Thursday's pulled po'k (PRON!)

L

LittleDick'sBBQ

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• Nov 3, 2011

• #1

Greetings,

Thanks to all who offered advice for this cook. I started with a 7-pound bone-in shoulder, added a salt/pepper/brown sugar/paprika rub:

http://images3a.snapfish.com/232323232fp73467>nu=47:9>:45>259>WSNRCG=3466<4:7<234:nu0mrj

The po'k sat in the fridge overnight. I started the Weber at 10:45 and put four chunks of hickory:

http://images3a.snapfish.com/232323232fp73454>nu=47:9>:45>259>WSNRCG=3466<3;44434:nu0mrj

After three hours in the schmoke:

http://images3a.snapfish.com/232323232fp73434>nu=47:9>:45>259>WSNRCG=3466<3:83834:nu0mrj

After the schmoke, the po'k went into a 325F oven for four hours and voila!

http://images3a.snapfish.com/232323232fp733<:>nu=47:9>:45>259>WSNRCG=3466<3;45334:nu0mrj

Po'k pulled!

http://images3a.snapfish.com/232323232fp7346;>nu=47:9>:45>259>WSNRCG=3466<3<3<:34:nu0mrj

http://images3a.snapfish.com/232323232fp733<:>nu=47:9>:45>259>WSNRCG=3466<3:84534:nu0mrj

And on the sammich:

http://images3a.snapfish.com/232323232fp73462>nu=47:9>:45>259>WSNRCG=3466<3<43234:nu0mrj

...and finally, for your viewing pleasure:

http://images3a.snapfish.com/232323232fp73457>nu=47:9>:45>259>WSNRCG=3466<3;46234:nu0mrj

http://images3a.snapfish.com/232323232fp73432>nu=47:9>:45>259>WSNRCG=3466<3<43534:nu0mrj

http://images3a.snapfish.com/232323232fp73462>nu=47:9>:45>259>WSNRCG=3466<3:84:34:nu0mrj

Thanks for looking,
Little Dick

 

C

Cook

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• Nov 3, 2011

• #2

The two pictures I clicked on (finished/pulled pics) looked tasty. I only viewed two because clicking the links is so 1990. LOL

 

L

LittleDick'sBBQ

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• Nov 3, 2011

• #3

Ooops...!

Sorry about the pictures....I THOUGHT I had the system for internal posting (copy image location/paste, no?)....

I'll figure this out!

Little Dick :icon_blush:

 

NorthwestBBQ

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• Nov 3, 2011

• #4

LittleDick'sBBQ said:

Greetings,

Thanks to all who offered advice for this cook. I started with a 7-pound bone-in shoulder, added a salt/pepper/brown sugar/paprika rub:

The po'k sat in the fridge overnight. I started the Weber at 10:45 and put four chunks of hickory:

After three hours in the schmoke:

After the schmoke, the po'k went into a 325F oven for four hours and voila!

Po'k pulled!

And on the sammich:

...and finally, for your viewing pleasure:

Thanks for looking,
Little Dick

Click to expand...

Everything looks great! :thumb:

 

Boshizzle

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• Nov 3, 2011

• #5

 

colonel00

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• Nov 3, 2011

• #6

Good looking pork :thumb:

 

landarc

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• Nov 4, 2011

• #7

That is some good work on the pork, Thanks Michael for fixing that.

 

Phubar

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• Nov 4, 2011

• #8

Yummm!

 

deguerre

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• Nov 4, 2011

• #9

Yeppers, I'd hit that!

 

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jerneedog

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• Nov 4, 2011

• #10

Lookin' good! Yes please!