Today's smoke!! Butts!!!

Discussion in 'Pork' started by fpnmf, May 3, 2013.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    These went in at 1030 last nite ...

    Foiled and into the cooler for 1.5 hours..

    Same as usual for here..SPOG... cooked at 230 til 5 am..then 250...

    Pulled and mixed with meowy juice...

    I like doing the all nite for one reason..

    It's 2pm here... the cook is done and everything is cleaned...

    Last edited: May 3, 2013
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    Looks great , man. I hear ya on the finishing sauce...I always add one to my pulled pork. I think next time I will try your meowy juice recipe.....I just like saying meowy! :grilling_smilie:
    Last edited: May 3, 2013
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great, Craig!  Nicely done, Love meowy's finishing sauce...

  4. oldcountrygirl

    oldcountrygirl Fire Starter

    Yum, those look great. Thanks for the link to the finishing suace. I will be smoking one tomorrow and will give it a try.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Butts look good Craig. It is interesting how different the bark color is without the Paprika or Sugar in the Rub. SPOG is a classic...JJ 
  6. roadkill cafe

    roadkill cafe Smoking Fanatic

    Looking pretty awesome there Craig. Now for some big 'ol sammies!!

  7. What is the technique/step by step instructions for actually "pulling" the pork? 
  8. roadkill cafe

    roadkill cafe Smoking Fanatic

    Two forks pulled in opposite directions. I prefer using hot food handling gloves and getting down in it with my hands.

    Semper Fi,

  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    I use the left hand fork to hold the meat down and the right hand fork to pull strands of the meat off.

    I looked around youtube for a video...didnt see anything there on just pulling..


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