The Pulled Pork Thread

[kccougar]

My brother makes a terrific mustard sauce, and if we ever do another CUF tailgate I'll have him provide bottles of his different sauces.

[Tim]

WHAT? :yikes: REALLY? WTF?

There's no good BBQ west of the Mississippi. This proves it if you've never tried mustard-based until today. And you call yourself gordo!

Son, I've probably tried more varieties of barbecue in the last year than you have in your whole backwoods Georgia life. This was about the end of the line for me as far as varieties were concerned. Ellaborate your barbecue curriculum vitae if you want to go all yikes on me.

And the first sentence of your second paragraph is most definitely incorrect.

[Drunk Tank]

Here is tonights dinner. Put it on the smoker at 1150 last night and just took it off the smoker and is resting in the cooler. About 15 hours on the smoker. I had the smoker set at 200° overnight and bumped it up to 245 this morning. Rubbed with Byrons Butt Rub.




Around noon, I threw some babybacks on there. They should be done right about dinner time.

[Jeff Lebowski]

DT, what kind of rub did you use on the ribs?

Be sure to post some pics of the pork after pulling.

[Drunk Tank]

I used John Henry's Cherry Chipotle.

[Shaka]

My mouth is salivation central. As hungry as I am now that was the last thing I needed to see.

I salute you!

[Drunk Tank]

Alrighty then....here is the final product. It was really tasty. The ribs were good also, but I'll post those in the rib thread.

[mtnbiker]

That looks soooo good. Awesome job, and thanks for posting. Except that now I'm salivating too.

[Jeff Lebowski]

I am doing three Boston butt roasts today for pulled pork (feeding four families). I put them on at 2 am last night and here we are 13 hours later and they are only at 185. Cooking at 225 degrees the entire time. I am starting to get nervous that they won't be ready at 5 pm. I have gone through a ton of pellets.

The last few times I have done pulled pork, they hit 195 in about 10 hrs. The only difference I can think of is that these are bone-in, and the others I did were boneless. Does that make a difference, time-wise?

Oh, I also did the Chris Lilly injection posted by CJF. Maybe they are taking longer because they started out with a higher moisture content.

[Jeff Lebowski]

Boo. Mixed success. Flavor is good, but as you can see, it is a little on the dry side.



I finally pulled it at 194 after 14.5 hrs. There were some spots registering higher than that and some lower, yet it seemed overcooked. What did I do wrong?

[Jeff Lebowski]

Here is another theory: I bought three 4.5 lb roasts. Maybe I should have shopped around to find larger roasts that weren't cut into smaller pieces like that. Perhaps the smaller size made them dry out.

[CJF]

Boo. Mixed success. Flavor is good, but as you can see, it is a little on the dry side.



I finally pulled it at 194 after 14.5 hrs. There were some spots registering higher than that and some lower, yet it seemed overcooked. What did I do wrong?

How was the fat content of the butts? That will make a big difference. Did any of the three turn out better than others? I never stop cooking before 195. I usually let it go to 200 degrees. I always mop so that helps with avoiding drying out. I then either rest with the FTC or wrap and leave in the oven for at least a couple of hours. I've had butts that took 18 hours to get to 195-200.

[Jeff Lebowski]

Did any of the three turn out better than others? I never stop cooking before 195. I usually let it go to 200 degrees. I always mop so that helps with avoiding drying out. I then either rest with the FTC or wrap and leave in the oven for at least a couple of hours. I've had butts that took 18 hours to get to 195-200.

I would say half of each roast was moist and half was dry.

Yes, I mopped. I didn't have time to FTC, but I doubt that would have made them any more moist.

[CJF]

I would say half of each roast was moist and half was dry.

Yes, I mopped. I didn't have time to FTC, but I doubt that would have made them any more moist.

I edited right after posting. How was the fat content?

[Jeff Lebowski]

I edited right after posting. How was the fat content?

Didn't really notice. Looked like a typical roast.

I just read my notes from the last time I did pulled pork. Results were fabulous that time (see photos at the start of this thread). They were two boneless roasts from Costco (6 lbs each). I put them on at midnight at 225 and at 7:30 am they were done (195 deg). I then did FTC and they were very moist when we ate them for lunch.

Go figure. Perhaps the roasts were too small.

Not sure I am going to bother with injection/mop next time. Not a big difference in flavor, given the extra effort involved.