The Pulled Pork Thread

[Green Monstah]

DDD hit on it but 16 hours means 16 hours before you actually serve the meat, not 16 hours before you start to hold it in a cooler. At the earliest you should have started it at 11pm the night before and of course wrapping the butt does make a difference. If I go 12 hours on the smoke then I can hold it for 4 hours in the cooler or it if goes 11 hours I can hold it 5 hours in the cooler (I generally won't go above 5 hours of holding time). But you live and learn.

Anyway, I'm sure the meat will be tasty. I've usually really liked reheated butt as long as I have a decent slaw and sauce to go with it on the bun.

The meat was a big hit.

[cowboy]

A kid who works for me posted this on his facebook page. It's from one of the bigger groups we did this summer, but I'm not sure which one. I cropped him out of it, but saved his belt buckle for you.

[Green Monstah]

We have a monthly potluck in our ward. I did another pork butt (started at 2:00 am, but it was a cold windy night, so the coals only lasted around 6 hours. I wrapped and finished in the oven with a very small amount of apple juice. It was a hit, and a lot of the guys in the ward are starting to ask about smokers. I mostly tell them to start with a traeger, even though I'm really starting to enjoy my WSM.

I think I've mentioned this before, but for those of you who have multiple cooking tiers, I made some killer beans to go with the pulled pork.

In a foil pan below my pork butt, I put:
3 cans of Bush's Baked Beans--Honey flavor, and
~10 ounces of apple juice (stir it up before you put it on)

They were lights out. I stirred mine when I took the butt off the smoke, then every three or four hours thereafter. I saved around 5 oz. of the juice that rendered off the butt into the foil after wrapping, and added it for moisture/flavor, and man they were good. I kept them covered in the oven (I poked a small hole in the top of the foil because I didn't want condensation to water out the rich, smoky flavor) while the butt finished.

Beans from scratch are a PITA, and straight from the can just doesn't cut it. This is a good in-between.

[Drunk Tank]

I'm smoking 2 cases of pork butt this weekend. I am trying Oakridge BBQ's Competition Beef and Pork rub. I have never used this rub, but I havnt been disappointed by any of their offerings yet, so hope it goes well.

[Drunk Tank]

I put these on at 7am @ 225 deg. They're right about 155-160 right now. Think I'm going to foil them in a few minutes to help speed things along.

[TripletDaddy]

Fixing yourself a small snack?

[Jeff Lebowski]

Fixing yourself a small snack?

No kidding. Who would own a smoker that big?

[Drunk Tank]

Fixing yourself a small snack?

I agreed to smoke pork butt for my aunt's ward Christmas party. Last year it was tri-tip for 150 peeps, and that was a pain. At least this year I can get it all done ahead of time and give it to them frozen for them to reheat at the time of the party. I still have 6 more butts to smoke for them, but I can do that next weekend. I could have fit them all in there, but I didn't want to overload the smoker. It creates quite the hot spot near the bottom of the smoker if there is too much meat on there.

[Drunk Tank]

No kidding. Who would own a smoker that big?

Ha! We need a second. No kidding.

[Jeff Lebowski]

That is a beautiful sight. Where do you buy your butts?

[Drunk Tank]

That is a beautiful sight. Where do you buy your butts?

Sams Club.

[clackamascoug]

Joseph Smith's Sams Club.

When I want extra butt, this is where I go.

[old_gregg]

When I want extra butt, this is where I go.

way to bump a great thread with an awful joke

[MarkGrace]

[clackamascoug]

way to bump a great thread with an awful joke

I apologize to CS in general for my ill-timed humor, and ill-received jokes. Sometimes I ignore the little voice that says... don't do it.

Harry Tic would have like it.