Hey gang, decided to cook the rest of a pork butt I deboned a while back and figured I'd try and get some post worthy pics.
I had already cut a couple of steaks off of this butt after I deboned it. Nothing new or earth shattering, just a light primary layer of Killer Hogs AP rub followed up by a generous coat of Killer Hogs BBQ rub. Man, that color is not filtered in any way.
Loaded the Yoder with Lumberjack 100% Oak (first time using this particular type of pellet) and locked in @ 275°.
Decided to make a few poppers. They were BOMB!
Jalapeños, cream cheese, shredded mild cheddar, minced grilled chicken thighs (leftovers), Heath Riles Chicken Rub wrapped in bacon.
So we went 6 hours in the smoke and had reached a temp around 175°.
I opted for the foil pan method today just because it's easy and it works.
Couple more hours and it reached an IT around 210° and was probing like hot butter!
about an hour of rest and time to give it the old taste test!
Man, it smelled so good. a quick pull and I ate a plate full of pulled pork!
Paper plate money shot!
In the words of Matt Pittman, I ain't mad at it!
I've only done a few pork butts and to be honest, I'd never even heard of pulled pork until maybe 15 years ago.
This stuff is so good. Mixed the meat with a few different sauces but it was really good with no sauce.
The 100% oak pellets from Lumberjack ran steady temp wise and gave these items a wonderful aroma and a nice layer of smoke.
I'll be buying more of these pellets.
Hope everyone had a great Weeknd!
THUNDER UP!!!!!!!
I had already cut a couple of steaks off of this butt after I deboned it. Nothing new or earth shattering, just a light primary layer of Killer Hogs AP rub followed up by a generous coat of Killer Hogs BBQ rub. Man, that color is not filtered in any way.
Loaded the Yoder with Lumberjack 100% Oak (first time using this particular type of pellet) and locked in @ 275°.
Decided to make a few poppers. They were BOMB!
Jalapeños, cream cheese, shredded mild cheddar, minced grilled chicken thighs (leftovers), Heath Riles Chicken Rub wrapped in bacon.
So we went 6 hours in the smoke and had reached a temp around 175°.
I opted for the foil pan method today just because it's easy and it works.
Couple more hours and it reached an IT around 210° and was probing like hot butter!
about an hour of rest and time to give it the old taste test!
Man, it smelled so good. a quick pull and I ate a plate full of pulled pork!
Paper plate money shot!
In the words of Matt Pittman, I ain't mad at it!
I've only done a few pork butts and to be honest, I'd never even heard of pulled pork until maybe 15 years ago.
This stuff is so good. Mixed the meat with a few different sauces but it was really good with no sauce.
The 100% oak pellets from Lumberjack ran steady temp wise and gave these items a wonderful aroma and a nice layer of smoke.
I'll be buying more of these pellets.
Hope everyone had a great Weeknd!
THUNDER UP!!!!!!!
