Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: sliding_billy on May 23, 2013, 01:02:14 PM

Title: Pulled Pork for the (work) Team
Post by: sliding_billy on May 23, 2013, 01:02:14 PM
This was almost a unicorn.  I forgot to take pics until I took it out of the FTC at work to start pulling.  All night on the WSM.  No foiling, no peaking until I needed to load a couple of shovels of coal (about 4 in the morning).  11+ pound butt.  Slathered with a combination of mayo/mustard/salt/pepper/garlic/onion then rubbed with my standard pork rub.  Injected with apple juice.  Total cook was about 13 hours.  Held it for about 3 before pulling and serving.  I guess it turned out good.  Folks keep coming into my office to tell me that it is heavenly smelling and tasting.  I am convinced they schedule pot lucks so that they can get me to come in late and bring them food (in no particular order of importance).  I love explaining why the sauce is on the side to folks.  A couple of my peers' teams were invited to this one and haven't heard my soapbox speech yet.  ;)

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Title: Pulled Pork for the (work) Team
Post by: Pappymn on May 23, 2013, 03:21:56 PM
Looks real good. I think mayo might be the ingredient of the week!
Title: Re: Pulled Pork for the (work) Team
Post by: TMB on May 23, 2013, 03:24:39 PM
Looks good, not not on mayo but may need to re-think that thought ;)
Title: Re: Pulled Pork for the (work) Team
Post by: muebe on May 23, 2013, 10:53:57 PM
People are slathering mayo on everything lately :o

Maybe I should try mayo on a Tri-tip 8)
Title: Re: Pulled Pork for the (work) Team
Post by: SiFumar on May 23, 2013, 11:05:14 PM
Yum! Looks amazing!
Title: Re: Pulled Pork for the (work) Team
Post by: sliding_billy on May 24, 2013, 04:05:05 AM
People are slathering mayo on everything lately :o

Maybe I should try mayo on a Tri-tip 8)

Funny you should say that... I have a Tri-Tip thawing right now to cook this weekend and was going to try the same glue as on this butt.  I like the mayo/mustard glue mix but don't think it makes a big difference from any other rub glue.  The important part for me is to mix in some seasoning with it (the S/P/G/O) to get that really pressed into the meat and then let the actual rub sit on top.  I will use Parkay, canola oil, olive oil or vegetable oil instead of the mayo, but I THINK the mayo helps the most with the bark.  It also help that the house doesn't stink like yellow mustard as badly when mixed in.

As for the pork, it was gone in minutes and then folks kept asking what happened to it.  I guess next time I will have to do a few of them.
Title: Re: Pulled Pork for the (work) Team
Post by: smokeasaurus on May 24, 2013, 08:10:42 AM
My gal had mayo all over her hair last night, says it is a good natural conditioner. I told her to wash her hair and get to Wal-mart and get some un-natural conditioner :D

I will use mustard as a slather but still on the fence on mayo.........

Better late than never on the pics Billy...never seen a pulled Unicorn  :D
Title: Pulled Pork for the (work) Team
Post by: mikecorn.1 on May 24, 2013, 08:21:34 AM
Looks great.


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Title: Re: Pulled Pork for the (work) Team
Post by: sliding_billy on May 24, 2013, 08:24:54 AM
Better late than never on the pics Billy...never seen a pulled Unicorn  :D

I'd cook one (and eat it).  ;D