Pulled Pork with Q-View

Discussion in 'Pork' started by teeznuts, Aug 23, 2011.

  1. teeznuts

    teeznuts Master of the Pit

    First off this is not my normal Q-view overload as most of my pics weren't recognized by the computer. Not sure if it's a camera issue or the computer cuz im no techy.

    Anyways I love pulled pork but ever since getting bit by the Buckboard bug I've been curing every piece of butt/shoulder that I buy. I am totally hooked on bucky and so are my friends and family. Lately I've seen alot of pulled pork on the pages of SMF and I couldn't take it anymore. I needed a pulled pork sammie.

    It was an 8lb bone in that I injected with apple juice, rubbed with apple juice then a mix of garlic powder, onion powder, kosher salt, pepper and brown sugar. Let rest overnight and into the MES at 8am. I read some old threads here about people throwing charcoal in an electric to get a smoke ring. Along with the pecan chips I broke up three charcoal briquetts and added them throughout the smoke just for grins. I actually got a little bit of "wannabe" smoke ring. Too bad my "Bear Views" of the smoke ring have vanished along with my prep pics.

     Smoked at 230 and foiled at 167. 12 1/2 hours later it was at 196 and I didn't have patience to let it hit 200-205. I needed a sammie.

    Made SoFla Quer's finishing sauce and it will forever be part of my pulled pork smokes. Amazing!

    [​IMG][​IMG][​IMG]
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Well you got the Important pic loaded! That looks Amazing!...JJ
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great. Man that is looking tasty for sure
     
  4. teeznuts

    teeznuts Master of the Pit

    Btw JJ today was the first time I placed the pork in a foil pan and covered with foil for the foil period. Normally I take it in, wrap it tightly in a couple layers of foil and take it back out and put it in the smoker. I read the pan suggestion made by you in someone elses thread and decided to try it. Much easier and it wasn't as messy when adding the apple juice.

    Thanks for the tip(even though it was on someone elses thread.)
     
  5. smokinal

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

    The PP looks delicious!

    Great job!
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    Looks great from here.

    Dude that butt looks like its bending the rack lol.
     
  7. raymo76

    raymo76 Smoking Fanatic

    looks as good as yours, never done one.
     
  8. raymo76

    raymo76 Smoking Fanatic

    What... i don't know what happened, i must have delete half my post.

    I was saying that looks delicious and I want to do one soon too!
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks GREAT !!!

    And an Awesome BearView of a Super Sammy !!!!!!!!!!!

    Send 2 this way please!!!

    Bear
     
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Awesome job!!!!  Sammie looks tasty.............
     
  11. venture

    venture Smoking Guru OTBS Member

    Nice and moist.  Great job!

    Good luck and good smoking.
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    [​IMG]     [​IMG]    [​IMG]  Nothing more, nothing less!!!!

    [​IMG]
     
  13. teeznuts

    teeznuts Master of the Pit

    Thanks for all the kind words guys. Really wish you could've seen it all pulled in a big bowl and the "Bear View" of the sammie, open faced with melted mozzarella and provolone.
     
  14. hardslicer

    hardslicer Smoking Fanatic

    nicely done Teez.....great pics......two questions......did you have a water pan in there while it was smoking?       and can you post the recipe for SoFla Quer's finishing sauce, I've seen that mentioned before but not exactly sure what it is?  thanks      [​IMG]
     
  15. teeznuts

    teeznuts Master of the Pit

    Hey Slicer,

    I poured some apple juice/captain morgan  in the water pan for some apple rum steam but I also sat a foil pan under the pork to catch the drippings. I save the drippings to pour over the pork when I reheat leftovers in the crock pot. Helps keep it super moist.

    Here's the link to SoFlaQuer's finishing sauce http://www.smokingmeatforums.com/t/51933/soflaquer-s-finishing-sauce-for-pulled-pork  , I doubled the recipe so I had some in the fridge for next time. If you like a spicy, vinegar based sauce then this is it. its not a traditional BBQ sauce by any means but I found it was all I needed.
     

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