Weekend Smoke - Pulled Pork with Q-View

Discussion in 'Pork' started by toxie, Feb 19, 2012.

  1. toxie

    toxie Meat Mopper SMF Premier Member

    I got two pork butts from Sam's at about 17.5 lbs total.

    Brined for 12 hours...


    Then I rubbed them in mustard and dry rub.

    Off to the smoker...temp set at 225 to start.

    What a great day for smoking!


    I love my stick burner! Burning oak and wild cherry.


    Both pieces stalled at around 157-159 degrees.

    This is at internal temperature of 161 and 167 right when I pulled them to wrap in foil.

    Once foiled, I bumped the smoker temp up to 275 for the remainder.


    Very juicy!


    Pulled out of the smoker at 205 internal after 12 hours total cook time and then I wrapped them in towels and placed them in a cooler to rest for about an hour before pulling.

    They just fell apart. Still very juicy and oh so tender.




    On a bun with a little sauce....pure heaven!


    With some mashed taters and gravy over the pulled pork...This was sooooo good!!!



    Thanks for looking!!  [​IMG]
    Last edited: Feb 19, 2012
    raptor700 likes this.
  2. sdiver40

    sdiver40 Fire Starter

    Man oh man that looks good!
  3.     X2 [​IMG]

        Tell us what's in your brine.
  4. scrappynadds

    scrappynadds Smoking Fanatic

    Really impressive...........Make me hungry
  5. My goodness that looks good.
  6. johnnie walker

    johnnie walker Smoking Fanatic

    Toxie, dang those butts look good. Awesome job![​IMG]
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    OK...You have awesome equipment!...You bang out some Pretty Pork!...Then you leave out all the DETAILS...What's up with that!?!...[​IMG]...JJ
  8. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member


    great looking smoker [​IMG]
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great and I bet it tasted great. 
  10. toxie

    toxie Meat Mopper SMF Premier Member

    Thanks Guys!

    The brine mix I used is this.

    Please note that this is for two butts, cut the recipe in half for only a single butt...

    16 ounces or 3/4 cup molasses
    24 ounces pickling or Kosher salt
    4 quarts water

    For the rub, I used Jeff's rub recipe.
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job on those butts and thanks for your brine recipe.

    Your Qview was excellent [​IMG]

  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice job! The PP looks delicious!

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