First pulled pork try.

Discussion in 'Pork' started by jimvans, Aug 29, 2009.

  1. jimvans

    jimvans Fire Starter

    Well, the butt is rubbed and wrapped and chilling in the fridge. Tomorrow morning at around 9 or 9:30 it will hit the smoke. I'm also thawing some chicken legs to do like wings. I will post qview when I'm done. I have the whip and chair ready so I can get pics when it's done.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds good I look forward to the Qview
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking forward to the qview...
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You've git a start, now just waiting for the finish.
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Sounds like you're off to a good start. [​IMG] Love the whip and chair idea. Sometimes I feel like I need them here.
     
  6. tacman

    tacman Meat Mopper

    Sounds like you are off to a great start. I am on the other end and waiting for the pork butt I threw in at 0630 this morning to be done. I have fought the wind, cool temps and a light shower or two all day. It is now 7:10pm and the family is about to mutiny on me... LOL

    Looking forward to seeing your qview as the smoke progresses tomorrow.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Sounds really good start butt don't forget the Q
     
  8. jimvans

    jimvans Fire Starter

    Well, we are off and rolling. Got everything on at around 9 and am shooting for a 4 pm wrap time. Just a small 4 1/4# but. plan on having the chick legs for a late lunch. Time to mix up the finishing sauce. Se ya later.
     
  9. jimvans

    jimvans Fire Starter

    Oh, and this is for you southern folks who are roastin. When I got up this morning the outside temp was 51. We left the windows open last night and the inside temp was 59. No wonder I woke up wrapped in the comforter. It's warming right up though. Should hit the low to mid 70's here today. [​IMG]

    So don't be a [​IMG]. It's on it's way soon.
     
  10. zopi

    zopi Smoke Blower

    Good luck with the butts...

    I started cheating when life got too busy a couple years back...slow cook 'em in the oven, all wrapped up to keep in moisture, when they are about 2/3 done I drop 'em in the smoker...hot and smokin'....same with ribs....works like a charm..

    I'd still prefer a long wet smoke...but hey..retirement is coming!
     
  11. jimvans

    jimvans Fire Starter

    Here's some qview. More when done.


    Rubbed and ready



    First hour spritz. Not much happening.



    2 hours in. Magic starting to happen.



    3 hours, I took the chicken off. Had to try it before I took the pic. It was awesome. Wife and daughter declared that this will become a regular.



    4 hours in. during the plateau and I'm not worried. So far everything is looking great.



    Here is one that isn't part of the smoke. Just wanted to show off. This is my daughter's first attempt at making chocolate chip cookies all by herself. My wife answered questions but didn't help her with anything. These were some of the best cookies I have ever tasted. I'm so proud of her wanting to get involved in learning how to cook.
     
  12. jimvans

    jimvans Fire Starter

    WOW, just did a spritz at 5.5 hours in. I turned it over to spritz the other side and it is already starting to break down. Outside edges are temping at about 180-190 middle is at 160-170. A little piece fell off and I couldn't let it go to waste. BEST PORK I HAVE EVER TASTED!!! Almost too tempting. So, now I just wrapped it and will let it go for awhile longer.


    I want to give props to Meowy for the tutorial. Will give props for the finishing sauce after we try it.

    Also, I want to thank everyone who has contributed to this site for helping all of us. I just remember that all of us are newbies the first time we try something.
     
  13. jimvans

    jimvans Fire Starter

    Wow, simply awesome pulled pork. Props to SoFlaQuer on their finishing sauce. Everything was just the best.

    Here is the final view.



    I have never like pulled pork before. From now on it is definitely part of my menu choices.
     
  14. gruelurks

    gruelurks Smoking Fanatic

    It gets addicting quite quickly doesn't it? Nice looking Q.[​IMG]
     
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great Jim and I'll bet those cookies were good too [​IMG] to both of you
     

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