First Pulled Pork

Discussion in 'Pork' started by jeff jackson, Dec 9, 2011.

  1. I have a brisket and turkey under my belt and now I am trying out some pork butt.  Normally I wouldn't sweat it but I am smoking this for a church lunch this weekend serving around 50 people.  I have 28lbs to smoke wish me luck.  Here is what I have so far I will post more pictures tomorrow.

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    Here is the meat chilling in the fridge

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    Here is my beer of choice for the rub down

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    The Meat
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    Mustard Base

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    The Rub

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    Roughly 28lbs
     
  2. looks good...can't wait for more!
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

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    Last edited: Dec 9, 2011
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Can't wait for the Done pics!

    Mike
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a great start!
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    good start
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    So far so good.
     
  8. Thanks everyone I am going to do the finishing sauce.  I am not a big fan of vinegar base but since it has so many good reviews I am going with it. 

    Here is the meat after 4 fours internal temp of 140 on average.

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  9. bigcase

    bigcase Smoke Blower

    Looks awesome!!  The finishing sauce is the best, my wife didn't think she would like it, it is now mandatory.
     
  10. scooper

    scooper Smoking Fanatic


    We love it on almost everything out of the smoker.  I especially love it on wings!  I add a bit more sugar in the rub to get them really crispy.  The vinegar sauce makes a great balance.
     

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