Today's smoke!! Butts!!!

[fpnmf]

These went in at 1030 last nite ...

Foiled and into the cooler for 1.5 hours..

Same as usual for here..SPOG... cooked at 230 til 5 am..then 250...

Pulled and mixed with meowy juice...  http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

I like doing the all nite for one reason..

It's 2pm here... the cook is done and everything is cleaned...

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[hambone1950]

Looks great , man. I hear ya on the finishing sauce...I always add one to my pulled pork. I think next time I will try your meowy juice recipe.....I just like saying meowy! :grilling_smilie:

 

[seenred]

Looks great, Craig!  Nicely done, Love meowy's finishing sauce...

Red

 

[oldcountrygirl]

Yum, those look great. Thanks for the link to the finishing suace. I will be smoking one tomorrow and will give it a try.

 

[chef jimmyj]

Butts look good Craig. It is interesting how different the bark color is without the Paprika or Sugar in the Rub. SPOG is a classic...JJ 

 

[roadkill cafe]

Looking pretty awesome there Craig. Now for some big 'ol sammies!!

Steve

 

[motochief]

What is the technique/step by step instructions for actually "pulling" the pork? 

 

[roadkill cafe]

Two forks pulled in opposite directions. I prefer using hot food handling gloves and getting down in it with my hands.

Semper Fi,

Steve

 

[fpnmf]

What is the technique/step by step instructions for actually "pulling" the pork? 

I use the left hand fork to hold the meat down and the right hand fork to pull strands of the meat off.

I looked around youtube for a video...didnt see anything there on just pulling..

         Craig