got a hankerin for some pulled pork

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uncle_lar

Smoking Fanatic
Original poster
OTBS Member
Feb 4, 2009
903
14
Hennepin, Illinois
Picked up three nice butts for some pulled pork.
GOSM is filled with salami now, but Im think about 3am Sunday morning
these babies are going to hit the smoke.
I think I'm going to do a combination of apple and cherry with these.
Mop with a little apple juice and Capt.Morgan
Here they are all trimmed up. One was just over 8#s the other 2 are 7.5# each

gave them a generous coating of Yoshida's then coated with my homemade rub

all wrapped up to rest. I will dust them again before I put them in the smoke

more to come......
 
You expecting a big crowd?

Looks good. I saw some butts at grocery for $.99/lb. (that's about as good as it gets around here).
 
Quote:
You expecting a big crowd?

Looks good. I saw some butts at grocery for $.99/lb. (that's about as good as it gets around here).



these were on sale for .99 too
my wife's niece just had both knees replaced so we are going to take some
over to her and her family and have a little ourselves.
I love cooking for someone in need when the time arises.
if there's any left I will vac it for later use.
never hurts to have a little pulled pork on hand for unexpected guests
 
just a little but I love it!
just finished changing the oil in the wife's car and washing and waxing it too!

what you got smoking this weekend Jim??
 
i got some posts up, bologna, bacon wrapped hot dogs, meatballs, and 3 meat loaf.

tomorrow a cajun butter injected whole chicken.

THese mid-30 temps feel like summer comared to how the weather has been.
 
no kidding, it hit 39 here today
it does feel like summer
sounds like we may get hit with some snow again but the temps may keep the worst to the north
gonna have to check out your other posts
what??? no baby backs this weekend!! LOL
 
lol.

I bought a 3 pack, but tossed it in the freezer.
PDT_Armataz_01_01.gif
 
Good looking butts you have there. I'd be interested to know what it taste like with the Yoshida's. Keep us informed please.
 
had to do a quick door open to give them a spritz, so snapped a quick pic
through the stall and moving again @174* and looking good!
tic toc ...........
 
11.5 hours and they are @187*
they stalled around 176 for over an hour but they are
moving right along now. I wont open the door again until they hit 200*
then its foil time and in cooler for about an hour and then its pull time!
stay tuned
 
lookin great,

I like your style.. no foil til their out of the smoker..
PDT_Armataz_01_37.gif
 
Here's the final Qview of my pulled pork
I started at 3:30 this morning and I finished pulling them with my wife's help at 6:00 tonight. they turned out perfect.
great bark and the Yoshida's under the rub gave the bark a great taste.
I am very happy with the whole cook!
I pulled them at 200* then foiled them and out in a cooler for an hour before
we pulled them.
here's a few parting shots.
thanks for watching.
the bones pulled out clean

they where juicy as could be

close up
 
Now you'll have some PP in the freezer. and some for a sammie or two and then some for beans.
 
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