Pulled pork.

[kelton93]

Hello all. Did this pork over night.View media item 503179

 

[SmokinAl]

It looks delicious!

Nice job!

Al

 

[kelton93]

Put it on at midnight and foiled it at 8 am put in cooler till lunch. It should have been foiled at 6 but missed my alarm lol. Turned out well tho. How do people do pork butts? I injected with apple cider and rub. Then rubbed the outside. Put on at 220 degrees.

 

[klutzyspuds]

Looks good, Kelton. Asking a question like how guys do pork butts is sure to get numerous different answers, but all will probably be worth trying.

I rub mine the night before using a home made rub that isn't that dissimilar to Jeffs rub, put them on early in the morning fat cap up. Once they hit 100 degrees, I spritz with apple juice and Capt. Morgan rum mix about once every 45 minutes. At IT 165 I foil and add a little mix to the pan and back into the smoker till IT 195. Then rest in a cooler wrapped in towels for at least an hour. Most of the time from start to cooler takes about 12-13 hours. The key is monitoring IT. But that's just my 2 cents.

Happy Smoking,

Mark

 

[kelton93]

Sounds good. I love to hear how people do it. I'm learning all I can.

 

[Bearcarver]

Yours Looks Fine, Kelton!!!

Nice Job!!

Here's how I do them:

Link:

Pulled Boston Pork Butt         

Bear

 

[kelton93]

Looks really good. Keep it up

 

[kelton93]

IMG_20161211_160403.jpg

• kelton93
• Dec 11, 2016

Here is the brisket flat I just cut into.

 

[gary s]

  Good morning and welcome to the forum, from a drizzly and gloomy day here in East Texas, and the best site on the web. Lots          of great people with tons of information on just about  everything.

        Looks good to me

           Gary