Pulled Pork Sunday - Trial Run

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mkriet

Smoking Fanatic
Original poster
Dec 21, 2015
327
100
Dayton, OH
The wife and I are going on a trip to hocking hills later this month with four other couples and I intend to bring the smoker along and make pulled pork for everyone. Since I've never smoked a pork butt before I decided to give it a trial run this weekend. Put the butt on the smoker this morning around 7:30.

Plan is to have pulled pork for dinner. Looking good so far....


 
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Looks good so far! However you may be having it for dinner tomorrow. My usual smoke is around 14 or so hours start to finish. Only once have I had a smoke under 12. Keep the pics coming
 
Looks perfect! So what did it take to cook? 10 1/2 hrs?

Looks Great! Would love to know the details of the brine/rub/marinade... smoke time etc, thanks

Hello gents. The butt was about 6.5#s. I didn't brine. I rubbed right before putting on the smoker. I smoked for about eight hours between 225-260. I placed in the foil pan at about 150 degrees. I pulled from the smoker at about 180 and finished in the oven for about 45 mins until it reached 200 degrees. I foiled, weaken in a towel, and let it rest in a cooler for 45mins. The bone pulled out completely clean. It was great.
 
Looks like you hit all the bases on a "trial run"! I've never brined a butt and the one time I tried injecting just made a mess. Now it's just rub & cook. I'm a believer in the towelling in a cooler thing also. I have about a lb vac-sealed in the freezer that you've convinced me to thaw....
Dan

:points:
 
Looks like you hit all the bases on a "trial run"! I've never brined a butt and the one time I tried injecting just made a mess. Now it's just rub & cook. I'm a believer in the towelling in a cooler thing also. I have about a lb vac-sealed in the freezer that you've convinced me to thaw....
Dan

:points:

Hey Dan. I'm glad to hear I did it right. Just curious. The bark wasn't as crisp as I hoped for. Just curious if you ate able to get"bark" by using the towel method? If so, if like to know how
 
You did a great job. I have a big red like yours somewhere and if you can smoke with that toucan smoke with anything

Thanks. It can be a bit temperamental at times, but it's the only thing I've ever used. Starting to get pretty good at using it. Just eats a lot of charcoal
 
Hey Dan. I'm glad to hear I did it right. Just curious. The bark wasn't as crisp as I hoped for. Just curious if you ate able to get"bark" by using the towel method? If so, if like to know how
Any "bark" will be formed before you pull and rest it. All the towel/cooler resting does is let the fatty juices render out into the meat to get it really tender (It actually continues to cook in the cooler!). As far as using a lot of charcoal, you won't have to use so much when the outside temps get higher. At least I hope so. We're in the same neck of the woods and I did a pastrami on my new offset Sunday and really burned through the charcoal & wood! Bring on the warm weather, please!
Dan
 
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