Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Tips, Tricks & Things of Interest => Food Related Tips => Topic started by: drholly on March 15, 2015, 08:24:18 PM
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No, the pig wasn't a hybrid, the method was.
My wife came home from the grocery store this morning with a boneless Boston Butt - about 4.75#. She said she told the girls we'd have pulled pork tonight and they could bring a friend. I tried to explain the concept of low & slow, but her suggestion was to "throw it in the crock pot." I decided to try something different, I remembered seeing something on another forum about hot and fast pulled pork. It's really sort of a cross between low & slow and hot and fast. Goes something like this:
Apply rub to the but - I used Fine Swine and Bovine (FS&B.)
Fire up the smoker to 225* (mine is electric.)
Add some wood chips - I used apple
Put the butt in in the smoker and keep the smoke going for about 3 hours.
When I pulled the butt it was about 140*
I put it on a rack in a roasting pan, added a couple cups of apple juice and some more FS&B
Cover with aluminum foil and crimp the edges tightly
Put in an oven pre-heated to 350*
Start checking at about 2 hours - there was still some resistance to the probe - temp was about 185
Tried again in 30 minutes - closer
At 3 hours the probe went in so smoothly - temp right around 203*
Let it rest for about 30 minutes
It pulled so easily it was unbelievable - no bear claws - one fork...
Flavor was excellent, very tender. Not as much bark as I'd like, might be because I kept eating it while pulling.... ;) ;) 8).
Thanks for looking.
[attachments deleted after 6 months]
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Awesome pulled pork David!
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Looks great David!
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Looks very good to me David! Just about any way you cook it....pulled pork is mighty fine!
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Just about any way you cook it....pulled pork is mighty fine!
You are right about that, Gene!
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Slide me a plate! I'm hungry
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Looks great David, like and SRG butt fast and good
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Yum yum yum
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Looks good David, when Momma's happy everybody is happy.
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looks good to me David!!! Love pork!!! Don
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Look good from here.
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I could eat one of those for sure..looking good to me .☆´¯`•.¸¸. ི♥ྀ.
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Turbo pulled pork is good!
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Lookin' good, David ! ! !
I always finish my long cooks in the oven when cooking for the family. Electricity is cheaper, and easier to control, than charcoal ! ! !
BD
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Nice "save" -- happy wife, happy life ::)
Hub
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This is good to know. Looks perfect. Bookmarked. Thanx.
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Yep, that'll work. Nothing wrong with how that turned out at all!
I'll gladly take a couple of sammies with some slaw please.
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Looks like a winner!
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Final product is all that matters, and it looks like you nailed it.
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You always know how to improvise to get the desired results.
Definitely not the time for sous vide...
Just sayin'...
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Definitely not the time for sous vide...
Just sayin'...
;D Nope, sure wasn't.
But, I do have one coming up this week... stay tuned... ;)
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You always know how to improvise to get the desired results.
I lean on the experience of folks like you, Jack, and the members of this community. I've often said, you can learn more here by accident than anywhere else by design.