Pulled pork....for the loss

[kmenard]

I know we don't bump old threads, but I like to give the people who helped out on these things their due.

This wound up being mostly from Saiko

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire


Injected it the night before and put the rub on

went low for about the first hour

Should have dropped it down in the hole a little bit futher

Had to pull it a little early...the wind kicked up real bad and I lost some temp towards the end...also could only let it rest for 45 min rather than 2 hours. 275 for most of the cook after the first hour. Flipped it for the last hour. Spritzed it every hour after the 4th.

The only complaint....The Patriots lost.

The Carolina sauce was very good...and I am not a fan of vinegar sauces!

2 cups apple cider vinegar
3/4 cup brown sugar
3/4 cup ketchup
2 tsp coarse black peper
1 tsp kosher salt
1 tsp cayenne

 

[peeps]

nice looking pork sammie!!!

 

[Diesel Dave]

Nice looking cook and the finished pic was :hungry:

 

[LMAJ]

Nothing wrong with that sandwich!

 

[sliding_billy]

Great looking pork.

 

[kmenard]

the only weird thing was the fat cap basically came off almost like a helmet...I guess I could have diced it, but it seemed...well...piggish

 

[ButtBurner]

the only weird thing was the fat cap basically came off almost like a helmet...I guess I could have diced it, but it seemed...well...piggish

looks great

on the fat cap, I trim it off before cooking

you get a lot more bark that way, there is plenty of fat left in the meat

 

[kmenard]

I will try that next time...on this one I just trimmed it down.

 

[IslandBoy]

Do u have pics of your shelf system? I like the design approach

 

[Freddy j]

I feel your pain on the loss brother, LOVE that uds though!

 

[Firefighter]

I'll take a Sammie, looks really good.

 

[bbqwilly]

oh man. I could go for 2 of those sammiches right now.

 

[Happy Hapgood]

I don't see how you Northern folks turn out such good Q given the conditions. It gets Butt Hot here and my 1st 100*F are free during the Summer. It's more a matter of keeping temps down.

Might Fine Cook!

 

[CT-Mike]

That is an epic looking sammich.

 

[Smith's Pig Pen]

Nice. Had brisket all week. That got me feelin porky for next week

 

[Smith's Pig Pen]

Just get rid of that ketchup for the sauce:grin:

 

[JT's Smokehouse]

Man that pork looks good! What kind of drum smoker is that anyway? Looks like it has an engine inside or something....