Pulled Pork from the dutch Pulled Pork night

BramBBQ · Sep 14, 2009

Noskos and Phubar said it all. A dutch pulled pork night. Here my pictures. It was the maiden voyage of my new WSM.

I used Steven Raichlen Lone star rub supplemented with fresly grounded really hot pepper (dried madam Jeanette)

Phubar · Sep 14, 2009

Your meat is heavier than mine.:-D
Did the Madame Jeanette gave a good flavour to the pork?

cowgirl · Sep 14, 2009

It looks fantastic!!

noskos · Sep 14, 2009

Job well done Bram! It was fun, we'll have to do it again soon!

Papa Payne · Sep 14, 2009

Looks mighty good from here!

Newbie Question: Does the hot pepper make the pulled pork hot? Or just the bark?

Hugh Jorgan · Sep 14, 2009

Another good reason to visit The Netherlands. Good job.

I find that usually, if you pull or chop the bark into the finished product the flavor evens out in the dish, but won't be strong. I personally usually reserve the bark and only mix a little in with my pork. IMHO the rub doesn't really move into the meat far enough to flavor the inside of the butt.

dgassaway · Sep 14, 2009

Great looking eats my friend!

bigabyte · Sep 14, 2009

Looks just right!

landarc · Sep 14, 2009

Good lookin' pork there. I will often use a strong rub if I am mixing it all together. But, people sensitive to heat can still pick it out and whine.

BramBBQ · Sep 15, 2009

Thank you guys. The peppers did not give the PP a hot spice taste. The next time i spend more time to make a good BBQ sauce instead of a special rub. IMHO this rub taste mostly the same as any other rub. I think the 15 hours of smoking is the reason of that.

Pulled Pork from the dutch Pulled Pork night

BramBBQ

Knows what a fatty is.

Phubar

somebody shut me the fark up.

cowgirl

somebody shut me the fark up.

noskos

Knows what a fatty is.

Papa Payne

is one Smokin' Farker

Hugh Jorgan

Guest

dgassaway

Guest

bigabyte

somebody shut me the fark up.

landarc

somebody shut me the fark up.

BramBBQ

Knows what a fatty is.

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