Let's Talk BBQ

FORUM SPONSORS => MAK Grills => Topic started by: smoker pete on March 20, 2017, 12:18:05 PM

Title: MAK Pulled Pork for 40+
Post by: smoker pete on March 20, 2017, 12:18:05 PM
(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKpulledPork03192017/MAKpulledPork4_zpsddxuchhw.jpg)

For our RV Club Outing Potluck I volunteered to provide the hickory smoked pulled pork for over 40 members. Everyone else will provide all the supporting sides ... Smoked three 7 lb pork butts for the potluck and one for our use ... Love the results from my MAK 2 Star - Good eats!!

(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKpulledPork03192017/MAKpulledPork3_zpsbwesertu.jpg)

(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKpulledPork03192017/MAKpulledPork5_zpsgz6c6ecz.jpg)
Title: Re: MAK Pulled Pork for 40+
Post by: Savannahsmoker on March 20, 2017, 12:19:41 PM
Looks mighty fine with a nice bark the way I like it.
Title: Re: MAK Pulled Pork for 40+
Post by: CDN Smoker on March 20, 2017, 12:20:25 PM
Very Lucky Friends ;D
Title: MAK Pulled Pork for 40+
Post by: rwalters on March 20, 2017, 12:57:15 PM
Nicely done!!!!!! Looks YUM :)
Title: MAK Pulled Pork for 40+
Post by: Pappymn on March 20, 2017, 02:08:03 PM
Great job!
Title: Re: MAK Pulled Pork for 40+
Post by: tomcrete1 on March 20, 2017, 03:59:12 PM
Wow!! Lookin Good! :thumbup:
Title: Re: MAK Pulled Pork for 40+
Post by: HighOnSmoke on March 20, 2017, 04:04:33 PM
Excellent looking pulled pork Pete!
Title: Re: MAK Pulled Pork for 40+
Post by: TentHunteR on March 20, 2017, 04:33:49 PM
They look great, Pete!  I bet your RV club will be all smiles when they get to dig in.
Title: Re: MAK Pulled Pork for 40+
Post by: Big Dawg on March 20, 2017, 06:44:09 PM
Great lookin' Que, Pete ! ! !





BD
Title: Re: MAK Pulled Pork for 40+
Post by: Jaxon on March 20, 2017, 07:23:50 PM
Looks mighty good...

Although I don't have a pelletizer, I do smoke 7 - 8 lb butts two or three times a month.  Could you please give some details on seasoning, cooking temp, etc.
I may at least get close to the results?

Thanks
Title: Re: MAK Pulled Pork for 40+
Post by: KyNola on March 21, 2017, 10:04:25 AM
Beautiful pork butts Pete!
Title: Re: MAK Pulled Pork for 40+
Post by: smoker pete on March 21, 2017, 10:44:09 AM
Quote from: Jaxon on March 20, 2017, 07:23:50 PM
Looks mighty good...

Although I don't have a pelletizer, I do smoke 7 - 8 lb butts two or three times a month.  Could you please give some details on seasoning, cooking temp, etc.
I may at least get close to the results?

Thanks

Thanks for asking Jaxon.

First let me say that I'm in the camp that trims off the fat cap. Some will swear that if you leave the fat cap on it will somehow baste the pork butt with succulent flavor as the fat cap melts. I on the other hand just believe that all that melting fat makes one heck of a mess in my pellet smoker-grill. What really adds succulent flavors to my pulled pork is a well developed bark (the outside dark layer of a well smoked/cooked pork butt).

Personally I no longer have the patience of a Saint in my old age to cook a butt for 12 to 18 hours at 225ºF. So I have chosen to use the "Texas Crutch" which calls for double foiling a pork butt in order to help bypass the infamous "stall".

I Trimmed the fat cap off from each pork butt. Rubbed with extra virgin olive oil and applied an ample amount of Jan's Original Dry Rub. When it comes to pulled pork, Jan's Original Dry Rub is my go to rub!! Used silicone bands to keep my boneless pork butts together. Carefully double wrapped the seasoned pork butts with plastic wrap and refrigerated overnight.

Preheated my MAK 2 Star smoker-grill to 180ºF with Hickory wood pellets. Smoked the pork butts at 180ºF for 3 hours before increasing my pit temperature to 350ºF until the internal temperature of the pork reached 160ºF. Removed the pork butts and double wrapped them in heavy duty aluminum foil making sure that I kept any meat probes in the meat. Returned to my 350ºF MAK 2 Star and continued cooking until the pork internal temperature reached 205ºF.

Removed the pork butts and kept them in the foil. Wrapped each butt in a towel and placed them in a cooler (Foil, Towel, Cooler). FTC the pork butts for 3 to 4 hours before pulling. For best results, I returned the juices in the foil from the cooking process and mix it with the pulled pork ... Enjoy!!
Title: Re: MAK Pulled Pork for 40+
Post by: muebe on March 22, 2017, 02:49:08 AM
Great looking butts Pete!

That is a whole lot of meat!