Few friends and I decided a Tuesday was a good day for a Q, so decided on some Pulled Pork, Dutch's Beans, and Mac & Cheese. Just recently started getting into photo-documenting the cooks more, so figured I'd post it up. I always enjoy coming on here and seeing how and why people do things and wanted to do my part to start giving back. Anyway, enjoy. Comments and Feedback welcome.
Smoker:
Pitts & Spitts Maverick 1250 Pellet Smoker with B&B Pecan Pellets
Recipes used:
Dutch's Wicked Baked Beans
Smoked Mac & Cheese
Total Cook Time:
Pork - 7 lbs trimmed - 10 hours (due to low temp for half the day to stretch the cook while at work)
Sides - 3 hours on smoke
Caption above pics:
Bacon in cold pan
Med-High Heat
Bacon Foam:
Crisp Bacon
Some reserved bacon grease and fond
Add the Peppers and Onions for a few minutes
Drain Veggies
Dutch's Beans
Beans Close Up
Large Elbow Noodles with Ribs
Cheese (L to R) 1.5 cups Colby, 1.5 Cups ES Cheddar, 4 Cups Mild Cheddar
Roux
Bechamel
Adding the Mild Cheddar
Add Cooked Noodles
Layer 1
Layer 2 and Rub on top
Prepped Pork Butt: Salt, Pepper, Garlic Base and Pitfaced Spicy Rub on top
On The smoker at 06:00 am. Due to work I needed this to run low and slow all day so I started at 190°F
At lunch I went home and Foil Wrapped the Butt with ACV and Wooster Sauce and bumped pit temp to 275°F. I set the Pitts & Spitts Meat Probe temp to 200°F. Once the meat hits the setpoint, the controller backs the temp off to 180°F to hold. Super convenient while at work. The butt hit a final temp of 205°F after carryover. I pulled it and left it venting for about 20 mins and used a baster to pull the juice out of the foil.
Clean Bone Pull
Barq
Testing and peeking...
I wrapped the Butt back up and placed in a cooler to rest for an hour and made a vinegar side sauce
Bottled up
The Spread
Pulled Pork
Dig In!
Smoker:
Pitts & Spitts Maverick 1250 Pellet Smoker with B&B Pecan Pellets
Recipes used:
Dutch's Wicked Baked Beans
Smoked Mac & Cheese
Total Cook Time:
Pork - 7 lbs trimmed - 10 hours (due to low temp for half the day to stretch the cook while at work)
Sides - 3 hours on smoke
Caption above pics:
Bacon in cold pan
Med-High Heat
Bacon Foam:
Crisp Bacon
Some reserved bacon grease and fond
Add the Peppers and Onions for a few minutes
Drain Veggies
Dutch's Beans
Beans Close Up
Large Elbow Noodles with Ribs
Cheese (L to R) 1.5 cups Colby, 1.5 Cups ES Cheddar, 4 Cups Mild Cheddar
Roux
Bechamel
Adding the Mild Cheddar
Add Cooked Noodles
Layer 1
Layer 2 and Rub on top
Prepped Pork Butt: Salt, Pepper, Garlic Base and Pitfaced Spicy Rub on top
On The smoker at 06:00 am. Due to work I needed this to run low and slow all day so I started at 190°F
At lunch I went home and Foil Wrapped the Butt with ACV and Wooster Sauce and bumped pit temp to 275°F. I set the Pitts & Spitts Meat Probe temp to 200°F. Once the meat hits the setpoint, the controller backs the temp off to 180°F to hold. Super convenient while at work. The butt hit a final temp of 205°F after carryover. I pulled it and left it venting for about 20 mins and used a baster to pull the juice out of the foil.
Clean Bone Pull
Barq
Testing and peeking...
I wrapped the Butt back up and placed in a cooler to rest for an hour and made a vinegar side sauce
Bottled up
The Spread
Pulled Pork
Dig In!
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