Looking to try some pulled pork

hal4uk · December 02, 2009, 08:16:44 PM

I wouldn't bother with brine myself...
Pork butt kinda brines itself with pork fat
(THE most delicious thing in THIS solar system)

Of course, I haven't smoked a winged pork butt.

HawkeyeSmokes · December 02, 2009, 08:39:34 PM

Quote from: hal4uk on December 02, 2009, 08:16:44 PM

Of course, I haven't smoked a winged pork butt.

What are ya waiting for? Let's get it on the to do list!!

hal4uk · December 02, 2009, 08:58:53 PM

Maker's Mark: check
Smoker: check
Hickory: check
Rub: check

I'm almost ready...

HawkeyeSmokes · December 02, 2009, 09:01:15 PM

Quote from: hal4uk on December 02, 2009, 08:58:53 PM
Maker's Mark: check
Smoker: check
Hickory: check
Rub: check

I'm almost ready...

Looking for a winged pork butt? Got a lead on a couple for you.

hal4uk · December 02, 2009, 09:14:06 PM

Oh yeah......
just darn near forgot the flyin' pig...
Are we gonna need dark sunglasses for this?

HawkeyeSmokes · December 02, 2009, 09:21:35 PM

Aviator glasses!

Tenpoint5 · December 02, 2009, 10:37:25 PM

Here he is!!!

hal4uk · December 02, 2009, 10:51:14 PM

"Wyatt, I stand corrected. You are an oak."

Huntnfreak · December 03, 2009, 09:11:47 PM

I'll be your huckleberry.........

hal4uk · December 03, 2009, 09:27:04 PM

Johnny Ringo, you look like someone just walked across your grave...

SnellySmokesEm · January 29, 2010, 07:03:52 AM

I had my first brined pork butt last nite and man I could taste the difference. It was a lot saltier. I can give all the specifcs b/c It was brined/smoked by batman of BBQ. I know he used Alton Browns brine recipe with his own rub blend and smoke 2hr with Alder pucks. Good Job Batman!!!

Pachanga · January 29, 2010, 07:52:21 AM

A lot of good advice and some fowl humor.

I just finished a shoulder.

It was double injected. First was a apple juice, Bock Beer based with some spices. Then it was injected with melted butter. Rubbed well. A beer - mustard slather went on last. Mopped after the bark set.

I had no complaints, converted a few, and there were a few Amens.

I am a big believer in a mustard slather in the Bradley. I do not want to open the door on the Bradley for the first eight to ten hours or so because of the recovery time. But I would like to mop for the protection moisture and oil provide. The mustard slather acts as a long term mop providing several benefits.

Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0

Good luck, slow smoking and Amen to all of the above suggestions,

Pachanga

OU812 · January 29, 2010, 07:58:00 AM

Sounds good Pachanga, I am a big fan of the butter based injection.

Huntnfreak · February 15, 2010, 06:52:51 PM

Work has been a major pain in my butt(and not the pork one either) lately. It's been a couple of months at least since I have smoked anything or even been on here. Not to mention the fowl weather here. My last pulled pork went well. I used several of the ideas you all put on here. I must admit I was too busy drooling over it to remember to take photos! The last ones turned out so good I'm going to have to do it again. I think I will give Pachanga's double injection and mustard slather a shot. Sounds really good! Thanks for all the ideas guys.