Pulled pork for friday fun!

Discussion in 'Pork' started by phantom krankor, Jun 10, 2016.

  1. Hi all,  

    Been lurking for a while, posting some things here and there, but here are my first pics of a smoke.

    I got a butt from Kroger, and did a rub of brown sugar, cayenne, non-iodized (kosher?) salt, garlic+onion powder.

    Flew in from a trip last night, so got like 7 hours with the rub on.

    My "smoker" is a cheapy grill, and small,  maintaining temps seems to take a lot of attention, but it works ok.  The wood is Apple, it's what I had around.

    I brought the temp up to 165 internal, and did a wrap at first, but decided I wanted more bark, so I opened it up..


    It's smoking at just under 250.

    More pics to come later on, I'm also looking into a smoker upgrade, but that's a conversation for another time.
     
  2. Looks real good for a first smoke. I would recommend just wrapping at 165 to 170. Then finishing in preheated oven at 250 for 3 hrs. Less headache and it doesn't take any more smoke anyways
     
  3. Good tip! Its in the oven now reabsorbing. I need to jot down the time while I still remember
     

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