Tonight's pulled pork

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retread

Meat Mopper
Original poster
Aug 9, 2009
202
12
Methuen, MA
Started with a 6 1/8th pound Boston Butt (bone in):

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Then started making my rub (top row is 3 TBSP, bottom row is 1 TBSP) the red one in the top is Hot Hungarian Paprika.

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A quick run thru the spice grinder:

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And then, onto the beautiful butt!

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Wrap it in plastic wrap and put it to bed in the fridge for 11 hours:

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Into the GOSM at about 250 with hickory at 6:00 AM.  Change the wood every 2 hours. At 4:30 it was at 175 (by redi check 37)

Foiled it and put it back in.  By 6:30PM it was at 202.  Pulled it out, set it on the counter to rest and got the slaw and potato salad out of the fridge.

Here's what it looked like at 6:50PM:

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Oh, yeah, the bone pulled clean!

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Then I pulled half of it to serve:

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Ya know, when your bride takes one bite and says, "Oh Yeahhhh!!!", ya gotta consider it a win!

Thanks for looking.
 
Looks like a great job from where i sit.

 If mamas happy everybodys happy
 
Let me put it this way:

Your smoked butt is definitely a winner!

And your Bride is a keeper!

Bear
 
When your bride takes a bite & says "Oh Yeahhhh!!", you should watch out.  You may very well have to cook dinner when you get home from work, after doing the laundry.

Just kidding.  Just because my wife does that to me does not mean your's will do that to you.  Great looking pork.
 
Last edited:
Nice looking butt! 
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Something uniquely rewarding about being able to pull the bone out clean when you're making pulled pork. 
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Great Job!

Brad
 
Is the bottom row of spices: Dry Mustard; Brown Sugar & Galic Powder?  Anyhow, looks fantastic!  Thank you for sharing!
 
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