Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: HighOnSmoke on April 06, 2014, 07:38:13 PM
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An 8 pound pork butt that was seasoned yesterday with garlic powder, peppered seasoning salt,
Jallelujah Bacon Jalapeno and Simply Marvelous Sweet and Spicy rub. Wrapped and put in the
refrigerator until this morning. This morning I injected it with a 50/50 mixture of Stubbs Texas Butter
and Peach Nectar. I also gave it a shot of Lambert’s Sweet Rub O’Mine. Lots of flavors so we will see
if they play well with each other.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5056_zps8a5eb810.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5056_zps8a5eb810.jpg.html)
Put on the WSM at 7:30 this morning, fat cap down, using RO Lump charcoal and some chunks of
pecan and apple.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5059_zpsb9607c86.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5059_zpsb9607c86.jpg.html)
Here it is at the 4 hour mark as I inserted the food probe.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5062_zps2d01477f.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5062_zps2d01477f.jpg.html)
11 hours later and it is at 196 internal and probe tender throughout. Notice the bone is about
ready to fall out. I did not wrap in foil which is a first for me. I just decided to let the WSM work
its magic without foil this time.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5064_zps414e9306.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5064_zps414e9306.jpg.html)
Pulled and ready to eat!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5068_zpsf06edce0.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5068_zpsf06edce0.jpg.html)
Plated with some fresh green beans from our local farmer’s market and the pulled pork was put
on a toasted bun with garlic butter.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5078_zpsd35085a9.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sunday%20Pulled%20Pork/DSC_5078_zpsd35085a9.jpg.html)
Very flavorful and delicious pulled pork. The flavors did play well with each other. For those who
know me I like to tweak recipes and go for different flavors. That’s what makes cooking a fun and
interesting hobby for me.
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I'm a firm bark kinda guy, I don't like the soft bark I get when wrapping.
Plate looks awsome :D
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That looks good, would like to have a plate of that right about now.
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Great looking Pulled Pork!! You nailed it ...
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That is some nice looking bark you have there. Also a tasty looking sandwich. Did you have to add any charcoal during the cook?
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Kimmie give that one a 10!
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the WSM sure does make some great pulled pork. yours is excellent. I wouldn't think all those flavors would work together but you said it tasted great. good enough for me. great cook partner. sammie looks great. :)
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You got it good HOS!!! Nice bark!!! Don
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Great looking PP!
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That bark looks excellent.
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Man that pulled pork looks awesome!
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nice juicy pp .
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Gawk that bark look great, excellent job on the WSM. ;)