Texas Pulled Pork (House of Yumm Recipe)

[MileHighSmokerGirl]

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.

 

[SmokingUPnorth]

Looks good. Looks like the WSM is burning hotttt lol. And that last picture is trippy. It looks like a kettle hanging from the shelf

 

[Fueling Around]

I make gifts of smoked meat, too.

Well used WSM
Sounds as it will get lots of use this weekend.

 

[DRKsmoking]

Looks good so far , and the list is a busy time for the xmas weekend .
And I'm in for the bison tomahawk steak.

Merry Christmas to you and yours

David

 

[MileHighSmokerGirl]

Looks good. Looks like the WSM is burning hotttt lol. And that last picture is trippy. It looks like a kettle hanging from the shelf

Winds are gusty here so it flared up a little bit.

 

[Brokenhandle]

Your friend is gonna have some great food to eat!

Ryan

 

[MileHighSmokerGirl]

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.

 

[MileHighSmokerGirl]

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.

 

[SmokingUPnorth]

That’s gonna be one happy friend!