Let's Talk BBQ

Tips, Tricks & Just Good Advice! => Burn it in the Back Yard with Hub! => Topic started by: Jaaleb on May 18, 2013, 10:59:50 PM

Title: Pulled pork.
Post by: Jaaleb on May 18, 2013, 10:59:50 PM: I am doing my first pork butt tomorrow, 7lb. I have done brisket a couple of times and always prepared the meat the night before. Should I do the same with the pork?

J
Title: Re: Pulled pork.
Post by: TMB on May 18, 2013, 11:32:36 PM: Quote from: Jaaleb on May 18, 2013, 10:59:50 PM
I am doing my first pork butt tomorrow, 7lb. I have done brisket a couple of times and always prepared the meat the night before. Should I do the same with the pork?

J
I have tried it both ways, CYM and rub the night before and CYM and rub just before I put it in the cooker. Either way works well IMHO
Title: Re: Pulled pork.
Post by: Jaaleb on May 18, 2013, 11:40:40 PM: Thank you, I will give that a try!

J
Title: Re: Pulled pork.
Post by: TMB on May 18, 2013, 11:43:08 PM: Quote from: Jaaleb on May 18, 2013, 11:40:40 PM
Thank you, I will give that a try!

J
Let us know how it works out
Title: Pulled pork.
Post by: Pappymn on May 19, 2013, 12:12:51 AM: Gonna need some pics. Good luck!
Title: Re: Pulled pork.
Post by: Jaaleb on May 19, 2013, 12:37:17 AM: I will post before and after pics tomorrow. Still pretty noob at this. Glad to take all the help I can get. :)

J
Title: Re: Pulled pork.
Post by: Hub on May 19, 2013, 07:51:23 AM: Quote from: TMB on May 18, 2013, 11:32:36 PM
Quote from: Jaaleb on May 18, 2013, 10:59:50 PM
I am doing my first pork butt tomorrow, 7lb. I have done brisket a couple of times and always prepared the meat the night before. Should I do the same with the pork?

J
I have tried it both ways, CYM and rub the night before and CYM and rub just before I put it in the cooker. Either way works well IMHO
There's no right or wrong concerning when to do the rubbing. A pork but is a thick, dense cut and absorbs very little except on the surface. Like TMB I've done the rubbing at various times with little difference.

Hub
Title: Re: Pulled pork.
Post by: sliding_billy on May 19, 2013, 08:34:53 AM: Agree with Hub. Little difference to me in when I rub. I normally do it the night before just to save me some steps while getting ready for the cook.
Title: Re: Pulled pork.
Post by: Jaaleb on May 19, 2013, 01:19:12 PM: Here goes nothing, wish me luck.

J

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Title: Re: Pulled pork.
Post by: CDN Smoker on May 19, 2013, 01:25:25 PM: Good luck, remember we live thru pics
Title: Re: Pulled pork.
Post by: smokeasaurus on May 19, 2013, 06:37:32 PM: Are ya gonna foil it when you hit the stall or gonna take er all the way through to pulling temps?
Title: Re: Pulled pork.
Post by: Jaaleb on May 19, 2013, 06:58:48 PM: Foiled it at 150. Pulled at 192. Resting now, giving it about an hour.

J
Title: Re: Pulled pork.
Post by: smokeasaurus on May 19, 2013, 07:29:49 PM: :)
Title: Re: Pulled pork.
Post by: Jaaleb on May 19, 2013, 08:09:21 PM: Here is the finished product, sorry started taking the fat off and remembered I needed a picture. I'll get the hang of this yet. :D

J

[attachment deleted by admin]
Title: Pulled pork.
Post by: Pappymn on May 19, 2013, 08:15:43 PM: Looks like some nice bark on that.
Title: Re: Pulled pork.
Post by: Keymaster on May 19, 2013, 08:40:13 PM: Nice job, I see you have two forks for pulling ready to go. That's how I have been doing it for the longest time and I think I am going to breakdown and get some bear claws soon :)
Title: Re: Pulled pork.
Post by: Jaaleb on May 19, 2013, 09:48:49 PM: It worked out well, my family was pleased. Not a bad way to spend a few hours on a beautiful Sunday afternoon in CO.

J
Title: Pulled pork.
Post by: Scott6049 on May 20, 2013, 12:01:14 AM: Nice looking pork, I recently bought the bear claws and man are they nice. I used to use two forks but the bear claws are much better.
Title: Re: Pulled pork.
Post by: Hub on May 20, 2013, 08:25:43 AM: Give us a report on how it tasted :)

Hub
Title: Re: Pulled pork.
Post by: Jaaleb on May 20, 2013, 09:59:40 AM: Tasted very nice. Used JD wood for the smoke as I am a whiskey fan. Little sauce (drippings). Very moist and tender.

J