my first smoked pulled pork

[smoking b]

Bark looks good man!  It will disappear before you even get some if you're not careful... Yeah the game is pretty close - better than a boring blowout 

 

[bryce]

Yeah, good looking bark on there for sure.

Competitive game packed full of big plays.

 

[mvincent42]

Almost there...1:36 left.. pork is amazing! Thanks soflaquer for the finishing sauce recipe..added some granulated garlic and an extra T of brown sugar. Amazing!

Go broncos!

 

[smoking b]

Now you have your tense game 

 

[bryce]

Geez, so many scores outside of the redzone...this is great!

Go Pork! lol

 

[mvincent42]

Thank god for pork!

2013-01-12_17-17-02_492.jpg

• mvincent42
• Jan 12, 2013

 

[smoking b]

Yeah at least you have that for comfort 

 

[lu1847]

Looks like it was a success. Nice job! I'm sure everyone will enjoy those sliders.

 

[venture]

Lookin good!

If your butt is bone in and you haven't penetrated the meat in any way?  Like an injection or mechanical tenderization?  The four hour rule only applies to the outside of the meat, not the internal temp.  Unless you probed the meat raw?

Having said that, I keep my temps at 220 or above, and I have never had problems with internal temps on a 5 pound butt, either.

Good luck and good smoking.

 

[themule69]

I am a Bark Hound and love to tear off chunks of crispy meat and fat when the Butt comes out of the smoker. I foil at 165-170*F to power through the stall then remove the foil at 190-195*F and let it finish to 200-205*F...I get the best of both techniques...Faster cook time and great Bark. We debate which is better, have Both...JJ

ok jj i want to see which is better. cook 2 , 1 with foil, 1 without, bring ti to me and i'll be the judge.......i may not be able to tell you the first time.........so just keep smoken and bringen........till i tell you which won........if you wanna bring brisket..........we can do that same taste test too...........i would say j/k but then you wont show up.......

happy smoken.

david