Low & Slow Butt's w/pr0n

wct · 03-01-2013, 09:11 PM

Greetings to all. I needed some pulled pork for sandwiches for an upcoming fishing trip, so decided on two 8 pounders. Started last night before going to bed, and finished up in time for a late lunch. I'm still full!

Seasoned and wrapped resting for a bit.
porkbutt1 002.jpg

Grill is up to 235 and ready to go. Butt's ready as well.
porkbutt1 003.jpg

12 hours later ready to come off and wrapped in foil for a rest.
porkbutt1 006.jpg

Ready to chow down with plenty of leftovers!
porkbutt1 009.jpg

tarheelsmoker · 03-01-2013, 11:39 PM

I like your foil pan and rack set up. I will be stealing that idea

!

Nice looking cook!

You ever use the rack and foil pan with a brisket?

Thanks!
Mike

LoneStarMojo · 03-02-2013, 12:02 AM

Quote:

Originally Posted by tarheelsmoker

I like your foil pan and rack set up. I will be stealing that idea

!

Nice looking cook!

You ever use the rack and foil pan with a brisket?

Thanks!
Mike

Nice butts man! hey TarHeel...I use pretty much the same setup and have done the same with brisket and loved the results. You'll love it too!

wct · 03-02-2013, 12:53 AM

Quote:

Originally Posted by tarheelsmoker

I like your foil pan and rack set up. I will be stealing that idea

!

Nice looking cook!

You ever use the rack and foil pan with a brisket?

Thanks!
Mike

I use it for all my briskets Mike. I started using that set up last year and really like it a lot. It makes for easy handling of your meat and very easy clean-up.

Thanks for the compliments everyone.

Biggen · 03-02-2013, 06:22 AM

Looks great!!

What are you doing with the juices from that pan? Tossing them out after the cook or pouring them over the pulled pork?

Mason Dixon Bowhunta · 03-02-2013, 07:54 AM

those butts look great.

wct · 03-02-2013, 10:07 AM

Quote:

Originally Posted by Biggen

Looks great!!

What are you doing with the juices from that pan? Tossing them out after the cook or pouring them over the pulled pork?

Hi Biggen, I save the juices from the pan and separate the grease out in a gravy container. Then I add some back in the pulled pork container after I add some more stuff to it. Then I freeze the rest of it for next time in case I need a little extra.

FLAQUE · 03-03-2013, 12:42 AM

Wow! Very nice butts. What rub and type of wood did you use?

PaPaQ · 03-03-2013, 07:34 AM

Sure looks good!

BobM · 03-03-2013, 12:07 PM

That looks great!

Smokin Patriots · 03-03-2013, 12:17 PM

Looks great!!

BRBBQ · 03-03-2013, 12:27 PM

Looking good

03-01-2013, 09:11 PM	#1
wct Knows what a fatty is. Join Date: 08-09-12 Location: Colville, Washington Downloads: 0 Uploads: 0	Low & Slow Butt's w/pr0n Greetings to all. I needed some pulled pork for sandwiches for an upcoming fishing trip, so decided on two 8 pounders. Started last night before going to bed, and finished up in time for a late lunch. I'm still full! Seasoned and wrapped resting for a bit. porkbutt1 002.jpg Grill is up to 235 and ready to go. Butt's ready as well. porkbutt1 003.jpg 12 hours later ready to come off and wrapped in foil for a rest. porkbutt1 006.jpg Ready to chow down with plenty of leftovers! porkbutt1 009.jpg __________________ John Rec-Tec#1165, Traeger 075 Texan (1990's model), Weber Genesis E-330, Bradley digital 6 Shelf Smoker

03-01-2013, 11:39 PM	#2
tarheelsmoker On the road to being a farker Join Date: 03-13-12 Location: Denver, NC Downloads: 0 Uploads: 0	I like your foil pan and rack set up. I will be stealing that idea! Nice looking cook! You ever use the rack and foil pan with a brisket? Thanks! Mike __________________ Weber OTG 22.5"Char Griller Akorn Kamado Style CookerWeber Go AnywhereSuper-Fast, Splash proof ThermaPen in BlackUDS build underway*Gasser

03-02-2013, 07:54 AM	#6
Mason Dixon Bowhunta Full Fledged Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD Downloads: 0 Uploads: 0	those butts look great. __________________ Romans 8:28

03-03-2013, 12:42 AM	#8
FLAQUE On the road to being a farker Join Date: 06-09-12 Location: dallas, texas Downloads: 0 Uploads: 0	Wow! Very nice butts. What rub and type of wood did you use? __________________ 18.5" WSM, 22.5" Weber Kettle, Weber Smokey Joe

03-03-2013, 07:34 AM	#9
PaPaQ is One Chatty Farker Join Date: 02-07-07 Location: Midland, NC Downloads: 0 Uploads: 0	Sure looks good! __________________ CTO SS-2 WSM 22.5" OTG / Cajun Bandit

03-02-2013, 06:22 AM	#5
Biggen Got Wood. Join Date: 02-10-13 Location: Panama City Beach, FL Downloads: 0 Uploads: 0	Looks great!! What are you doing with the juices from that pan? Tossing them out after the cook or pouring them over the pulled pork?

03-03-2013, 12:07 PM	#10
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	That looks great! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

03-03-2013, 12:17 PM	#11
Smokin Patriots Full Fledged Farker Join Date: 06-04-11 Location: Union, KY Downloads: 0 Uploads: 0	Looks great!! __________________ Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer

03-03-2013, 12:27 PM	#12
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	Looking good __________________ Stumps Baby/UDS