My First Pulled Pork

[RossP]

On fathers day I made my first Pulled Pork. I started with a 4 1/2 lb. pork shoulder roast.

On Saturday Morning I applied the CYM and a rub from a local BBQ team.


I then wrapped it in plastic wrap and into the fridge until Sunday Morning.
I got up at 5:00am to take the roast out of the fridge to have it warm up a little and went
back to bed for another hour. Then up at 6:00 to set up the OBS and get it preheated.
At 6:30 the Bradley was up to 250 degrees and in went the pork.

I smoke the roast for four hours with a combination of Hickory, Mesquite and Cherry
at 225. At 10:30 the internal temp was 168 and that is were it stayed until about
1:30 when it started to climb again. I pulled it out of the smoker at 3:30 with an internal
temp of 197.

I FTCed it while I made the BBQ sauce from the recipe site, thanks T2 the sauce was great.


At 5:30 I pulled the pork and made up sandwiches with coleslaw for two of our boys, the
wife and myself, the third son, a vegetarian even tried it and had more. They liked it
so much that I had to hide enough for a sandwich for fishing on Monday.  
Had a great day the boys ate all my food so I drank all their beer in exchange. Thanks
to everyone on this board for posting the how to's. Without all the information here
there is no way I would have made this and if I did it would not have turned out
this darn good.

Ross

[classicrockgriller]

Ross, That looks like the work of a pro!

You nail that piggie.

The Bark is just beautiful.

What did that rub taste like?

I like the ingredients.

[FLBentRider]

Nice job on the butt.

Love the rub packaging.

I'm betting you wish you'd made more.

[Tenpoint5]

Great Job Ross!! When are we doing the next one?

[RossP]

What did that rub taste like?

I like the ingredients.

If I had my way I would have sat in the kitchen and just eaten the bark it was so good.

Great Job Ross!! When are we doing the next one?

Have to do at least twice as much for Canada Day, at least that is what I am told,
so off to the butcher this weekend. The best part is in the same building as the butcher
is a store call Well Seasoned, a gourmet food store with things that foodies like.

[classicrockgriller]

Web Site for the rub.

http://www.madcowbarbeque.com/Mad_Cow/Home_Page.html

Besure and check out the Best Rack section

[mikeradio]

Great job on the butt Ross, you sure that was your first  ;D

I will defiantly check out that website for the rub looks intresting.

[RossP]

The Mad Cows are just around the corner for were I live.
Looking at the teams registered with the Pacific BBQ
Association I realized we have a lot of good teams up here.
Some like the Mad Cows and House of Q sell their rubs
and sauces at a local store. This coming weekend we
have a huge competition in Richmond, BC. Unfortunately
I cannot make it to CANADIAN FESTIVAL OF CHILI AND BBQ
an old friend of mine I found out runs this one.

[Smokin Soon]

Dont't ya just love it when your first shot hits a home run!! Great job, Ross.

[DTAggie]

Mighty fine indeed Ross

[ArnieM]

Really looks great Ross.  Isn't it nice when people say "Where did you get this?",  and you can say "I MADE it!".

Good going.

[KevinG]

Is it just me or is Caylie hot in that picture ;) Nice job on the butt Ross!

[waterkc]

O man, I am going to need two smokers at this rate. Very nice looking piece of meat.

Well done Sir, well done in-deed.

[Pachanga]

RossP,

Nice looking smoke.  Madrecita, that looks bueno.

Good luck and slow smoking,

Pachanga

[TestRocket]

Very nice! Good job!