Super Bowl Pulled Pork

Discussion in 'Pork' started by whittling chip, Feb 5, 2012.

  1. whittling chip

    whittling chip Meat Mopper SMF Premier Member

    I started this Saturday night @ 7:30 p.m. and it finished 15 ½ hours later on Sunday morning at 11:00 a.m..

    MES 40 and the wood of choice was hickory. Smoker ran at 235° to 243° pretty steady the entire time.

    First the pork. This is two 9 pounders from Sam's Club. I’m only cooking one for now.

    [​IMG]

    Rubbed with Jeff's rub.

    [​IMG]

    I took this photo at 5:30 a.m. Sunday morning. The temp reached 165° after

    10 hours so I pulled it and wrapped it in foil. (Notice it plumped up like a football).

    [​IMG]

    I pulled it at 165° and foiled. I brought the IT to ~203° and pulled it out of the smoker, wrapped in towels and placed in a cooler to rest for one hour.

    Here's what it looked like after 15.5 hours plus another hour of resting.

    [​IMG]

    After pulling it at 11:00 a.m. this morning I kept it foiled and put it in a cooler

    with towels wrapping everything to let the meat and juices settle in. The

    temperature actually raised another 5-8 degrees while “resting”.

    [​IMG]

    The bone pulled out and was nearly perfectly dry. I should say it basically fell out.

    It was HOT!

    I made the Jeff's finishing sauce the night before to allow the ingredients to blend.(Sauce on left).

    The two measuring cups are drippings.

    We skim the small amount of oil off the top and put the rest in the frig. It

    Turns into jello! Later we take a cube of the jello and place it on the meat

    when we reheat the pork. MMMMMMMMMMMMMM GOOD!

    [​IMG]

    Had to try it out!

    [​IMG]

    Stay hungry my friends.
     
  2. harleysmoker

    harleysmoker Smoking Fanatic

    Looks great!
     
  3. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Definately does look great! I'm still waiting on mine. Put it in last night at 9:30pm, foiled at 165, and it should now finally be ready in to come out in a few more minutes. Can't wait! Was hoping to have it done before Super Bowl. Looks like about 20 hours total. Next time I'll start sooner.

    But again, great job on yours! Man, I'm hungry...
     
  4. johnnie walker

    johnnie walker Smoking Fanatic

    Awesome looking PP !  [​IMG]
     
  5. whittling chip

    whittling chip Meat Mopper SMF Premier Member

    Thanks...would you believe I'm sipping Blue Label right now!

    It's a special occasion.
     
  6. jmk3921

    jmk3921 Smoke Blower

    [​IMG]Man that looks good!!!!!!!!!!!!!!!!!!!
     
  7. venture

    venture Smoking Guru OTBS Member

    Looks great from here?

    Good luck and good smoking.
     
  8. psycho dad

    psycho dad Smoke Blower

    looks great...not so sure about the pickles
     
  9. smokinal

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

    Fantastic looking PP! Nice job!!
     
  10. sunman76

    sunman76 Master of the Pit

    Man that looks great I could eat that for breakfast...lol  thanks [​IMG]
     
  11. johnnie walker

    johnnie walker Smoking Fanatic

    Yep! I've had the Blue before. Pretty good stuff.
     
  12. That's some mighty fine looking PP. Good job!
     
  13. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    That PP LOOKS AWESOME !!!! :drool
     
  14. smoketexring

    smoketexring Fire Starter

    Looks excellent!!!!![​IMG]
     
  15. thoseguys26

    thoseguys26 Master of the Pit

    Don't browse this website on an empty stomach!!!! Nice job!
     
  16. sprky

    sprky Master of the Pit OTBS Member

    very nice looking pork ya got there[​IMG]. Made me want a PP sammy and I just ate
     
  17. tyotrain

    tyotrain Master of the Pit

    Great looking butt you have there.. bet it was tasty.. Have fun and Happy smoking
     
  18. mneeley490

    mneeley490 Master of the Pit OTBS Member

    My problem is I always get too focused on eating it, and forget to take pictures. I admire your restraint! [​IMG]
     

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