It was a beautiful day and I had the day off work, so why not fire up the smoker for some pulled pork. I started with an 8 pound pork butt, trimmed and rubbed the night before and in the reefer for the night. Up at 0600 to get the smoker fired up! I kept the smoker between 250 and 280 for most of the cook. Put the butt on at 0650 and didn't peek until around 1000, when I put the temp probe in. It was looking good with an IT of 129. Closed up the smoker and didn't look again until 1300, when the IT was 166. Put the butt in an aluminum pan, added some finishing sauce and wrapped with foil. Back on the smoker until 1620, when the IT hit 203. Came out great! One of the best butts I've done yet. Thanks for looking.
Trimmed and rubbed the night before.
Outdoor Gourmet Pro Triton Classic. Not the best smoker, but not too bad for a beginner. I definitely plan to upgrade in the near future,
On the smoker at 0650.
Checked it at 1000. IT was 129. Inserted temp probe.
Pulled it at 1300. IT was 166. Put in aluminum pan, added finishing sauce, covered with foil.
Pulled at 1620, IT at 203. Total cook time was 8 1/2 hours.
Tender and juicy.
Bone came out clean.
Dinner is served! Pulled pork Sammy, fresh cut fries and some homemade slaw. I could eat this every day!
Trimmed and rubbed the night before.
Outdoor Gourmet Pro Triton Classic. Not the best smoker, but not too bad for a beginner. I definitely plan to upgrade in the near future,
On the smoker at 0650.
Checked it at 1000. IT was 129. Inserted temp probe.
Pulled it at 1300. IT was 166. Put in aluminum pan, added finishing sauce, covered with foil.
Pulled at 1620, IT at 203. Total cook time was 8 1/2 hours.
Tender and juicy.
Bone came out clean.
Dinner is served! Pulled pork Sammy, fresh cut fries and some homemade slaw. I could eat this every day!
