6lbs pulled pork THE BEST EVER.

[bluefin1]

Well frist let me say thank you for guys for answering my questions. I swear this was the best thing I have ever smoked. It was so good about half way done some one called the fire dept. they showed up ask if everything going ok. I guess a lady called in saying she was smelling smoke for the last 3 hours. So they took a drive and found me

As i was smoking the pork my wife made home made buns witch I have to say the best buns too. she just started baking about 6 months ago. Also awhile ago I posted how to keep the temp steady gosms and some one said use fire bricks well i put three in bottom and wow that was perfect it was kinda windy yesterday on cape cod 8 mph blowing and gust up to 15-20 mph and my gosms held perfect the whole time at 220. I only had to adjust twice for the whole day. Here are some photos of the meal. Oh i also forgot to take the photo with the steamed green beans but over all it was great meal

Thank you

Michael

 

[rbranstner]

Looks good to me.

 

[denver dave]

Outstanding!!! Home made rolls and pulled pork. It just doesn't get any better.

You done good.

 

[dubmike]

that looks real tasty! homeade rolls are brilliant

 

[chisoxjim]

nice all around meal there.

 

[jaxgatorz]

Great job mike !!

 

[flyfishjeep]

Mike that pulled pork looks great! Do you care to share the recipe that was used? Looking to do my first pulled pork for the super bowl.

 

[rivet]

That sandwich looked GREAT and nice pasta salad too!

 

[brohnson]

YUMMY!

 

[mballi3011]

Definatly a great job on the pulled pork and then you throw it all on a hot fresh baked bun the only thing missing that I noticed was the cole slaw. I just cann't get enough PP an slaw. I do like the pasta salad idea thou. All in all a great job with everything.

 

[fireguydrew]

Looks absolutely fantastic brother, a nice apple slaw would work very well
making me want to do one up myself. lol

 

[bluefin1]

here's is the recipe I used

1 cup brown sugar
1/2 cup paprika
1/4 cup cayenne
4 tablespoon black pepper
4 tablespoon chili powder
4 tablespoon garlic powder
4 tablespoon onion powder
3 tablespoon garlic salt
2 12oz can Dr Pepper
1/2 onion
4 tablespoons worchester sauce
few squeezes of musterd
few squeezes of honey
4 cloves of garlic chopped then smashed with the side if the knife
1 cup of homemade bbq sauce

I poured the 2 cans of Dr Pepper, musterd, honey and worchester in a tin added the dry Ingredients, onion and garlic then wisked it. let that sit for about 2 hours. Then I injected in to the pork about 16 times. then I let that sit in the tin over night flipping the pork every few hours. in the morring I pulled it out of the tin about two hours before it was going on the smoker cover it with musterd and a little bit of honey used the same dry Ingredients to make the rub, coated the pork about a hour before it was going on. placed on the rack in the smoker and place the tin underneth adding a one cup of water to the tin. Smoked the pork untill it was 165 deg. Then I pulled it off placed the pork back in the tin covering the sides in bbq sauce tin foiled over the top of the tin place it back on untill 205 deg. There I took it off the smoker lifted the pork out of the tin put a small amount bbq suace on it wraped it in tin foil placed it in the cooler for 35 mins. after that I pulled it adding a little more bbq suace.

 

[bluefin1]

oh sorry for this but the side in the photo is wheat penne and a 4 cheese suaces with basil a made from scratch my 2yr old son is in the phase eating nothing but pasta.

Thank you

 

[fire it up]

Congrats on the successful pp Michael!
Funny they called the fire dept, guess to some people smoke is just smoke.