Pulled Pork

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TNJAKE

Epic Pitmaster
Original poster
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Nov 26, 2019
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Ridgetop TN🇺🇸
Morning smokers. Smoked a pork butt Saturday and just now getting around to posting it.

Got up about 5am Saturday morning and fired up the smoker. While waiting for it to come to temp I got out the butt and rubbed it down with The Gospel from Meat Church.
20200104_074518.jpg


After the smoker reached 225° it was time to put the butt on. I used hickory and cherry mixed.
20200104_075715.jpg


After 2 hours I spritzed with apple juice every hour.
20200104_111102.jpg


About 6 hours in IT was 158° and stalled out
20200104_135652.jpg


At that time I threw it in an aluminum pan and fouled the top. Didnt get a pic but yall know what foil looks like. If not use your imagination.

After 5ish hours the IT was 203° and my probe test went in like butter. I took it out of the pan and double wrapped in foil and put into cooler with towels for about an hour and a half. Saved my pan juices for later in a jar in the fridge so fat could separate from juice.

Screenshot_20200106-081115_Textra.jpg
Screenshot_20200106-081057_Textra.jpg


Pulled it
Screenshot_20200106-081105_Textra.jpg

Screenshot_20200106-081109_Textra.jpg

After I pulled I mixed in a couple tsp of the pork juice I saved and a dash of rub and tossed it all together.

Screenshot_20200106-081119_Textra.jpg

Some chips and tater salad and it was time to eat

Vac sealed leftovers sunday after round 2 of pulled pork sandwiches after church. Here is the jar of separated pork juice. Scrapped off the fat and added a couple tsp of the pork "jelly" to each bag. This help keep pork moist when reheated for another meal.
20200105_150619.jpg

20200105_151937.jpg

Think I'm gonna use the leftovers for an upcoming Brunswick Stew
 
Last edited:
Morning smokers. Smoked a pork butt Saturday and just now getting around to posting it.

Got up about 5am Saturday morning and fired up the smoker. While waiting for it to come to temp I got out the butt and rubbed it down with The Gospel from Meat Church.
View attachment 427161

After the smoker reached 225° it was time to put the butt on. I used hickory and cherry mixed.
View attachment 427162

After 2 hours I spritzed with apple juice every hour.
View attachment 427163

About 6 hours in IT was 158° and stalled out
View attachment 427164

At that time I threw it in an aluminum pan and fouled the top. Didnt get a pic but yall know what foil looks like. If not use your imagination.

After 5ish hours the IT was 205° and my probe test went in like butter. I took it out of the pan and double wrapped in foil and put into cooler with towels for about an hour and a half. Saved my pan juices for later in a jar in the fridge so fat could separate from juice.

View attachment 427165View attachment 427166

Pulled it
View attachment 427167
View attachment 427168
After I pulled I mixed in a couple tsp of the pork juice I saved and a dash of rub and tossed it all together.

View attachment 427169
Some chips and tater salad and it was time to eat

Vac sealed leftovers sunday after round 2 of pulled pork sandwiches after church. Here is the jar of separated pork juice. Scrapped off the fat and added a couple tsp of the pork "jelly" to each bag. This help keep pork moist when reheated for another meal.
View attachment 427170
View attachment 427171
Think I'm gonna use the leftovers for an upcoming Brunswick Stew
Perfect!
 
Looks delcious!! Love the use of the pan juice. For me it’s a must for great pulled pork. Yours looks great.
 
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Reactions: irun4him
Just started adding pan juice to mine as well, definitely steps it up a notch. Nice cook!
 
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