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pulled pork

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bigben:
every year my family has a party.  This year my father wanted to do pulled pork but wanted it smoked.  Well I got to do the honors and I can tell ya I was a bit uneasy smoking 80lbs of pork but nothing was left at the end of the day.  

here is a run down of what went on through out the day.  

up at 4 in the morning to get the charcoal going.  I am using just a regular charcoal chimney on top of a propane gas burner.


The meat.  Prepackaged boston butts or shoulder roasts.  already deboned.  yellow mustard brush and bowl as well.  I use the yellow mustard to act as glue to hold the rub on.  Pour some into the small bowl and use a brush to brush it on.  you want a thin layer.


Here I am spreading the mustard on in all the nooks and crannys and then applying rub.  


Here they are all rubbed up and into the smoker.  I place the fat cap on the bottom so if a flare up happens it doesnt burn the outside.  I smoked em with hickory wood chunks and kept the temp between 200-250.



here they are when they hit an internal temp of 160.  at this point I put them in foil pans and covered with foil.  I also stopped putting in wood chunks.  Kept cooker at 200-250 yet.  



here it is pulled.  It took close to 8 hours till it hit an internal of 190-200.  I then pulled the fire trays out and let the butts rest for a hour to redistribute the juices.  then pulled them apart and this is what I got.  


on a bun with home made sauce.

melsdad:
Nothing like smoked Butts for pulled pork! Last year I smoked 30# of Butts for the group of guys I shoot Flintlock with. They all keep begging me to do it again this year. I just didn't have time this year to get it done. Like Ben stated there is alot of time involved in doing this, but the out come is worth the wait.

That looks delicious Ben your makin' me hungry!!

Hern:
Looks good, Ben.
I'll have to give that a try.
I use wife's grandma's recipe from North Carolina.

Pa Goosehntr:
Looks gooood Ben  ;D But where is the cole slaw and hot sauce???

bigben:
thats nothin but filler goose.  i am a meatatarian.  I like meat.  no filler required on a good pork sammich.

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