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Started By
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Smoked a pork butt this weekend.
Posted on 11/16/20 at 9:03 am
Posted on 11/16/20 at 9:03 am
Rubbed it with kosher salt, coarse black pepper, granulated onion and garlic, and a little paprika for color.
after 2 hours
after 3 hours
after 4 hours
I wrapped it in foil after 4 hours and let it go for another 2 hours. Then I unwrapped it but left it on the pit to get the bark a little firmer.
After it rested and before I shredded it.
Shredded and ready for sandwich assembly.
Served it on a toasted, buttered sandwich slider and topped with a broccoli slaw. I also did some tots for the kids.
MeridianDog inspired POV shot
7
Posted on 11/16/20 at 9:41 am to iAmBatman
Looks good. Can't beat pulled smoked pork. Excellent on buns and makes a great wrap using a large tortilla and adding whatever floats your boat as far as extras.
I like mine with some shredded lettuce, small diced tomato, some sliced jalapenos, tex-mex cheese and salsa.
I like mine with some shredded lettuce, small diced tomato, some sliced jalapenos, tex-mex cheese and salsa.
Posted on 11/16/20 at 9:41 am to iAmBatman
Holy moly that looks amazing
Posted on 11/16/20 at 9:43 am to gumbo2176
quote:
Looks good. Can't beat pulled smoked pork. Excellent on buns and makes a great wrap using a large tortilla and adding whatever floats your boat as far as extras.
I like mine with some shredded lettuce, small diced tomato, some sliced jalapenos, tex-mex cheese and salsa.
I agree. I use low carb tortillas and dress mine with shredded cheese, taco bell sauce in the bottle, green el yucateco hot sauce, sour cream, jalapenos.
OP - looking good!
Posted on 11/16/20 at 9:44 am to iAmBatman
BBQ’n in the front yard. Baw level one hunned
Posted on 11/16/20 at 9:50 am to upgrayedd
quote:
BBQ’n in the front yard. Baw level one hunned
I had some yard work to do so I set the pit up on the driveway. I’ve got young kids and they were playing in the backyard so I didn’t want them to have any incidents with a hot pit.
Posted on 11/16/20 at 9:50 am to upgrayedd
quote:
BBQ’n in the front yard. Baw level one hunned
Trashy.
Posted on 11/16/20 at 10:16 am to upgrayedd
quote:
BBQ’n in the front yard. Baw level one hunned
That's one way to mess with the neighbors. Hope it wasn't in an area with an HOA or Karen could have come unglued and started issuing citations.
Probably can't bribe the HOA police with a pulled pork sandwich and cold beer....
Posted on 11/16/20 at 11:33 am to iAmBatman
Doesn't look bad at all. I'd eat it. One tip I'd give you is when you open the foil to start pulling it, save that juice and incorporate it into the meat after it's pulled. It'll be nice and juicy. Other than that, nice work.
Posted on 11/16/20 at 2:30 pm to gumbo2176
quote:
great wrap using a large tortilla and adding whatever floats your boat as far as extras
With some homemade salsa, vinegar pepper sauce shredded, pepper jack cheese and a couple slices of avocado is one of those meals I could eat every day.
Posted on 11/16/20 at 3:24 pm to GeauxTigers0107
quote:
One tip I'd give you is when you open the foil to start pulling it, save that juice and incorporate it into the meat after it's pulled.
Hmmmmm
Is this from your own experience or were you told to do this?
I tend to only take advice from the guy that built this in his back yard. He better hope he does nt move.
Says you should take it out and let sit for at least 20 minutes.
Worked well for me. Keeps the mous to re in the meat
This post was edited on 11/16/20 at 3:28 pm
Posted on 11/16/20 at 4:19 pm to dstone12
quote:
s this from your own experience or were you told to do this?
It's just something I do. I'm not hating on his pork at all. Thought I made that clear. Just offering a tip. Comes out like this...
Nice smoker. Absolutely let it rest. I usually do an hour. But when I open it...after the rest...I save that juice and pour it in the pork after it's pulled. Several comp cooks do some type of finishing sauce. That's one part of mine.
Do you though.
Posted on 11/16/20 at 5:00 pm to iAmBatman
Dang that looks good. What is that apparatus holding your coals and wood? I have a kettle and use the snake method, but looking to start doing something different.
Posted on 11/16/20 at 5:07 pm to sloopy
quote:
What is that apparatus holding your coals and wood?
It's just the coal baskets that came with the grill. I have a Vortex that I was going to use but couldn't find it so I improvised with that basket.
I also used the snake method and it kept the temp very well and I only had to add additional coals at the very end of the cook.
Posted on 11/16/20 at 7:23 pm to iAmBatman
Has great color on it. Good job
Posted on 11/16/20 at 8:50 pm to LoneStar23
Only smoked for 6 hours total?
Posted on 11/16/20 at 10:47 pm to Chucktown_Badger
It got smoke for 4 hours and then I wrapped and left it in the pit for another 3 hours or so. I didn’t time it after I wrapped but I threw a probe in so I could keep an eye on the internal temp.
Posted on 11/16/20 at 10:49 pm to iAmBatman
looks dry, but as long as you like it that's all that matters
This post was edited on 11/16/20 at 10:50 pm
Posted on 11/17/20 at 6:53 pm to dstone12
It's actually a good tip and widely used. I do it all the time and the pork is delicious.
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