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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 09-11-2011, 06:20 PM   #1
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Join Date: 06-06-11
Location: Sacramento, CA
Default 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?
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Thanks from:--->

Old 09-11-2011, 06:27 PM   #2
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

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.
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Old 09-11-2011, 06:54 PM   #3
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Join Date: 11-03-09
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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.
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Old 09-11-2011, 07:54 PM   #4
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Join Date: 03-30-10
Location: Thibodaux, LA

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.
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Old 09-11-2011, 08:55 PM   #5
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

Great looking pr0n! And, that's a smart girl there going for the Carolina sauce.
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Old 09-11-2011, 09:12 PM   #6
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Join Date: 07-13-11
Location: Bakersfield, Ca

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.
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Old 09-11-2011, 09:40 PM   #7
somebody shut me the fark up.

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That smile says it all. Looks good.
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