Yet Another Pulled Pork Thread...

[HawgHeaven]

These puppies totaled over 22 pounds at the start. I hit them with MHGP, and JAB, wrapped and into the fridge overnight. Nothing like opening the fridge to that wonderful smell first thing in the AM. They have fallen victim to RO lump. I like to cook butts between 250 and 300... they are holding steady at 284, fat cap up. Here they are 2 hours in:





At 4 hours, I'll flip them fat cap down into a pan to catch the juices. I squirt them down aboot every hour with this mix... I changed it up a bit:

Worchy sauce
Cranberry juice
Rum
Secret Aardvark Hot Sauce
Beef stock. Yup. Was gonna use pork stock, butt there was none left.

Finger test proved to be yummers!

I'll keep adding to this thread... yeah I know, it's only pulled pork, butt put up with me.

Stay tuned...

[SmokinOutBack]

And...I'm on my way.

[HawgHeaven]

The Flip...

@ 4 hours, into the "slightly" modified pans, fat cap down...



This is what I am using now for the "spritz". Works beautifully, no mechanical parts to fail... Love it.



More squirts, lid closed, rock on.

[Richtee]

If you melt the tip JUS TRIGHT.. they work great

Used the JAB/GP mix last weekend. Good..but I overcooked the butts. PP was fine but no medallions = loser.

[HornedToad]

So what is the total cook time start to finish?

Cooking some big butts for the first time tomorrow at the tailgate with dinner at 5 and a 7pm kickoff.

What time do I fire up the stick burner?


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[HawgHeaven]

So what is the total cook time start to finish?

Cooking some big butts for the first time tomorrow at the tailgate with dinner at 5 and a 7pm kickoff.

What time do I fire up the stick burner?

I go by IT, not time. Every butt cooks differently... no two the same. That's why I cook them ahead of time, vacuum seal, into the fridge. When it's supper time, drop the pouches in simmering water to reheat. Takes minutes. Same day cooking/serving, give yourself PLENTY of time... 8 to 12 hours average if you are cooking a whole butt. If you use Rich's method by cutting them in half, you'll reduce the time. If they get done ahead of time, the cooler and towels are your friend.

[Uncle Sauce]

Man those look great Hawg - for the pic's alone

[Fishawn]

Looking awesome brother

[HornedToad]

Hawg you know I'm a pyro caveman and not into all that IT wizardry.

Sounds like I better fire up the smoker first thing in the morning to have pulled pork sandwiches ready by dinner time.

How many sammies does a butt make???

YUM, I hope mine turn out that good!!!


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[HawgHeaven]

Hawg you know I'm a pyro caveman and not into all that IT wizardry.

Sounds like I better fire up the smoker first thing in the morning to have pulled pork sandwiches ready by dinner time.

How many sammies does a butt make???

YUM, I hope mine turn out that good!!!

Depends on how big yer butt is...

Yours will turn out just fine. Just don't rush... IT is everything, or a probe that slips into the meat like butter.

[HawgHeaven]

I put the Texas Crutch on at aboot 165-ish... we're at 182 and climbing...

[Bearcarver]

Looks Awesome, Phil---As always!!---

Nice Job!!

Bear

[SMOKE FREAK]

Man what this place needs is more posts like this one...Back to basics...With details ta boot...Thanks Phil...

[HornedToad]

The Texas Tech meat man showed up to the tailgate... two shoulders and some beef ribs for tomorrow and six frozen shoulders for my soup kitchen gig next week. They were marked $1.89 a lb but I pick them up for .99 cents a lb.


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[THE ICEMAN]

The Texas Tech meat man showed up to the tailgate... two shoulders and some beef ribs for tomorrow and six frozen shoulders for my soup kitchen gig next week. They were marked $1.89 a lb but I pick them up for .99 cents a lb.


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I would recommend taking the plastic & label off before smoking...



Looking very tasty, Phil...

Any finished pics???


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