Pulled Pork (pron)

Mister Bob

Babbling Farker
Joined
Jun 15, 2009
Location
Scituate...
A beautiful nine pounder

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Trimmed, injected and rubbed with three of my favorites for layers of flavor.
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Onto the BGE running at 275.
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Six hours later the IT is 165
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Added some AJ, covered and back onto the cooker. I use the rack and pan to make it easier to handle.
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Two more hours, the IT is at 195 and the bone is loose as a goose. I took it inside to rest for a half hour. The bone came out super clean. The missing chunk was a tasted test that passed! Enjoy!
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Oh hell yes! I haven't done pulled pork in awhile, but I'll be doing a whole shoulder next week & I'm looking forward to it.

Looks great :clap2: Thanks for posting :thumb:
 
Nice. :thumb:

I did a 10.5# one last night. I thought about layering the SM Cherry, but decided to go with just straight Yardbird. But, I'm still trying to get a good grasp of the basics. Good to know that it wasn't such a bad idea.

What did you inject with?
 
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