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Pulled pork live without a net

Discussion in 'Pork' started by i6quer, Jul 13, 2018.

  1. i6quer

    i6quer Smoke Blower SMF Premier Member

    Picked up my first boneless pork shoulder from GFS last weekend after realizing my pulled beef supply was empty.

    I usually get butts from Sam's, this one had a much thicker fat cap than I'm used to. Is that normal for what GFS carries?

    Rubbed down with mustard, coffee/brown sugar rub, and my basic bbq rub. It's waiting patiently in the fridge for the Spicewine to warm up. Shooting for 250 smoking temp, so I'm starting with my guru set to 275 knowing it will lose some when I throw a big hunk of pork butt in.

    Gotta love using the weed burner to speed up the temperature climb! Yes, I'm definitely a Man Food Fire fan!

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  2. i6quer

    i6quer Smoke Blower SMF Premier Member

    Butt is in for the night... Nice TBS from the pecan and RO Chef Select.

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  3. jbellard

    jbellard Smoking Fanatic

    Gotta love the weed burner!
     
  4. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Sounds like a good prep and start.
    Look forward to some good Qview tomorrow.

    I'm just getting some venison roasts into brine for tomorrow's dinner.
    That and whipped up a batch of tzatiki sauce for some Greek Lamb Burgers that are for tomorrow's lunch.
     
  5. SmokinAl

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

    Sounds & looks good so far!
    I love my weed burner too!!
    Al
     
  6. i6quer

    i6quer Smoke Blower SMF Premier Member

    Slept in from my usual alarm, everything holding well. Butt is at 160 and time to put the marinated tri-tips on for some sliced beef sandwich meat.

    Beautiful summer morning to be smoking! Transparent smoke right now (TTS?).

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  7. mike49107

    mike49107 Fire Starter

    Looking good!

    But, looking at your pics just made me realize that in my haste and excitement getting my cook going last night, I forgot the drip pan under my butt. :( - Rookie mistake...
     
  8. i6quer

    i6quer Smoke Blower SMF Premier Member

    I've only done tzatziki once, and it was on a pulled lamb roast that didn't pull real well. I'll have to check out your burgers as another option, Chile.
     
  9. i6quer

    i6quer Smoke Blower SMF Premier Member

    Yeah, I almost always cook in pans anymore, just so much easier to clean up and the racks keep the meat elevated for better smoke all around. And for the butt I'm going to want foiling juice later when pulling anyway.

    Added some more charcoal and pecan chunks to the last part of my maze, may have to finish butt in the oven unless I reload, which is a bit of a pain. No big deal to bring it inside and crank up the heat.
     
  10. i6quer

    i6quer Smoke Blower SMF Premier Member

    All wrapped up with a bottle of apple juice at 183. On the home stretch after thunderstorms tried to throw a monkey wrench in. Thank goodness I was using the insulated vertical, got pretty wild for a while with wind, hard rain, and lightning!

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  11. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    That's lookin real good .
     
  12. i6quer

    i6quer Smoke Blower SMF Premier Member

    Thanks chop, butt is finishing in the oven, will be pulling later after resting a while.

    Tri-tips all sliced up and ready to be vac sealed. Dang it's not easy slicing against the grain on a tritip boomerang! My oldest will be a happy camper for a few lunches at least!

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    mike5051 and TomKnollRFV like this.
  13. dcecil

    dcecil Master of the Pit SMF Premier Member

    Looks awesome, great job
     
  14. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Oh man, you're Qview is excellent, I love high quality pics.
    Them Butts have a some nice bark/color.
    Hanging around for their finish.
    The tri-tip is great too, wanna adopt another son?
     
  15. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Nice slice on that Tri tip .
     
  16. Lookn4u

    Lookn4u Smoke Blower

    OH MAN, that looks good..
     
  17. i6quer

    i6quer Smoke Blower SMF Premier Member

    After getting "pulled" away to other things (yuk yuk), finally finished the job. Big thumbs up from the family samplers of the bark and edge pieces (always the best!), but we'll have to wait until tomorrow for the PP sammies. Moist and tender and easily pulled!

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    GATOR240, mike5051 and chilerelleno like this.
  18. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Okeydokey then... Like! That's some good looking PP.
     
  19. mike5051

    mike5051 Master of the Pit SMF Premier Member

    YUM! That looks delicious!

    Mike
     
  20. i6quer

    i6quer Smoke Blower SMF Premier Member

    Ha, thanks Chile. I think 3 boys has me topped out right now, but I'll let ya know! Found out this morning that the oldest made a PP sandwich for a midnight snack, I thought the cook was supposed to have first dibs!