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Results 1 to 7 of 7
  1. #1
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default Pork Butt/Pulled Pork

    Pork butt was rubbed with Tatonka Dust seasoning, cooked indirect over a Vortex (wide end up) surrounded with lump charcoal and hickory chunks for smoke at a grill temp of 275.


    -----

    Here the pork butt is reaching an internal meat temp of 160 and it was double wrapped in foil and brought to 205. Then wrapped in towels and cooler for a short rest in a cooler before pulling...


    -----

    The pulled pork is going to make for some excellent sandwiches and ABT filling!



    Thanks for looking!

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Looks like some great eatin' there.
    Jim

  3. #3
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    That's some great looking PP!!!

    I just received a bottle of Tatonka Dust today. I also pulled a tri-tip outta the freezer
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  4. #4
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Nice, nice, nice but NICE!
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  5. #5
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Looks fantastic Marty!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  6. #6
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Very nice!!! I haven't tried the vortex to do a pork butt yet.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  7. #7
    Join Date
    Feb 2015
    Location
    Wichita Falls Tx
    Posts
    70

    Default

    I always do my butts at 250. Always wish I had more bark. I think I will take your temps for a test on my next butt. That looks great
    I won't say that I make the best BBQ, but you will

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