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Pulled Pork + Football

cnet24

Newbie
27
30
Joined Feb 24, 2019
Started a butt this AM at 6, and just took off the smoker in time for watching some football with friends. Letting it rest now before I pull- I’m very pleased with this one and can’t wait to dig in.

Cooked on my MES w/pellet maze. PID held at 270 throughout the entire cook.

A big thanks to the people and resources on this forum- I’ve learned a lot in my short time as a member.

345C5DE8-E31B-4936-A7ED-A592420526B6.jpeg
 

cnet24

Newbie
27
30
Joined Feb 24, 2019
Thanks sandyut sandyut & Jabiru Jabiru .

This one was simple: mustard, salt (pink Himalayan salt is my preferred), and coarse ground black pepper.

I’ve been reading up on Aaron Franklin’s method and decided to give it a try. Today was my first smoke with no water in the pan and cooking hot and fast at 270 as opposed to low and slow at 225. Didn’t disappoint!
 

smokerjim

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looks great, i'll take a sammie to go!!
 

Crunch1224

Newbie
10
2
Joined Nov 10, 2019
Should it be so dark? Im new to smoking sorta, and your bark looks soo dark. I never took it that far.
 

SmokinAl

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That is a great looking butt!
Love the bark, I bet it tasted great!
Congrats on getting a ride on the carousel!!
Al
 

forktender

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Joined Jun 10, 2008
Normally a bark that dark is due to way too much sugar in the rub or spritzing with a very sugary juice or soda pop. I'm not a fan of the burnt sugar taste at all, so I don't let my bark get blackened.
It all depends on what you like, there is no right or wrong in this situation, I prefer a dark mahogany color to my butts........."butt" that is just my personal preference.
 

cnet24

Newbie
27
30
Joined Feb 24, 2019
Yes I think it all comes down to personal preference. I love having a little “crunch” with my pulled pork, as does the wife. I decided not wrap this one and smoke till the end.

No sugar on this one. I try and keep my cooks “Whole30”, so this was spritzing with apple cider vinegar
 

Crunch1224

Newbie
10
2
Joined Nov 10, 2019
The burnt sugar would explain it. I never took it that far, but then again no one likes my chili because its to hot.
 

dave17a

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Joined Dec 23, 2012
Yes I think it all comes down to personal preference. I love having a little “crunch” with my pulled pork, as does the wife. I decided not wrap this one and smoke till the end.

No sugar on this one. I try and keep my cooks “Whole30”, so this was spritzing with apple cider vinegar
Nice bark man. Big like since no sugar. Got some friends not doing sugar anymore and say it's still good. Personaly I still gotta have that brown sugar.:emoji_blush:
 

dave17a

Smoking Fanatic
SMF Premier Member
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Joined Dec 23, 2012
Oh... I have never wrapped a but. Inject and all is good
 

jcam222

Master of the Pit
SMF Premier Member
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Joined Jun 13, 2017
That bark for me is perfect. Good looking cook there. I love doing them hot and fast as well. I do mine around 275 and often will let it cruise up to 300 after the first few hours.
 

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