Got two 5 pound butts going in the smoker this morning. The kids are sick, so spending the day home from work, so thought I would cook up some boston butts for pulled pork sandwiches for a going away luncheon for a co-worker on Thursday.
(http://i996.photobucket.com/albums/af81/jbauder/P5030069.jpg)
Looks good so far What rub you using?
Using some of the Jan's dry rub that I had mixed up. I really like the flavor of that rub.
The start of a masterpiece.
Sucks when the little ones are sick.
Sounds like you're making the most of a bad situation. I know some pulled pork would make me feel better.
That is some good rub on everything!
A great multi-tasking day.
yep, sucks when the kids are sick. I'm having a love/hate relationship with Ibuprofin right now. Get that fever down and the house turns wild like they aren't even sick.
Butts are nearing the 100 degree mark, so they about half way there!
Any suggestions for warming this up for the luncheon to keep it moist? We will not be eating it until Thursday. Crock pot with a little broth in the bottom for moisture????
Broth or Apple juice. (Apple-Raspberry is my favorite)
These 5 pound butts really are rising in temp quite fast. Put them in at 7:30 and they are already at 105 degrees. Windy dang day here in South Dakota too, wind warnings out for 50 mph winds all day. Thought that would slow things down a bit, but doesn't seem to be phasing it where I got the OBS mostly out of the wind.
I reheat w/ some apple cider vinegar... Adds a nice tang.
I myself hate fast temp rising butts. For me they always get my hopes up that it will be a quick cook. Then POW the plateau hits and they sit at 160º for 4 hours.
Three hours into it and at 113 degree. I've got nothing else going on today, so it takes as long as it takes. ;D
You might take a look on Recipe site at Hab's Vaunated Vinegar sauce.
I like it.
Quote from: Tenpoint5 on May 04, 2010, 08:18:42 AM
I myself hate fast temp rising butts. For me they always get my hopes up that it will be a quick cook. Then POW the plateau hits and they sit at 160º for 4 hours.
Then the temp rises up to 175 F and POW another GD 4 hr plateau.
The last one I did took 26 hr :(
As far as reheatin I like to collect the drippins when they are cookin and discard the fat then add back to the pork, vac seal and throw in the fridge.
Then reheat in the bag in simmerin water, not boiling it will loose the seal, and then if you need to keep warm dump the bag in a crock pot.
How do you collect the drippings? I don't understand how you do that when they drip into the tray of water where the pucks drop into.
You put a foil pan on a rack below the butts.
What 10.5 said. ;D
well don't I feel dumb. So used the the v tray being called a drip pan that didn't even think of that. Probably to late for that now since it's been smoking for nearly 4 hours.
You got plenty of time to sneak one in there it will probably be a 10-11 hour cook minimum.
If you add the pan now I would put some "simmering" water or beer in it.
The finished product. I threw them in a 350 degree oven for about 20 minutes to bring the temp up just a little more before I pulled it. It is getting late and didn't want to wait any longer. They peeled right open when in the oven for a short time. Excellent results. Bone pulled cleanly out. Ready for the Thursday luncheon now.
(http://i996.photobucket.com/albums/af81/jbauder/P5040069.jpg)
(http://i996.photobucket.com/albums/af81/jbauder/P5040070.jpg)
You are going to make some people happy with that!
Hope the kidos' are better.
Lookin gooood!
That pulled pork will be the star of the show come Thur.
That looks like it turned out perfect. You probably wont have any left overs
That looks great! Congrats.
I'll let you know what everyone thinks at the party. Kids are better today. Thanks for asking.
That came out real good!
That does look great and glad to hear the kids are doing better.
It was a hit at the party. I had enough for two sandwiches left.
Great deal bears fan!