Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Pappymn on August 24, 2013, 07:30:36 PM
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UWFSAE really pushed this to the front burner for me with his post the other day.
7 pound hunk of pork shoulder from Costco.
Rubbed with brown mustard and porks best buddy.....molasses.
Then covered in FSB
Set my Weber Performer as Sparky taught us with the snake method and K blue. Used 4 small chunks of apple and one cherry.
Took about nine hours to get to 172 IT
wrapped in foil and rested for an hour.
Slicing for sammies tonight.
(http://img.tapatalk.com/d/13/08/25/ga6yve7e.jpg)
Honestly, I think I have been converted from pulled pork. This is so tender and juicy. And I didn't brine or inject anything.
Winner winner Poke Dinner
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I am going to have to give that a try Pappy. Looks great!
Maybe 96 hours Sous Vide style ???
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Nice Job Pappy!!
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Pappy that looks super! Hope you saved some in case I drop in for a midnight snack!
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That looks awesome Pappy, good job.
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Maybe two sammies......
(http://img.tapatalk.com/d/13/08/25/y9uvu4y7.jpg)
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Just beautiful. You're killing me with that fantastic sandwich.
Nice job!
Ed
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Man does that look good. Ya ever have your butcher slice a butt into slices and grill em....nothin like a poke steak.....
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That is beautiful Pappy! Very nice job, now step aside, I need one of those. Please...... :P
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damn that looks good. love the slicing of it. great job partner. 8)
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Looks very good Pappy!!! I haven't done one this way in a long time, gota try it soon! Don
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That looks great - love the samie.
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Looks great! I'll have a sammie please.
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My next door neighbor smokes pork for slices exclusively...to about 165.
Now I see why!
The one I smoked yesterday weighed 8 lb. Smoking at a steady 235, it reached 180 in about 5 hours...then into the foil for 2 hours when it hit 205.
It would significantly cut my cooking time to pull it off at 170. And if the sammies turn out like these, I'll be ahead of the game.
I'll do this next time.
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My next door neighbor smokes pork for slices exclusively...to about 165.
Now I see why!
The one I smoked yesterday weighed 8 lb. Smoking at a steady 235, it reached 180 in about 5 hours...then into the foil for 2 hours when it hit 205.
It would significantly cut my cooking time to pull it off at 170. And if the sammies turn out like these, I'll be ahead of the game.
I'll do this next time.
Yeah, just slice them as thin as you can and pile on a bun. Lot of flavor and moisture.
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Outstanding pork butt! I was worried that all of you cooking it for a sliced final prep would hate it and then my name would be mud ... ;D
Pulled pork is tasty but sliced is just so different texturally and even flavor that it's the ideal change of pace.
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Looks great. I love sliced butt.
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Man, I never see meat piled that high on a restaurant sandwich ;)