The Pulled Pork Thread

[fusnik]

[Coach McGuirk]

but is that too long in the oven? maybe I start at midnight and go 220 (221?) the entire time it will prolong the cook?

I was reading back through this thread and I just want to say, you sound like a pretty handy guy. I'm sad I missed this the first time.

[FN Phat]

Looks great.

[MarkGrace]

Yum. That looks awesome.

[CJF]

Nice job, fusnik. Which version did you like better?

[fusnik]

Nice job, fusnik. Which version did you like better?

So the bark on the brined one was very salty. I don't think I added enough rub to either but the bark, IMO, is the best part.

I dont know if I'd spend the extra time and clean up for the brine as the inside of the shoulders both tasted the same.

I had some neighbors who could smell the food come over and they raved.

It's too easy to get quality results these things are pretty amazing.

[CJF]

Owning a smoker pretty much kills the desire to go to a BBQ joint ever again.

[TripletDaddy]

Owning a smoker pretty much kills the desire to go to a BBQ joint ever again.

this is really true. Helps that there aren't many good ones around here but one thing that I have noticed is how much fun it is to cook it yourself, anyway. Going out and buying it isn't anywhere near as much fun.

Fusnik has inspired me. I am thinking of doing shoulders this weekend. Because, you know, it's Father's Day and guess who cooks on Father's Day?

Gonna do a Spade L pork rub and maybe a Butt Rub.

[Jeff Lebowski]

That looks fabulous.

[FN Phat]

What BBQ sauce did you end up using?

[fusnik]

Sweet Baby Rays....I love that stuff.

I ordered some Rufus Teagues this weekend.

[FN Phat]

Rub is on, resting while tightly wrapped. Putting on the smoker in 3 hours.

EDIT: Pics attached:







The pic makes the pork look dry but it was very moist and tender...by all intents and purposes it was a success. Thanks again CUF!

EDIT: Thanks again to whoever (I think it was JL that first mentioned it) suggested pork tacos with the left overs. Absolutely amazing.

[FN Phat]

I am smoking a butt for my crew (we are making a 750 cu yd concrete placement tonight). The damn thing has been on a stall for 3 hours. About 30 minutes ago the temp finally started to rise. I have to FTC in another 30 minutes to be able to be at work on time. It is at 190 right now. I hope it will be okay. I raised the temp from 225 to 250 to hopefully qet it to 195

EDIT: apparently I had the probe in a faulty location. I inserted the thermapen and was surprised by a reading of 173. I reinserted te temp probe and it is reading the same. It looks like my parents will enjoy the pulled pork for dinner and I will stop by taco bell on the way to work

[Joe Public]

EDIT: apparently I had the probe in a faulty location. I inserted the thermapen and was surprised by a reading of 173.

[FN Phat]

Just called my dad, the butt is at 185. He is going to bed in an hour (which would be hour 16). I asked him to move it to the oven (set at 250) and have my mom turn it off when it hits 195 +/-. This is not going to end well.