well, this probably belongs in the hot smoking/barbecuing section, but I felt like such a goldbricker for asking my first question in three years this morning, I thought I might as well post for the first time.
Despite the door seal's cracking part way through and letting smoke and heat escape, I managed another terrific pork butt. Started yesterday at 3:30pm with a 7.5 lb bone-in butt, I have had good luck with the Penzey's Galena Street Rub so that's what I used here. Gave it six hours of smoke (hickory) at 205-210 def F, then overnight at 210 deg in the kitchen oven. Woke up this morning, IT was 177 deg F, so I let it go another five hours until noon. IT at that point was around 185 or so, but I just didn't feel like waiting any longer, so FTC until 2:30 and the following pictures. I like a vinegary NC kind of sauce, so I cut the Dinosaur Sauce 50/50 with cider vinegar.
(http://farm4.static.flickr.com/3360/3301359627_9859bb986d.jpg)
23 hours later
(http://farm4.static.flickr.com/3648/3302174138_609047c1a2.jpg)
looking good
(http://farm4.static.flickr.com/3620/3300600131_ca1c5d7cd0_m.jpg)
a Syracuse specialty, 50/50 mix with cider vinegar
(http://farm4.static.flickr.com/3627/3300600771_2c1f083702.jpg)
the classic meal
I tend not to make it up as sandwiches but go straight for the pulled pork platter.
and yes, it was good. ;)
thanks to everyone who has provided inspiration to me over the past few years.
Jim
Looks great what times dinner? ;D
Hi Jim
You have been a member here since 2005 and you have only made 3 posts
That tells me your keeping all the good secrets to yourself, ;D you made my mouth water with this post
Looks great and keep on posting
PS don't forget to enter the Win a Propane Smoker Contest
Brian
Hi Jim;
The pulled pork looks good. You may want to use some of that pulled pork instead of chicken in another Syracuse specialty. I recently made some Buffalo Chicken Dip and used pulled pork instead of pulled (shredded) chicken. You should try it.
If you're talking Syracuse, you gotta try those potatoes!
The pulled pork looks good. Can you tell the difference between 4 hours of smoke and 6 hours ?
Pulled pork is the one thing I tend to err on the side of "more is better," especially since the meat spends so much time at the low temperature range. I generally do five hours minimum, but I tend sometimes to also just use up the pack of pucks so that I don't have loose ones floating about. So that was yesterday's magic method for six hours. ;)