Pulled pork plain

icerat4 · October 06, 2006, 11:15:03 AM

Hey guys anyone do a boston but pulled pork without any spices on it.I am going to give this a try this weekend.I will buy 2 7-8 pounders and do nothing to them but put them in the smoker and smoke for 5 hours.Thats it i will apple spray them down a few times but thats it.Has anyone else done this here.If so what can i hope for.I will share my results on sundat afternoon when there done i will also take pics to show all you guys.I just love playing cook.LOL.

West Coast Kansan · October 06, 2006, 05:00:39 PM

One of the butts I did for the wedding last weekend was plain. Had a choice of Spicy southwest or 'mild' which was the name i put on the label of that tin. I was fine. People can sauce or whatever they want.

Chez Bubba · October 06, 2006, 05:09:23 PM

No rub, no nuttin'?

I'm guessing it will taste good but, well........plain. Kinda like a whole hog pig roast.

Curious to hear your assessment of the results.

Kirk

iceman · October 06, 2006, 07:56:43 PM

Quote from: Chez Bubba on October 06, 2006, 05:09:23 PM
No rub, no nuttin'?

I'm guessing it will taste good but, well........plain. Kinda like a whole hog pig roast.

Curious to hear your assessment of the results.

Kirk

Ditto, whole pig, add flavor later. IMO I like some rub butt?????????????? ya gotta try different things or you'll never know.

Vampyr · October 07, 2006, 10:34:27 AM

I think i would prefer some spice but who knows. Good luck. I am doing 2 butts right now but they are spiced. Keep us posted.

icerat4 · October 07, 2006, 06:39:57 PM

YA GOTA SEE.20 bucks to see results...priceless.So far so good 6 hrs in and looks nice .Apple juiced 3 times and it beddie time .Ill post after the bears victory.GO BEARS. ;D 8)

icerat4 · October 08, 2006, 03:19:54 PM

ok here it is plain boston butt 7 lbs

and another look.

And the goodies

It was ok .And thats it.The spice one of course wins out.Butt if ya dont have the means .PLAIN WILL DO.O i threw in some ribs due to another bears victory.GO BEARS. ;D ;D :D

owrstrich · October 08, 2006, 04:33:12 PM

pig plain... pig rubbed... i dig the pig... looks good rat4...

keep the photos coming...

you gotta eat...

owrstrich

iceman · October 08, 2006, 05:52:22 PM

Good looking pork ther rat. :P ;) :)

icerat4 · October 16, 2006, 09:17:57 AM

Ok ive done the plain deal .Now i am going to rub and refridgate 2 days before the smoke .Unlike the norm of one day before rub.I just want to see how much more the rub will penatrate and taste with more time.Anyone on this .Or is there a point where the rub has stopped doing its thing.Thanks in advance for the any reply ;)

Habanero Smoker · October 16, 2006, 10:28:18 AM

Quote from: icerat4 on October 16, 2006, 09:17:57 AM
Ok ive done the plain deal .Now i am going to rub and refridgate 2 days before the smoke .Unlike the norm of one day before rub.I just want to see how much more the rub will penatrate and taste with more time.Anyone on this .Or is there a point where the rub has stopped doing its thing.Thanks in advance for the any reply ;)

I just read something over the weekend, and can't remember what book it was in. It may have been in the new book that I just got. Anyway the chef was stating that he applies his rub and lets it rest in refrigerate for 3 days. Now this only applies to rubs with salt. I believe he said 2 days were good, but the third day allows the salt to penetrate deeper, bringing the flavor of the spices with it.

PS
Can you please use a lower resolution when you post your pictures. One is not bad, but when there are several being downloaded at once, it takes a while.

icerat4 · October 16, 2006, 11:20:42 AM

Ok how do i do that. I am using photo bucket anyone on this.Sorry ill get this handled.The pics do look good hehehehe. ;D

MWS · October 16, 2006, 12:22:38 PM

Quote from: Habanero Smoker on October 16, 2006, 10:28:18 AM
I just read something over the weekend, and can't remember what book it was in. It may have been in the new book that I just got. Anyway the chef was stating that he applies his rub and lets it rest in refrigerate for 3 days. Now this only applies to rubs with salt. I believe he said 2 days were good, but the third day allows the salt to penetrate deeper, bringing the flavor of the spices with it.

Hab,

YOU should write a book.....you're a wealth of knowledge. I'm going to try this rub method next time I do a pulled pork.

Keep em coming.... ;D

Rat,

When you are in Photobucket, there is an option to edit photo size by 50-75% of original size I believe. Click 'EDIT' under photo.

icerat4 · October 16, 2006, 02:29:04 PM

Which is the best 50-75% .Just so i dont have to play around thanks. ;)

Habanero Smoker · October 16, 2006, 06:10:21 PM

Quote from: mws on October 16, 2006, 12:22:38 PM

Hab,

YOU should write a book.....you're a wealth of knowledge. I'm going to try this rub method next time I do a pulled pork.

Keep em coming.... ;D

Thanks for the compliment. I'm looking for the source of that information so that I could post more details. I know it was reliable or I would not have retained the information. I remember it was for large cuts of meat, and that it had to be tightly wraped in plastic.