Weekend Smoke - Pulled Pork with Q-View

[toxie]

I got two pork butts from Sam's at about 17.5 lbs total.

Brined for 12 hours...

Then I rubbed them in mustard and dry rub.

Off to the smoker...temp set at 225 to start.

What a great day for smoking!

I love my stick burner! Burning oak and wild cherry.

Both pieces stalled at around 157-159 degrees.

This is at internal temperature of 161 and 167 right when I pulled them to wrap in foil.

Once foiled, I bumped the smoker temp up to 275 for the remainder.

Very juicy!

Pulled out of the smoker at 205 internal after 12 hours total cook time and then I wrapped them in towels and placed them in a cooler to rest for about an hour before pulling.

They just fell apart. Still very juicy and oh so tender.

On a bun with a little sauce....pure heaven!

With some mashed taters and gravy over the pulled pork...This was sooooo good!!!

Thanks for looking!! 

 

[sdiver40]

Man oh man that looks good!

 

[thin blue smoke]

Man oh man that looks good!

    X2

    Tell us what's in your brine.

 

[scrappynadds]

Really impressive...........Make me hungry

 

[bama bbq]

My goodness that looks good.

 

[johnnie walker]

Toxie, dang those butts look good. Awesome job!

 

[chef jimmyj]

OK...You have awesome equipment!...You bang out some Pretty Pork!...Then you leave out all the DETAILS...What's up with that!?!...

...JJ

 

[jrod62]

NICE Q-VIEWS

great looking smoker

 

[scarbelly]

Looks great and I bet it tasted great. 

 

[toxie]

Thanks Guys!

The brine mix I used is this.

Please note that this is for two butts, cut the recipe in half for only a single butt...

16 ounces or 3/4 cup molasses
24 ounces pickling or Kosher salt
4 quarts water

For the rub, I used Jeff's rub recipe.

 

[raptor700]

Great job on those butts and thanks for your brine recipe.

Your Qview was excellent 

               

 

[SmokinAl]

Nice job! The PP looks delicious!