Pulled Pork Fail Turned Into A Success

[ChrisBarb]

First off, I know that I should have taken pictures..... Oh, well.

I bought a small 4 lb. boneless butt with the intention of making pulled pork for dinner. So, I set the WSM up minion style, aiming for 250-275 degrees. Of course, just when it was time to light the fire, my boss calls. An hour later, I finally get her off the phone and can get going.

Well, as usual with bbq'ing at cooler temps (35 degree F.), everything took a little longer... I wrapped at 165 degrees. However by 7:00 o'clock, everyone was getting hungry and the pork temp was only 180 degrees...

So I decided, what the heck. I sliced it up like a pork roast and it came out awesome! Not too dry, tender, nice (not overly) smokey flavor. But definitely not pull-able. After dinner, my wife asked why I don't make pork like that more often....

So moral of the story, never admit that you messed up and let them think that you did it on purpose.... :cool:Save
Save

[pjtexas1]

Just like you drew it up. :thumb:

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[Garyclaw]

I like sliced pork as much as pulled. You did good.

[BeardedBassGuy]

Totally meant to make a pork roast... yep, totally. :wink:

[jwh]

Pork butt is a very forgiving piece of meat . . . especially when you add some of that delicious shack attack sauce.

[ChrisBarb]

That's what I told them!

https://s-media-cache-ak0.pinimg.com/originals/04/0f/39/040f3952910e4184c547faad6378b42c.jpg

[bonz50]

my SIL makes a puerto rican style pork roast in the oven that is quite good, I would like to accidentally fall into making one like that on the smoke.

[boomers bbq]

good job.
if you liked it, they liked it.
plan was a success

[fwdiii]

An opposite field home run!!! Nice job, way to go!!! :clap2:

[Cook]

Good save!

In western North Carolina, Lexington-style barbecue includes a sliced option. You typically can choose between chopped, coarse chopped, or sliced.

[Smoking Piney]

Sometimes you have to call an audible.......good save!

[mtime7]

I do more sliced than pulled, I like it sliced, on garlic toast.

[toymaster]

my SIL makes a puerto rican style pork roast in the oven that is quite good, I would like to accidentally fall into making one like that on the smoke.

Pernil? I do that in my smoker but it's hard to get the skin crispy.

[Cook]

Pernil? I do that in my smoker but it's hard to get the skin crispy.

It's hard to get the skin crisp w/o direct heat. A light smoke finished under the broiler works wonders. But smokey skin isn't as good as nice golden skin.