The Pulled Pork Thread

[Bo Diddley]

Well that's a different of way of doing things. Did it put out a good amount of smoke? I wouldn't worry about the resting time too much.

[Copelius]

Making my first pork butt tonight for extended family dinner tomorrow. Followed the dude's instructions and rub with a small twist. Did the smoke part on my gas grill (I'm cheap and its all I have) and then transferred to the oven to finish. It will likely reach temp earlier than I'd like so I'll be pushing the 6 hours of resting. 20230721_185200.jpg Freshly ribbed and wrapped last night.
20230722_151515.jpg Placement on grill at beginning. Only one burner was on low at the left side and I used the probe seen in the middle to keep temp OK. It was 115 when I put it in the oven. Sitting 176 right now. Got the oven at 205 trying to time the resting with getting up for choir.

[Pelado]

That went over my head--which is easy to do, no doubt.

You're not a cumin bloomer?

[Bo Diddley]

I'd definitely cook everything together. Using a different rub for each is easy enough as long as you remember which is which. Alternatively, you can use the same rub on everything and then when you reheat on Monday, add some extra cumin. Might need to bloom the cumin before adding it in (not sure).

That went over my head--which is easy to do, no doubt.

[Pelado]

Yeah, the idea is to use my "homemade" rub that I shamelessly stole from here for Sunday's butt, and a rub that's slightly heavier on the cumin for Monday's butt. All cooking done at the same time, just wondering if its a big enough difference in flavor to justify the added labor, or if basic bbq rub + frying will be just fine for both purposes.

This also gives my daughter a chance to make lots of homemade tortillas, something she's been trying to do ever since she learned our neighbor makes them pretty constantly.

I'd definitely cook everything together. Using a different rub for each is easy enough as long as you remember which is which. Alternatively, you can use the same rub on everything and then when you reheat on Monday, add some extra cumin. Might need to bloom the cumin before adding it in (not sure).

[LVAllen]

Oh interesting. Will you use different rubs? I use the same rub each time. I should branch out and try new things

Yes, cook them together unless you want to use a different wood with each roast. It's so much easier cooking them at the same time. I follow the Dude's instructions and vacuum pack the leftovers for an easy reheat in boiling water.

Yeah, the idea is to use my "homemade" rub that I shamelessly stole from here for Sunday's butt, and a rub that's slightly heavier on the cumin for Monday's butt. All cooking done at the same time, just wondering if its a big enough difference in flavor to justify the added labor, or if basic bbq rub + frying will be just fine for both purposes.

This also gives my daughter a chance to make lots of homemade tortillas, something she's been trying to do ever since she learned our neighbor makes them pretty constantly.

[Pelado]

Oh interesting. Will you use different rubs? I use the same rub each time. I should branch out and try new things

Yes, cook them together unless you want to use a different wood with each roast. It's so much easier cooking them at the same time. I follow the Dude's instructions and vacuum pack the leftovers for an easy reheat in boiling water.

Also less time (and pellet) consuming.

[Bo Diddley]

Oh interesting. Will you use different rubs? I use the same rub each time. I should branch out and try new things

Yes, cook them together unless you want to use a different wood with each roast. It's so much easier cooking them at the same time. I follow the Dude's instructions and vacuum pack the leftovers for an easy reheat in boiling water.

[LVAllen]

Re: carnitas

I'm cooking for Father's Day tomorrow (as one does). Costco's butts this time around were boness 2-packs. So, the plan is for pulled pork on Sunday with butt 1, and carnitas with leftovers and butt 2 on Monday. Is it better to just smoke everything the same, or should I rub each one for it's particular purpose?

[BigFatMeanie]

I have come to the conclusion that I prefer a basic salt and pepper rub on pulled pork over a rub with lots of sugar. I also no longer add apple juice when foiling. Heresy, I know; but I'm basically doing it the way Aaron Franklin does his pulled pork.

[Donuthole]

Peg Leg Porker is my favorite bbq sauce, but Trader Joe’s Carolina Gold is pretty good in a pinch.

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[fusnik]

Uncle Albert's Mustard Sauce is the best barbecue sauce I've ever had. Ever. My wife likes the vinegar (red) one, but everyone else like the mustard (yellow) one. If you want some, I can get it for $7.99 at the store + whatever shipping is. https://cromers.com/products/uncle-a...mous-bar-b-que

Dude I don’t know if it’s the best but it’s freaking fantastic.

[All-American]

Can we make this the game day thread?

[wuapinmon]

Man, I really need to try that Carolina mustard sauce. I've got to remember this the next time I do pulled pork.

Uncle Albert's Mustard Sauce is the best barbecue sauce I've ever had. Ever. My wife likes the vinegar (red) one, but everyone else like the mustard (yellow) one. If you want some, I can get it for $7.99 at the store + whatever shipping is. https://cromers.com/products/uncle-a...mous-bar-b-que

[Bo Diddley]

Pulled pork for lunch. It's been a while.