My pulled pork weekend.

icerat4 · September 17, 2006, 01:55:02 PM

Here is the start.

and here is the ugly part.

And here is the yummy part. ;D

This is off my original post of pulled pork to the tee.16 pounds of sams club boston butt.5 hours of smoke alder.I know I know .Lol.IN at 400pm sat. done 100pm sat.Not one of the best but it ranks.Apple juice is such a help .PORK apple juice what a combo.Ill try to get the images right olds help me out here thanks. ;)

O and the smoke house. ;D

owrstrich · September 17, 2006, 02:55:19 PM

you sir get a 15 yard penalty for taunting...

Vampyr · September 17, 2006, 10:23:39 PM

Yum!! That looks gooood. *sneaks a piece*

Chez Bubba · September 18, 2006, 05:41:12 PM

Rat,

Now I know who stole my shed! I'll be contacting the authorities. ;)

Kirk

icerat4 · September 19, 2006, 07:26:57 AM

How does it look .Mr king of butts. :D.Nice and juicy pulled at 195 of course. 4 hrs.ftc.Thank u o master.

Michael · September 20, 2006, 03:23:33 PM

Very tasty looking. As a newbie at this, perhaps someone can help me out here. I also did pulled pork this weekend with two pork butts, nearly 8lbs each. I started out at 220 degrees with an internal meat target of 187 and an estimated cooking time of 24hrs. Halfway through I lowered the temp to 210. It took 24hrs, 15 minutes for the temperature to reach its target.

You did yours in a much shorter time with what appears to be excellent results. I tried tasting some of yours but that only resulted in smudging up my monitor.... When I pulled my butts out of the smoker the meat was very loose and probably didn't need FTC although I did such for a couple of hours.

Here's a few photos also........

asa · September 20, 2006, 03:38:18 PM

Looks perfect Michael. Congratulations.

Chez Bubba · September 20, 2006, 06:37:46 PM

Michael,

If you're looking to shorten the cook time, your undoing was lowering it to 210. The closer the internal temp gets to box temp, the slower the internal rises. I've seen 1 degree in an hour! :o

220 will cook a dang fine piece of meat, I usually even up it to about 240 the last couple of hours. But I take my IT to 190-195 so that can really start to make a difference.

If your goal was a 24hr cook, a big congrats, you're not the newbie you claim to be! ;)

Kirk

Arcs_n_Sparks · September 20, 2006, 07:25:38 PM

Michael,

Looks great. Notice that you seem to have leakage at the left corner; may want to watch that.

Arcs_n_Sparks

owrstrich · September 20, 2006, 08:56:57 PM

Michael... another 15 yard penalty for taunting...

you gotta eat...

owrstrich

Michael · September 20, 2006, 09:04:48 PM

QuoteLooks great. Notice that you seem to have leakage at the left corner; may want to watch that.

It's done that a couple of times now. Perhaps a teaspoon or so of liquid drips out each time. Is that because my vent is not open far enough and moisture is running down the side of the door?

Vampyr · September 21, 2006, 06:19:02 AM

Wow! That looks really tasty. Good job. :D

icerat4 · September 21, 2006, 06:51:34 AM

Sweet ,nice job sir.

iceman · September 21, 2006, 09:14:06 AM

Nice job Mike. Like Arcs said keep that juice cleaned up so you don't risk torching the Bradley. Other than that you done real good my man! ;)

MallardWacker · September 21, 2006, 01:10:02 PM

Geee Willeeekers there folks....you guys are just awful showing that kind of full, frontal Pork-Butt pornography....for shame...but I must say that does look enticing.