Pulled Pork - Honey & SPOG

Discussion in 'Pork' started by ameskimo1, Aug 3, 2014.

  1. Decided to run a Pork Butt Saturday since we couldn't count on the weather to take the boat out. Ran up to local butcher who cut a fresh 6 pounder for me - nice.

    Took off hot - about 400 and temp control wasn't my specialty yesterday but we worked through it - was one of the best so far...honey with SPOG rug, Frontier hardwood lump with oak & mesquite, occasional peach chips - love the smell.

    Not in the pics - a great finishing sauce with water pan drippings, baked beans, corn on the cob, and cole slaw.......and the final pulled product. Had company and we were hungry.

    About 90 minutes

    4 hours and some ring baloney for a snack

    Foiled at 165, temp guage took a crap at 178...pulled an hour later and was as tender as could be.
  2. knifebld

    knifebld Smoking Fanatic

    What no pulled pics?? LOL

    Great job bud!
  3. Thank you! sir Lol, I'll try to be quicker with the camera next time!

Share This Page