Looking for the older post of Carolina pulled pork

[Potatoe]

I saw this in a link a week or so ago but can't find it. . .a fellow brethren had a nice post with details and pics of a great looking Carolina pulled pork, anyone have a link to this thread?

 

[ShadowDriver]

See if this'll kick you in the right direction - John's Lexington Barbecue Thread

 

[Potatoe]

Bam, that's it. . Thanx a bunch, doing this tomorrow

 

[chingador]

Shadow driver linked it last weekend. Was sirporkalot who dropped that one. One of the all time best posts ever in this site.

 

[SirPorkaLot]

Shadow driver linked it last weekend. Was sirporkalot who dropped that one. One of the all time best posts ever in this site.

There are ton of great posts on here, I am honored to even be mentioned in that group.

Thank you.

 

[frankenfab]

I was looking for that same thread! Thanks!

10 Box had picnic shoulders for $1.28/lb. I bought a 10 pound one, the smallest I could find. It's going on the Weber kettle early in the morning.

 

[gtsum]

Must be in the air as I’m doing one tomorrow with just salt and a vinegar finishing sauce as well


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[tom b]

doing one today and it is almost done

 

[ShadowDriver]

John, you see what you started (again) with that big-arsed full shoulder cook!?

Thanks to your recent inspiration, I'm thrilled to have 3.5 lbs of chopped 'cue in the freezer, ready to make an appearance for easy dinner as things roll along!

 

[LYU370]

Never had West Carolina que. But East Carolina que is awesome. Fell in love with it on my first trip to the Raleigh area about 25 years ago. Also a sucker for vinegar slaw rather than the creamy stuff.

May have to give this a go.

 

[WilliamKY]

There are ton of great posts on here, I am honored to even be mentioned in that group.

Thank you.

If I were entering the Brethren Inspired Throwdown, your tutorial would be it. I honestly dont do butts any other way now. If that ain't inspired I dont know what is. Thanks again.

 

[Radrob]

It must be that kinda day!!

 

[Potatoe]

I can't wait to try it, I only have a Boston butt., other than that I'll follow the recipe the letter.. .looks amazing

 

[Potatoe]

Saltin those wounds

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[Baychilla]

I'm curious what difference salting after cooking has started makes versus say dry brining or salting a bit before or right before the meat goes on the cooker.

 

[Sid Post]

I can't wait to try it, I only have a Boston butt., other than that I'll follow the recipe the letter.. .looks amazing

Saltin those wounds

Lookin' good from here!

 

[frankenfab]

After an hour, the top was dry and I didn't feel like it would absorb any of the salt, so I scored it.

1 grate temp
2 exhaust temp
3 meat temp

I went ahead and rolled with the PKGO

It went on at 8:07 AM

Had to go get some white pepper for the sauce. I will be serving this for lunch at work tomorrow.

 

[Potatoe]

Hittin' the stall. .. Brethern inspired cook today, doing wampus beans also. . .

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[ShadowDriver]

You folks are really in for a treat tonight!

Love those peach bourbon beans.

 

[frankenfab]

I'm at a stall, too. No worries. I planned for this to take 10-12 hours. Well under control, and it's still 2 hours till drink time!

6.5 hours in:

1 grate temp
2 exhaust temp
3 meat temp