Pulled Pork

[OldHickory]

Picked up two large boneless (about 8# each ) pork butts at Costco.  Rub with OO and simple seasoning: garlic salt, crushed black pepper, garlic powder, onion powder, and paprika.



Into the Bradley for about 12 hr of smoke and cook with Hickory, Auber set for low and slow @ 220* 



Out of the Bradley, IT @ 155*.  Now to double foil for the Texas crutch.



Into the roaster and then the oven.  About 1" water in the bottom of the roaster, over set @ 200*.



It's 11PM and time for bed.  I don't do unattended  overnight smoke/cook any more.  7AM and out of the oven:



IT @ 200*.  Pull one butt and freeze the other.  Cut the bark into small pieces and mix it all.  Save the juices into small containers and freeze to use with future warm-ups.



Time for my lunch, sauce is on the side----Stubbs spicy.



Good smoke flavor, tender and moist.

[barbquebec]

...lookin' good OldHickory...trying to decide if I want to do butts or bellies for my first smoke in a 4 rack... 8)

[waycoolcat]

That pulled pork looks great. So 12 hours in the smoker and 8 hours, so 20 hours total. That's how long my last pork butt took too. I have to admit I get nervous doing unattended overnight cooks too because its on an attached deck with a roof overhead. I might try the low oven idea when I go to bed next time.

[Saber 4]

Looks good, now all you need is to slice some of that delicious bread you posted the other day.

[orlack]

Nice!


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[beefmann]

good looking  pork

[pondee]

That pulled pork looks great. So 12 hours in the smoker and 8 hours, so 20 hours total. That's how long my last pork butt took too. I have to admit I get nervous doing unattended overnight cooks too because its on an attached deck with a roof overhead. I might try the low oven idea when I go to bed next time.

Once you'er done applying smoke, the Bradley just supplies heat.  And, your kitchen oven can do that as well, or better than, the Bradley.