Wasn't sure if I should have added the brine and rub recipes I used or not.
Started by making a brine and cooling it. Added a 8 pound bone in pork butt.
Let it sit in the fridge for 2 days. This is it waiting for the rub.
(http://i1074.photobucket.com/albums/w416/rnmac2/Pulled%20Pork%20Oct%2012%202014/IMG_0594_zps337177b1.jpg) (http://s1074.photobucket.com/user/rnmac2/media/Pulled%20Pork%20Oct%2012%202014/IMG_0594_zps337177b1.jpg.html)
After applying the rub I put it back in the fridge.
(http://i1074.photobucket.com/albums/w416/rnmac2/Pulled%20Pork%20Oct%2012%202014/IMG_0595_zpsff9a5c59.jpg) (http://s1074.photobucket.com/user/rnmac2/media/Pulled%20Pork%20Oct%2012%202014/IMG_0595_zpsff9a5c59.jpg.html)
30 hrs. later it's out & coming to room temp.
(http://i1074.photobucket.com/albums/w416/rnmac2/Pulled%20Pork%20Oct%2012%202014/IMG_0601_zps7ce68900.jpg) (http://s1074.photobucket.com/user/rnmac2/media/Pulled%20Pork%20Oct%2012%202014/IMG_0601_zps7ce68900.jpg.html)
Preheated my Bradley to 250 and put it in trying to keep the temp
around 225 or 230. Didn't have any apple left so I used a combo of maple and hickory.
Changed water every 4 hrs. and spritzed with apple juice each time. Kept it in for 14 hrs.
(http://i1074.photobucket.com/albums/w416/rnmac2/Pulled%20Pork%20Oct%2012%202014/IMG_0604_zps1328299c.jpg) (http://s1074.photobucket.com/user/rnmac2/media/Pulled%20Pork%20Oct%2012%202014/IMG_0604_zps1328299c.jpg.html)
Here the temp was at 180 degrees so out it came.
Next step was F.T.C. for 2 1/2 hrs.
And here is my final result.
(http://i1074.photobucket.com/albums/w416/rnmac2/Pulled%20Pork%20Oct%2012%202014/IMG_0608_zpsc4d1adaa.jpg) (http://s1074.photobucket.com/user/rnmac2/media/Pulled%20Pork%20Oct%2012%202014/IMG_0608_zpsc4d1adaa.jpg.html)
Turned out really tasty. Served it on 12 grain toast with slaw.
Now I have to find a real good Carolina sauce recipe to round it out.
Almost forgot, did some navy beans from scratch to. They got the full 14 hr. treatment also.
(http://i1074.photobucket.com/albums/w416/rnmac2/Pulled%20Pork%20Oct%2012%202014/IMG_0598_zps0c3bc43d.jpg) (http://s1074.photobucket.com/user/rnmac2/media/Pulled%20Pork%20Oct%2012%202014/IMG_0598_zps0c3bc43d.jpg.html)
Gave them a stir everytime i changed the water.
(http://i1074.photobucket.com/albums/w416/rnmac2/Pulled%20Pork%20Oct%2012%202014/IMG_0606_zps885721f4.jpg) (http://s1074.photobucket.com/user/rnmac2/media/Pulled%20Pork%20Oct%2012%202014/IMG_0606_zps885721f4.jpg.html)
Mashed about 1 cup of them and stirred em in to thicken
the sauce. Here is the final result.
rnmac, what type of Carolina Sauce are you looking for? A mustard sauce? Or a vinegar based finishing sauce? I'd be willing to share the finishing sauce recipe that I poached off another site if that's what you are looking for.
Still pretty new to smoking and all it's joys.
I've never tried either so would like both but first I
would like to try the vinegar based sauce.
Thanks in advance tskeeter.
rnmac, will post it later tonight.
rnmac, here's one that I like.
Pulled Pork Finishing Sauce
1 cup cider vinegar
2 Tbsp brown sugar
1 tsp Tony Chachere's Cajun Seasoning
1 tsp coarse black pepper
1 tsp red pepper flakes
Heat vinegar so it dissolves the sugar well.
Add brown sugar and stir until dissolved.
Add balance of ingredients and stir.
I let the ingredients steep for about 1/2 hour before using.
Squirt over warm, freshly pulled pork and mix in.
1/2 cup per 10 pounds of pork
To adjust the heat level, increase or decrease the amount of red pepper.
Thanks again tskeeter. Will try it on my next cookup.
Looking forward to it already.