Pulled Pork... It’s What’s For Brunch

[Smoke23]

So I got four boneless pork butts on sale, all were about 10lbs each ($1.49/lb). All were cut in half(-ish), wrapped and stuck in the freezer except for we kept one out to fix. The wife isn’t big on pulled pork so I do some to 185* for slicing for her.

Got the WSM ready Friday evening with KBB for the fuel, oak and maple splits for the flavor. Saturday morning I rubbed each half down with some Memphis Dust as I wait for the charcoal. Outside temp was about 32* or so, I think. My plan was to run anywhere from 250*-285*.

I put the butt for slicing in a pan on the bottom rack and the other in a pan on the top. I really didn’t experience a stall for either, I did cover the butt on the top rack at 165* just to catch up to the other. I couldn’t have planned the timing any better as both butts got done at the same time. Total cook time was about six hours or so. I really didn’t track the time, it’s all I was gonna do Saturday.

After removing them let mine rest for a couple hours before pulling, the wife’s cooled for a while before going into the fridge. Both will be some meals for the week. Thanks for lookin’!

 

[Central PA Cowboy]

Very nice. What temp probe do you have? Would like one I can monitor from my phone just like you have done.

 

[motocrash]

I couldn’t have planned the timing any better as both butts got done at the same time.

Nailed it ! Looking tasty man;)

 

[Smoke23]

Very nice. What temp probe do you have? Would like one I can monitor from my phone just like you have done.

It’s the Weber IGrill 2. It’s Bluetooth, works great with my old Samsung phone, getting better with updates with my IPhone. I’m kinda on the fence if I’d actually recommend it though. Mainly because it’s been such a pain with the IPhone...

 

[SmokinAl]

Those buts look fantastic!
Great looking meal!
Nice job!
Al