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Robicus129 02-17-2013 12:27 PM

PBC Pulled Pork pr0n
First time cooking butts on this. I was worried about hook placement. You'll prolly cringe how the look-went medieval with hooks. Not pretty but worked. I have a big family so I banged out 3 4-5 pounders.

My rub..

Tried Oakridge out on one of them. Came out great.

Wrapped em back up and let em sit in fridge overnight with rub on.

Lets git 'er done..

Almost at 160.. I went two with fat cap down and one with fat cap up. For curiosity.

The bed.....

Flanked by brats, fat side down and some 9% gold poured in...

It was windy and 40 degrees out. PBC cooked like a champ...

Phubar 02-17-2013 12:31 PM

Looks damn tasty!

BobM 02-17-2013 12:34 PM

That looks great, nice job! :thumb:

Bbq Bubba 02-17-2013 12:35 PM

just curious, why not use the grate so they can finish in the smoke?

Looks good.

SimcoBBQ 02-17-2013 12:37 PM

What temp did it run at?

Oldbob 02-17-2013 12:39 PM

Looks good to Me !

Robicus129 02-17-2013 12:41 PM

Used PBC's idea of dousing with beer and foil it. It ran at 280.

HeSmellsLikeSmoke 02-17-2013 12:41 PM

The cook looks like it turned out great.

I have a couple of questions. Those look like half butts or very thick pork steaks? Also, I don't understand what you did or why you did it after they were smoked on the hooks?

Crazy Harry 02-17-2013 12:43 PM

looks good

Robicus129 02-17-2013 12:44 PM

They were half butts. I was having issues finding full butts close by without heading down towards Olympia.

Nate749 02-17-2013 01:00 PM

Looks really good!! I love the PBC yes the hook thing was a little "iffy" at first.. but now no worries

landarc 02-17-2013 02:11 PM

That cook looks good. I hate cooking half butts, but, nice job.

El Ropo 02-17-2013 02:16 PM

Result looks wonderful, but I cringed when I saw that nice beer being poured in.

landarc 02-17-2013 02:27 PM

Yes, I prefer to douse my pulled pork with good beer once I have eaten it.

hcj3rd 02-18-2013 11:20 AM

Looks good to me.

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