Overnight Pulled Pork with Qview

Discussion in 'Pork' started by downstatesmoker, Sep 7, 2009.

  1. My wife and I attended a surprise 70th birthday party and a second bbq this weekend. I decided it would be a good idea to bring along some yummies. So off I went to my butcher who was able to get 3 6.5lb pork butts for me.

    Since the BBQ's were in the afternoon I figured the best way to handle this would be to do an overnight smoke.

    Wednesday night I whipped up a quick marinade and let it marry overnight in the fridge.

    Thursday night I picked up the butts. I trimmed almost all of the visible fat off the surface letting the marbled fat do it's work. I injected the butts then dusted them with a rub of my own concoction. I wrapped them and in the fridge they went.

    Friday night I got home and set the smoker up. I pulled the butts out of the fridge,redusted them, and let them rest:





    Once the smoker came up to temp and stabilized i dropped the butts on and smoked them till about 140. After that I kept the temp at 225 but didn't bother adding any more wood, just coal.

    At 165 I wrapped the butts in foil and tossed them back on the smoker. at 190 I pulled them off the smoker, dropped them into 1/2 tray pans, and covered in foil, leaving one corner open for about 15 minutes.






    After 15 minutes I closed up the foil and tossed them in an oven to rest, not on, just a non breezy location.

    An hour later (about 3:30 AM) I proceeded to pull them.



    Since I retained the juices from foiling I was able to reheat by adding just a little apple cider and dropping into a oven at 225 for about 1.5 hours.

    Served with a apple cider/vinegar finishing sauce and a sweet and sticky honey bbq sauce of my own concoction.

    The pork was demolished with just a couple of leftovers at the second party.

    In the future I think I will hold the pork in the smoker till it hits at least 195 or 200. I think it will make pulling it a bit easier.
     
  2. nate_46

    nate_46 Meat Mopper

    Easier pulling would be nice, but the butts sure looked good the way they were. Do you have a recipe for the marinade and dust, or if you told me you would have to kill me?

    It's getting close to lunch here and you have made me real hungry.[​IMG]
     
  3. welllll alright, you twisted my arm. Marinade was a product called Fab-P.

    1 Cup fab P
    1 Cup Apple Juice
    1 Cup Pineapple Juice

    Let rest in fridge overnight.

    Dust I will put up later, have to locate the recipe. I'm in the middle of a recipe reorg so it's in a big pile with a couple of thousand other recipe right now.
     
  4. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Nice job on the PP. Way to go!
     
  5. TY! Best attempt ever. Now just have to refine even further!
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Fabulous job there Down state smoker. The butts look fine as rice wine.
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job on the butts.[​IMG]
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I bet you were the hit of the party, nice butts...[​IMG]
     
  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice butts! I got a couple finishing here myself, with fingers crossed...sliced one small one...good stuff...gonna pull the rest.

    Keep the thin blue wisping, it suits you well!

    Eric
     
  10. Thank you guys. Yeah I was a little nervous about the surprise party as the family is Panamanian and they do love their pork, but everyone seemed very happy!
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Fluffy Doesn't Look Happy... Did He Get Any Q? [​IMG]
     
  12. Fluffy never gets Q. We keep him lean and hungry. Better for conquering the universe with :)
     
  13. the dude abides

    the dude abides Master of the Pit OTBS Member

    Nice work on those butts. I'll give you [​IMG]for such a great thread.

    I do take my butts to around 205 for pulling and I let them rest for 2 hours minimum. Just fall apart. I did one this weekend. It started out a little over 8lbs and I pulled the entire thing in about a minute.
     
  14. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on that smoke my friend, the Q looks great. I also let mine go till they hit 200°. It's all good my friend.
     
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks awesome nice job[​IMG] 200-205 is my goal
     
  16. Great job, looks like the only refine needed is time, take her to 200 and you can just about drop it in your pan from a couple feet and it would shred itself [​IMG]

    good job
     
  17. Thank you all for your kind wishes. I just got offered 100 year old Sherry barrell chips from somone through linked in for my next smoke.
     
  18. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice lookin pulled pork there,

    I also take mine, unfoiled on the smoker, to 195-200 before foiling and tossing in a cooler for a while before pulling.
     

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