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Message
pulled pork
Posted on 3/27/09 at 9:48 pm
Posted on 3/27/09 at 9:48 pm
im going to smoke a boston butt tomorrow. ive done one before but i wasnt happy with results. any suggestions?
5
Posted on 3/27/09 at 10:05 pm to rutiger
Mustard my brother if you're smokin it.
Posted on 3/27/09 at 10:20 pm to rutiger
[link=(www.virtualweberbullet.com)]www.virtualweberbullet.com[/link]
There are tons of recipes & tips on there. Check out the forums page and you can get all the free advice you'd want.
There are tons of recipes & tips on there. Check out the forums page and you can get all the free advice you'd want.
Posted on 3/27/09 at 10:23 pm to BackWoodsTiger
quote:
Mustard my brother if you're smokin it.
- get a decent dry rub (and the mustard as indicated to hold it to the meat)
- take some fresh garlic and poke holes in the butt and shove the little cloves in
- dont let your fire get above 225..let that sucker smoke for at least 10 hours
- skip mesquite..too bitter..go with hickory or apple wood or even better..those jack daniels oak chips
Posted on 3/27/09 at 11:17 pm to rutiger
mustard on the butt, heavy spinkle of rub. let it come to room temp, about 4 hours. indirect at 250 deg. cook to 190 (about 15 hours for 2 8# butts). wrap in foil, put in ice chest and let rest for at least 1 hour. then pull.
Posted on 3/31/09 at 9:45 pm to El Jefe
I agree with the above, but try this too. The bark should look like a meteor after 12-15 hours. It will be too much for some people to eat especially if you use a very heavy rub. As you pull the pork, save the bark to one side. After you are done, put the stuff (bark) in a food processor and blend it down to small pieces. Mix this with the pulled pork and you get all the rub and smoke back into the meat. Try it, it works.. 
Posted on 3/31/09 at 9:57 pm to rutiger
Just call me and tell me when you think it is ready and I'll tell you let it go another 30 minutes. This is true and also time for me to get anywhere in town to eat this.
Hook a brother up.
Hook a brother up.
Posted on 4/1/09 at 8:02 am to Martini
quote:
Hook a brother up.
you're a couple days too late. it turned out great. probably couldve cooked a little longer, but it was on the smoker 14 hrs. made it eastern carolina style with a thin vinegar sauce mixed into the meat. my wifes a vegetarian so my friends at work got hooked up with a free lunch on monday.
Posted on 4/1/09 at 11:47 am to rutiger
Marinating pork in apple cider vinegar for about 24 hours before you apply the rub and mustard also adds a nice touch. I usually smoke mine, uncovered, 3-4 hours to let it absorb a bit more of the smoke (I use pecan and apple) flavor, then cover the remainder of the way. If it's a big roast, cut it in half; 10-12 hours of smoking should be more than enough. 
Posted on 4/1/09 at 1:23 pm to GeauxldMember
foil and towel it in an ice chest for about 30 minutes after you pull it off, give them juices a chance to settle in.
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