mmm... perfect as usual

[JimT]

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.


23 hours later


looking good


a Syracuse specialty, 50/50 mix with cider vinegar


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

[pensrock]

Looks great what times dinner?  ;D

[Bradley (Head Office)]

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

[Habanero Smoker]

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.

[FLBentRider]

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 ?

[JimT]

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.   ;)