Pulled pork anyone?

Discussion in 'Pork' started by ohiobucks, Jun 1, 2016.

  1. ohiobucks

    ohiobucks Newbie

    Put a nice Boston Butt on the Pellet Pro last Saturday, started with a 7.5 pound butt, rubbed with some yellow mustard, then coated with some Famous Dave's Rib Rub.

    After about 10 hours at 230 degrees, (almost) pork perfection was obtained.

    Shredded and served!

    This is the first one I didn't wrap to finish and it was very, very good.  Nice bark, the rib rub was a good call on my part.
    Last edited: Jun 1, 2016
  2. Looks great!  I have one on the smoker right now.  Hope it turns out as good as yours. ;)
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks great,I like that rub as well! See we can agree on somethings,Go Blue. Maybe U of M can give you a game this year!
    ohiobucks likes this.
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Also a fan of the no-wrap butts. Yours looks awesome. Thanks for sharing!
  5. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    I never wrap a PB. I want as much bark as I can get. Also with all that marbling going on inside and injecting. I've never had one dry out.
    Really good looking PB.
  6. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Did you inject anything into it?
  7. ohiobucks

    ohiobucks Newbie

    Thanks fellers.

    No injections, but I did use some apple juice spray during the last 2 hours.

    Had my sammmmich with a little Famous Daves Rich & Sassy BBQ sauce.

    Oh yeah, Go Bucks! ✌ ☺
  8. smokinal

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

    Great looking PP!

    The meal looks delicious!

  9. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks great, nice job on the PP
  10. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Looks like a winner... Try your next one in an aluminum pan to catch the juices . While your butt rests , pour the juice into a cantainer and pop it in the freezer for 30 mins so that the fat rises to the top , scrape it off. Put rest in microwave a few and mix it in with your pulled pork .. Yummo

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