Trophy Winnin' Pulled Pork!

[Jaxon]

I knew I could keep in the fridge overnite after applying the rub...didn't know I could inject also and leave for 3 days. 

I like to substitute Hoisin for wooster chestershire.

I usually double wrap the butt in plastic wrap and THEN inject to keep as much juice as possible inside.

This looks like a great recipe...will try it when the monsoons subside.

[grossie]

Great photos. That looks outstanding!

[jboo70]

I knew I could keep in the fridge overnite after applying the rub...didn't know I could inject also and leave for 3 days. 

I like to substitute Hoisin for wooster chestershire.

I usually double wrap the butt in plastic wrap and THEN inject to keep as much juice as possible inside.

This looks like a great recipe...will try it when the monsoons subside.

What if you wrap it in plastic wrap, then inject it, and then vacuum seal it while it is still wrapped in the plastic wrap.  Best of both worlds?!?

[teesquare]

Have not tried the plastic wrap and vacuum seal….as long as it does not interfere with you drawing a vacuum - I don't see a problem.

[Curtislowe]

Took some cues from teesquare and Hub to try pulled pork for a luncheon with about 60 folks.  It was potluck, so I did two 10 lb butts in the smokin it no.1.  Two day rest injected and rubbed with FSB.  Couldnt resist a little strawberry's bbq shake just before smoking.  Also used teriyaki instead of soy and a little Wow in the oil n cider vinegar, and leftover injection mop.  Cooked at 250 with apple and hickory to 145 degrees, double wrapped and into oven at 215 until 192 (jad to leave for work).  Wrapped in towel and placed in icechest (room temp) for 1 hour.  Results:  easily pulled with forks, great flavor, awesome smell, not mushy, but perfectly tender.  Placed bbq sauce in squeeze bottles out for folks to add if desired.  Everyone absolutely loved it and wanted to know details of the cook.   Add another cut of meat that I am highly confident about cooking.

[teesquare]

Really nice looking pork! Glad you liked it.
T

[spuds]

Thanks Tim,copied for future use.

[teesquare]

Thanks Tim,copied for future use.

And..thank YOU sir!

[Big Dawg]

I've never tried injecting butts - always thought they had enough moisture on their own.

Now I'm having second thoughts . . . . . .





BD

[Las Vegan Cajun]

That's some great looking PP, nicely done. 

[drholly]

I was in ND for Fathers Day. One of my brothers decided to do a pulled pork. Unfortunately, he decided the day before... He was just going to salt and pepper it (my other brother doesn't like rubs...  ) I happened to have a bottle of Fine Swine and Bovine with me (never leave home without my rubs.) Convinced him to at least rub it with FS&B and wrap in plastic in the fridge overnight. He has a BGE and put it on at 6am with apple and pecan. Hit 220 at 5pm - let it rest and pulled at about 6pm. It was excellent. Just a little flavor - but an excellent flavor from the rub. Even brother 2 liked it. Not many pictures - busy day - but not a unicorn either....


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[Pappymn]

220 degrees? That seems high. You still using that slow green thermopen?

[Ka Honu]

Just to add to this "resurrected" thread, if you've got some around, Carolina Treet makes a great injection for pulled pork.

[Las Vegan Cajun]

That's some great looking PP David, nicely done. 

[teesquare]

Just to add to this "resurrected" thread, if you've got some around, Carolina Treet makes a great injection for pulled pork.

Too salty for my tastes.....and all kinds of junk in it.