Finally had a free afternoon, and did a quick run to the store, and grabbed three chickens and a pork shoulder butt. Didn't get many pictures, since I was scrambling to get some other stuff done. For the chickens, I just did a quick salt and pepper; the pork got a slathering of mustard, and a barbeque rub on top of that. Got them all in around 2:30-3:00
Here we join the smoke, already in progress at approximately 4pm:
Here's the resulting pulled chicken at approximately 8:30pm - minus what the wife ate while she pulled. The majority was bagged and frozen for future meals
Here's the pork butt getting foiled and going into the oven at approximately 9pm, 160 degree temperature:
The butt finished around 11 pm at 195 degrees, foiled, and toweled into the cooler. I pulled it at about 7pm, internal temp was around 155, still too hot to touch. Had several chunks for breakfast, and pulled pork sammies for lunch, the rest was bagged and frozen.
All in all, turned out great, the wife was very happy. Chicken went pretty smoothly, the pork plateaued around 140, which I hadn't seen any plateau that low, but it went smoothly after that. The bark on the pulled pork was perfect, just the right texture, I've had problems before with dried out bark, I'm not sure if it was the mustard, or luck, especially since I didn't spritz at all.
I kept posting pictures on Facebook, and had multiple people who were going to show up, but no one ever did. More for me
Here we join the smoke, already in progress at approximately 4pm:
Here's the resulting pulled chicken at approximately 8:30pm - minus what the wife ate while she pulled. The majority was bagged and frozen for future meals
Here's the pork butt getting foiled and going into the oven at approximately 9pm, 160 degree temperature:
The butt finished around 11 pm at 195 degrees, foiled, and toweled into the cooler. I pulled it at about 7pm, internal temp was around 155, still too hot to touch. Had several chunks for breakfast, and pulled pork sammies for lunch, the rest was bagged and frozen.
All in all, turned out great, the wife was very happy. Chicken went pretty smoothly, the pork plateaued around 140, which I hadn't seen any plateau that low, but it went smoothly after that. The bark on the pulled pork was perfect, just the right texture, I've had problems before with dried out bark, I'm not sure if it was the mustard, or luck, especially since I didn't spritz at all.
I kept posting pictures on Facebook, and had multiple people who were going to show up, but no one ever did. More for me
