.

George