View Full Version : Memorial Day Pulled Pork

05-27-2013, 09:48 AM
I just recently bought a Maverick 732 and decided to try my hand at an over night cook using my Akorn.

I injected the butt and rubbed it down around 3:30 PM yesterday.

Here is the 10lb 6.8oz butt all rubbed up. Used a combination of several different commercial rubs along wtih my basic rub.

http://i1213.photobucket.com/albums/cc463/eap0510/rubbedampinjected1.jpg (http://s1213.photobucket.com/user/eap0510/media/rubbedampinjected1.jpg.html)

A close up of the rub layering.

http://i1213.photobucket.com/albums/cc463/eap0510/rubbedampinjected2.jpg (http://s1213.photobucket.com/user/eap0510/media/rubbedampinjected2.jpg.html)

After applying my injection and different rubs I wrapped the butt up and placed in the refrigerator until midnight when I placed it on the Akorn. I set my 732 to a low temp of 215 and the high at 235. I was shooting for a target temp of 225. For those wounder I placed the butt fat cap down for this cook.

The Akorn did great all night. I only had to get up twice once at 3:00 AM due to a low temp of 214 and again at 5:00 AM due to a high temp of 236.

Here is the butt just before I wrapped it around 7:00 AM this morning. The internal temperature was at 170 when I wrapped it. The internal temperature alarm is what woke me up. The 732 was a great investment and I would recommend to anyone that is looking for a pit/meat thermometer.

http://i1213.photobucket.com/albums/cc463/eap0510/readyforwrapping3.jpg (http://s1213.photobucket.com/user/eap0510/media/readyforwrapping3.jpg.html)

Here is a good close up of the bark that has formed.
Looking pretty good if I do say so myself :mrgreen:

http://i1213.photobucket.com/albums/cc463/eap0510/readyforwrapping2.jpg (http://s1213.photobucket.com/user/eap0510/media/readyforwrapping2.jpg.html)

I will update as the cook continues.
As of right now (9:45 AM) the pit is still chugging along nicely at 227 with an internal temperature of 178.


05-27-2013, 10:06 AM
Looks great. should be as tasty as the one I just finished.

05-27-2013, 10:40 AM
That butt's lookn' great eap. I've got 3 8lbrs on my new WSM right now too. Got it locked in at 248*. Can't wait for dinner!!

05-27-2013, 12:00 PM
Nice big butt! Looks great

05-27-2013, 12:38 PM
looking good!

05-27-2013, 05:52 PM
Well the butt turned out fantastic. This is probably one of the best that I have cook. I will definitely be trying to duplicate this one again.

Here is a couple of shots of the finished product just before I pulled it.
http://i1213.photobucket.com/albums/cc463/eap0510/Done.jpg (http://s1213.photobucket.com/user/eap0510/media/Done.jpg.html)

http://i1213.photobucket.com/albums/cc463/eap0510/Done2.jpg (http://s1213.photobucket.com/user/eap0510/media/Done2.jpg.html)

Here is the money muscle with a pretty decent smoke ring on it.
http://i1213.photobucket.com/albums/cc463/eap0510/Moneymuscle.jpg (http://s1213.photobucket.com/user/eap0510/media/Moneymuscle.jpg.html)

And here is a mountain of pulled pork.
http://i1213.photobucket.com/albums/cc463/eap0510/Pulled.jpg (http://s1213.photobucket.com/user/eap0510/media/Pulled.jpg.html)

http://i1213.photobucket.com/albums/cc463/eap0510/Closeuppulled.jpg (http://s1213.photobucket.com/user/eap0510/media/Closeuppulled.jpg.html)

Thanks for looking!


05-27-2013, 06:21 PM
Looks great!

05-27-2013, 07:23 PM
Nice butt!

05-27-2013, 07:41 PM
Nice looking bark and juicy! Yum.

Big Biscuit
05-27-2013, 07:53 PM
I never get tired of looking at butts.

05-27-2013, 08:08 PM

05-27-2013, 08:49 PM
Nicely Done!

Big M1ke
05-27-2013, 09:42 PM
Awesome!! :thumb:

Tennessee Kid
05-27-2013, 10:35 PM
That looks so good!

05-27-2013, 10:42 PM
That's a nice butt u got there