Texas Pulled Pork (House of Yumm Recipe)

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Smoking Fanatic
Original poster
Nov 29, 2019
Denver, CO
Smoking a pair of pork butts for a friend who has done quite a lot for me this year.

I will also have multiple threads as (brisket, bison tomahawk steaks and elk flank steaks) the weekend progresses. 😏



Stalled at 165° IT about 7 hrs and 20 mins into the smoke. I pulled them both and wrapped them in foil and tossed them in the oven at 350° to finish the final 38°.

Here's one of the butts before I wrapped it.


Maybe an hour or so to punch through those final degrees. I am ready for bed, lol.
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Important lesson on on why you should score the fat cap, which I forgot to do. But the fat cap not being scored will hinder efforts to shred the pork butt and you lose the taste of the rub mixed in with the pulled pork. Still delicious.

Final render was 5.240 lbs of Texas Pulled Pork. 😋

9 hrs 25 mins
Both butts on the top rack @ 250° for 8 hrs, and then 85 mins @ 350° in the oven.



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