Labor Day Pulled Pork

Unfathomable Bastid · 09-03-2012, 05:00 PM

I just was remarking to friends how easy it is, with just a little experience and the right equipment, to serve KILLER pulled pork.

I threw on a rubbed up and injected 6.5lb butt on my WSM at 8:15 this morning with a couple chunks of applewood. Set my DigiQ for a pit temp of 240 and an internal temp of 165, and went about my day. A couple of spritzes of apple juice now and then just to feel cool.

Five hours later (at 165) she was ready to foil. At seven hours, she hit my 195 goal temp. I took her off. Put her in a cooler with towels for a couple hours. And she was absolutely stellar at dinner time. My friends think I am way smarter and cooler than I really am.

I say this with no hesitation. My success is 100% because of this forum.

-Bastid

ImageUploadedByTapatalk1346709603.941949.jpg ImageUploadedByTapatalk1346709619.704260.jpg

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22.5" WSM (with a DigiQ DX2)
UDS (She's mean and ugly)
22.5 Weber Performer
Weber Gas

yakdung · 09-03-2012, 05:16 PM

Harbormaster · 09-03-2012, 07:11 PM

Great work Bastid.

Quote:

Originally Posted by Unfathomable Bastid

My friends think I am way smarter and cooler than I really am.

Just wait til you get your first comp call!

Quote:

Originally Posted by Unfathomable Bastid

I say this with no hesitation. My success is 100% because of this forum.

I cooked 16 butts for the annual Pardeeville Watermelon Festival next weekend. Could never have done it without the knowledge I have gained from all of you farkanauts. (My dad couldn't stop eating it when we were pulling!)

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22.5" WSM (with a DigiQ DX2)
UDS (She's mean and ugly)
22.5 Weber Performer
Weber Gas[/QUOTE]

fatcliff77 · 09-03-2012, 08:05 PM

[QUOTE=Unfathomable Bastid;2199734]

I say this with no hesitation. My success is 100% because of this forum.

-Bastid

I second this statement!

charrederhead · 09-03-2012, 08:15 PM

Same here....i owe it all mostly to this place and the WSM.

BRBBQ · 09-03-2012, 08:19 PM

looks good

onthewildedge · 09-03-2012, 09:06 PM

Farkin awesome looking. Good job.

Sent from my Samsung Galaxy S III using Tapatalk 2

Luv-2-Q · 09-03-2012, 09:15 PM

Good lookin butt! Congrats on all the success. It's kind of funny looking back to when I first started (10 yrs ago) smoking and trying to figure out why mine didnt pull like all the local joints. I was one of them "cook to time and not temp" kinda people. Made middle of the pack food until I got involved with the egghead site and this site. It's amazing at all the info out there that you have access to. People are very willing to help if you just take the time to engage.

09-03-2012, 05:00 PM	#1
Unfathomable Bastid On the road to being a farker Join Date: 09-23-10 Location: Commerce Township, Michigan Downloads: 0 Uploads: 0	Labor Day Pulled Pork I just was remarking to friends how easy it is, with just a little experience and the right equipment, to serve KILLER pulled pork. I threw on a rubbed up and injected 6.5lb butt on my WSM at 8:15 this morning with a couple chunks of applewood. Set my DigiQ for a pit temp of 240 and an internal temp of 165, and went about my day. A couple of spritzes of apple juice now and then just to feel cool. Five hours later (at 165) she was ready to foil. At seven hours, she hit my 195 goal temp. I took her off. Put her in a cooler with towels for a couple hours. And she was absolutely stellar at dinner time. My friends think I am way smarter and cooler than I really am. I say this with no hesitation. My success is 100% because of this forum. -Bastid ImageUploadedByTapatalk1346709603.941949.jpg ImageUploadedByTapatalk1346709619.704260.jpg ----------- 22.5" WSM (with a DigiQ DX2) UDS (She's mean and ugly) 22.5 Weber Performer Weber Gas __________________ WSM 22.5"/DigiQ DX2 (I cheat ) UDS Smoker (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!)

09-03-2012, 08:15 PM	#5
charrederhead is One Chatty Farker Join Date: 06-29-12 Location: Thomaston, CT Downloads: 0 Uploads: 0	Same here....i owe it all mostly to this place and the WSM. __________________ Weber kettle farmer, rotis., 18.5 WSM, WGA, Brinkmann (nee OK Joe) Cimarron stickburner

09-03-2012, 08:19 PM	#6
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	looks good __________________ Stumps Baby/UDS

09-03-2012, 09:06 PM	#7
onthewildedge On the road to being a farker Join Date: 06-15-12 Location: Orwell, OH Downloads: 0 Uploads: 0	Farkin awesome looking. Good job. Sent from my Samsung Galaxy S III using Tapatalk 2 __________________ 22" Weber OTG, 22" Weber OTS, Weber Genesis 1000, CG Kamado, MB Electric Smokehouse

09-03-2012, 05:16 PM	#2
yakdung is one Smokin' Farker Join Date: 04-12-10 Location: Houston, Texas Downloads: 0 Uploads: 0

09-03-2012, 08:05 PM	#4
fatcliff77 Got Wood. Join Date: 02-25-12 Location: Sudbury Ontario Downloads: 0 Uploads: 0	[QUOTE=Unfathomable Bastid;2199734] I say this with no hesitation. My success is 100% because of this forum. -Bastid I second this statement!

09-03-2012, 09:15 PM	#8
Luv-2-Q Is lookin for wood to cook with. Join Date: 07-15-12 Location: Atl Downloads: 0 Uploads: 0	Good lookin butt! Congrats on all the success. It's kind of funny looking back to when I first started (10 yrs ago) smoking and trying to figure out why mine didnt pull like all the local joints. I was one of them "cook to time and not temp" kinda people. Made middle of the pack food until I got involved with the egghead site and this site. It's amazing at all the info out there that you have access to. People are very willing to help if you just take the time to engage.