Time for some pulled pork.

[Boo Boudreaux]

image by Boo Boudreaux, on Flickr


image by Boo Boudreaux, on Flickr


And , you need some fresh home made sour dough bread to go with it.


Untitled by Boo Boudreaux, on Flickr

[Saber 4]

Looks good, what time should we all show up? ;)

[barbquebec]

...nice set-up and great looking pulled pork Boo Boudreaux...sourdough is a nice touch! 8)

[pjplovedog]

That's some good looking pork.  Also, thanks for the photo of your setup.  I have a table that is not being used that is almost identical to yours.  It never occurred to me to put my Bradley on top- that would be ideal for me for so many reasons, including a moist/wet uncovered patio.  So, thanks for the "suggestion" through your photo!!! 
The bread looks marvelous too! 

:)

[beefmann]

looking real  good... cant  wait to see the finished product

[BigRich]

That's a lot of sandwiches

[River Rat]

What was the cook time on those two fine looking pieces of pork?

[Boo Boudreaux]

If I remember correctly I applied 5 hrs of smoke, tower temp was set @ 240 ,  I pulled them when IT was 195.

[TedEbear]

If I remember correctly I applied 5 hrs of smoke, tower temp was set @ 240 ,  I pulled them when IT was 195.

Sounds like everything turned out pretty well.  Try a lower chamber temp on a future butt smoke and I think you'll be amazed at the result.

For the 3 years or so I've had my Bradley I have always cooked pork butts at a chamber temp of 225 to an IT of 195-200.  On my last one a few weeks ago I experimented with a setting of 210*F in the chamber.  An 8 lb butt took nearly 21 hours to get to at IT of 190 when I first did the fork twist test.  It was so moist and tender at that point I removed it, let it rest on the counter for an hour and then pulled it.  It was noticeably more tender than how mine usually end up.  I'm going to be setting the chamber temp to 210 from now on for pork butts.

[Boo Boudreaux]

Thanks for the tip TedEbear,  I will give it try.