Pulled Pork..(pr0n)

basuraman · 09-11-2011, 05:20 PM

Here goes...(sorry about some duplicate pics from another thread)

Got up at 1:45 AM (Baby got me up..wife fed baby I decided to BBQ) Minion Method and butt was on by 2:30. No pictures as I was not "with it" enough. I also kept it simple with no injection or mustard. Just rub.

Got up at 6:00 AM (Thanks again baby Alex) the WSM was going strong at 240 on the top.

Since this is my first Pulled Pork on the smoker I checked it probably to often. It kept chugging along until 11:30. It was 5 degrees away.

I let it go another 30 minutes and pulled it off. I even got bark.

Then into the cooler. For about 4 hours..

Then for some eating..this was mine. Was not sure what to use as a sauce so went to store and got some BBQ sauce. I liked the Carolina better. Wife made some slaw and we used some mini-buns for sliders.

Also some pics of my daughters building and enjoying.

Thanks for reading. I am however left with a few questions..

1. I did not inject. What does that add?
2. I did not use mustard or anything else to make the rub adhere. Is that needed?
3. Is it bad to want to make this everyday?

Lake Dogs · 09-11-2011, 05:27 PM

Looks good.

Injecting adds flavors down deep in the meat and helps it retain moisture.

Mustard slather; some swear by it, I never found it making a difference other than change flavors...

Everyday; nope, not bad at all.

O-Town · 09-11-2011, 05:54 PM

I always inject my pork(as well as my beef). But, instead of a mustard slather I prefer to use either peanut oil or canola oil. I believe that rubs are "activated" by the oils and tend to lend to a deeper more intensely flavored bark. And of course, cook it every chance you get.

eddieh70301 · 09-11-2011, 06:54 PM

I'm one who uses a mustard slather on all pork then rub. I also am a fan of injecting. Today's butt was injected with Chris Lilly's injection which was ok. I prefer to inject w cherry dr pepper. I also want to inject with a mojo injection to obtain that Cuban flavor.

Boshizzle · 09-11-2011, 07:55 PM

Great looking pr0n! And, that's a smart girl there going for the Carolina sauce.

Jeffp · 09-11-2011, 08:12 PM

Looks great. Pork Butt is a little piece of Heaven.
I usually inject pork just to get extra flavor. I have used purchased injections and while they are great for comps, they are usually too salty for my taste. I have also used a Chris Lilly injection as previously mentioned and prefer it for myself.
I don't use mustard as a slather at all. I used to but never saw a difference and I'm lazy so I just skip it.

LMAJ · 09-11-2011, 08:40 PM

That smile says it all. Looks good.

09-11-2011, 05:20 PM	#1
basuraman Full Fledged Farker Join Date: 06-06-11 Location: Sacramento, CA Downloads: 0 Uploads: 0	Pulled Pork..(pr0n) Here goes...(sorry about some duplicate pics from another thread) Got up at 1:45 AM (Baby got me up..wife fed baby I decided to BBQ) Minion Method and butt was on by 2:30. No pictures as I was not "with it" enough. I also kept it simple with no injection or mustard. Just rub. Got up at 6:00 AM (Thanks again baby Alex) the WSM was going strong at 240 on the top. Since this is my first Pulled Pork on the smoker I checked it probably to often. It kept chugging along until 11:30. It was 5 degrees away. I let it go another 30 minutes and pulled it off. I even got bark. Then into the cooler. For about 4 hours.. Then for some eating..this was mine. Was not sure what to use as a sauce so went to store and got some BBQ sauce. I liked the Carolina better. Wife made some slaw and we used some mini-buns for sliders. Also some pics of my daughters building and enjoying. Thanks for reading. I am however left with a few questions.. 1. I did not inject. What does that add? 2. I did not use mustard or anything else to make the rub adhere. Is that needed? 3. Is it bad to want to make this everyday? __________________ Creating taste through smoke and fire. Husband, Father and well...that is the important stuff. (Not so super fast White Pocket Thermometer, WSM, Char-Griller Gasser with awesome Grillgrates)

09-11-2011, 05:27 PM	#2
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Looks good. Injecting adds flavors down deep in the meat and helps it retain moisture. Mustard slather; some swear by it, I never found it making a difference other than change flavors... Everyday; nope, not bad at all. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

09-11-2011, 05:54 PM	#3
O-Town On the road to being a farker Join Date: 11-03-09 Location: Orlando Fla Downloads: 2 Uploads: 0	I always inject my pork(as well as my beef). But, instead of a mustard slather I prefer to use either peanut oil or canola oil. I believe that rubs are "activated" by the oils and tend to lend to a deeper more intensely flavored bark. And of course, cook it every chance you get. __________________ New Braunfels Silver Smoker Napoleon Gasser (built in) Weber 18.5 Kettle Brinkman Gourmet Bullet Weber 22.5 Kettle WSM 18.5 Member F.B.A. Red Thermapen

09-11-2011, 06:54 PM	#4
eddieh70301 Take a breath! Join Date: 03-30-10 Location: Thibodaux, LA Downloads: 0 Uploads: 0	I'm one who uses a mustard slather on all pork then rub. I also am a fan of injecting. Today's butt was injected with Chris Lilly's injection which was ok. I prefer to inject w cherry dr pepper. I also want to inject with a mojo injection to obtain that Cuban flavor. __________________ Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Coon Ass Pizza Oven

09-11-2011, 07:55 PM	#5
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Great looking pr0n! And, that's a smart girl there going for the Carolina sauce. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

09-11-2011, 08:12 PM	#6
Jeffp On the road to being a farker Join Date: 07-13-11 Location: Bakersfield, Ca Downloads: 0 Uploads: 0	Looks great. Pork Butt is a little piece of Heaven. I usually inject pork just to get extra flavor. I have used purchased injections and while they are great for comps, they are usually too salty for my taste. I have also used a Chris Lilly injection as previously mentioned and prefer it for myself. I don't use mustard as a slather at all. I used to but never saw a difference and I'm lazy so I just skip it. __________________ Ranch Kettle, 22.5 OTGs black and blue, WSMs 22,18, Mini WSM, SJ Platinum, Stoker, RED thermapen.

09-11-2011, 08:40 PM	#7
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	That smile says it all. Looks good. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Pulled Pork Nachos with pr0n)	caseydog	Q-talk	22	01-13-2012 02:00 PM
Pulled Pork Pr0n!	Boshizzle	Q-talk	26	09-06-2011 09:39 AM
1st time pulled pork with PR0N	Chubby Tuna	Q-talk	5	06-06-2011 12:15 AM
Today's Pulled Pork - pr0n	huminie	Q-talk	30	10-05-2010 02:48 AM
Pulled Pork Calzone - pr0n	huminie	Q-talk	4	08-08-2010 07:17 AM