Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 20

1 members and 19 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,104
Threads: 14,353
Posts: 157,486
Top Poster: PigCicles (10,053)
Welcome to our newest member, ABC-QBob
Results 1 to 5 of 5
  1. #1
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,053

    Default Pulled pork for work

    Todays project is brought to you by Miss Piggy. I started with 15.8 lbs of bone in pork butt. I started the Silverbac headed for 250 with Lumberjack MHC pellets and began prep on the 2 butts.

    No special whittling of fat or over thinking separation. You see this meal is for the carnivores at work and they wouldn't care about any details of muscles or trimmed fat ... it's just the results they care about.

    I first layered on some kosher salt, then a nice dusting of black pepper. After that I decided to give them an even coat of Okie Dust rub for a touch of sweetness . I finished it all off with a garlic and herb injection for moisture and flavor.

    With Silverbac ready I put the butts in the smoke pool at 2:50 pm, fat cap down, and snapped a picture. I didn't bother the party til just before midnight when I inserted the Grilla probe to satisfy my curiosity and they were at 170 IT. I closed the lid til 2:30ish am. The probe read 197 and poking both butts with my Therma pin gave various temps from 192 to 204 but everything was like a hot knife in soft butter ... done!

    Gently trying to break loose the first butt and it came apart in my hand into 3 pieces. The second tried to but I got it out whole.

    Here's a few pictures to help. Thanks for looking y'all

    Sent from my SAMSUNG-SM-G870A using Tapatalk
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  2. #2
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,724

    Default

    That new smoker is doin' it!!!
    The folks at work have it mighty good.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  3. #3
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,317

    Default

    Uhwee! That's some fine looking pig flesh, Joe.
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,053

    Default

    Thanks fellas.

    Sent from my SAMSUNG-SM-G870A using Tapatalk
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,343

    Default

    Nice! You get a pellet pooper? I've been looking at them lately.Haven't pulled the trigger yet.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

Similar Threads

  1. Pork Butt/Pulled Pork
    By MossyMO in forum Pork
    Replies: 6
    Last Post: 04-27-2015, 10:12 PM
  2. Pulled pork
    By Regular Guy in forum Pork
    Replies: 4
    Last Post: 02-07-2013, 07:38 PM
  3. Twenty-five Lbs. Of Pork Equals Pulled Pork
    By Savannahsmoker in forum Pork
    Replies: 6
    Last Post: 05-04-2012, 08:57 PM
  4. Replies: 20
    Last Post: 02-21-2012, 10:48 PM
  5. My first pulled pork on the UDS
    By etcher1 in forum Pork
    Replies: 12
    Last Post: 05-04-2010, 10:07 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1