pulled pork

Hi, Newb here. Smoked a pork butt yesterday on my WSM. Finished it wrapped in butcher paper in the oven as thunderstorms rolled through last night. At 10PM the internal temp hit 203 so I dropped the oven to 170 degrees. This morning the butt internal temp is 163 rock steady. We're going to...

I got a real deal on an 8lb butt; and it's in the Brinkmann now. Dry rub, medium fire, some apple wood in the water bowl, good briquettes. Temperature of the Brinkmann thermometer is about 160, which might be a bit low. I haven't modded the firebowl, and obviously can't during. I'm making more...

Howdy Y'all, I'm an amateur pitmaster still learning the ropes and in the process of opening a new BBQ restaurant in a few weeks. I got my start smoking on a reverse flow offset stick burner and had success with my product, but my new smoker is this Southern Pride cabinet smoker and its giving...

This was fun. One of the questions I got after the Weber charcoal sale at Home Depot was “Can you burn briquettes in a kamado?” I know the official answer is no, but I do it all the time in the Weber Summit Charcoal grill so I don’t know why it would be an issue in the ceramics except for ash...

After four straight meals of the pulled pork from my inaugural LSG cook on Saturday, I'm convinced this is the best pork I've ever made. Just had it again for lunch today and still not tired of it. Don't judge me for the ham and cheese..... I've been trying it a little different way each time...

Hello, please take few minutes and answer the survey on pulled pork. It has questions on all aspects of the process, from meat preparation to serving. I think it will be great to see how different paths people choose and whether there is at least single step where majority agrees on the...

Hello, I prepared survey to capture how non-competition pulled pork is typically prepared. I am looking for feedback on the survey design now. Once it will be finished I will share the link to fill it out. Survey design: https://goo.gl/forms/dyFAN0fzQ16Rqdjz2 Appreciate any feedback on the...

https://youtu.be/w-W2ugNd7Z0 Reverse Sous Vide Pulled Pork This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding...

Quick question: Do you guys ever use boneless pork butt (as opposed to bone-in)? I only used it once and I didn't like it because it required the extra step of trussing it up and I still didn't care for the shape as much as bone-in, so it's been bone-in ever since. But I'm a Costco guy, and...

Finally made did a nice long smoke today. Woke up at 3am to fire the smoker up. to cook a few butts and racks of ribs! Started making my Rub, (Brown sugar, Hungarian paprika, Black pepper, Salt, Garlic Powder, Onion powder, Crushed celery seed, Cayenne pepper) And Chris Lilly injection...

I'm making around 10 lbs of pulled pork for a get together in a few weeks. My problem is that I'm smoking it on Sunday for the following Friday and I'm not sure about the best way to keep it as fresh as possible. Should I freeze it? If so should I pull it first? Can I keep it in the fridge...

My neighborhood/HOA is having a fall festival and I volunteered to make some BBQ pulled pork. 20 people have confirmed attendance, so planning on cooking up 15-20lbs of pork,which would cool down to 12-15lbs, I think. My plan is to get 4 or 5 bone in Boston butts, shooting for 4lb each. If they...

I hate to ask this question, but if I can't ask in here, where else can I ask it? The people at work would like some pulled pork for a next barbecue on Friday. Logistically, it's impossible for me to make It Thursday night or Friday morning. can I put pork butts in the smoker for A few...

I need to prepare some pulled pork for a family get-together this weekend, any suggestions on some killer butt rub? Thanks, Mike

So, I was intrigued by the flavor of the marinade I made for my lamb cook... http://www.bbq-brethren.com/forum/showthread.php?t=234350 And my mad scientist hat is on for the SoCal Bash... http://www.bbq-brethren.com/forum/showthread.php?t=229281 And there is a tortilla throwdown...

So here is what it looks like. Tonight I helped one of my employees cook up 25lbs of carne asada for his girlfriends surprise birthday party. I'll see if someone took pics of the meal. Now at 0200 the 73lbs of butt are in my offset for my daughters birthday party tomorrow. That meal will be...

My first younger brother is a manager at one of the Costco's in the bay area. For the past several years he has been heading up the fundraising drive for Children's Miracle Network. His big event is selling baked goods provided by mom and sisters. And cheese steaks cooked by brothers 3 and 4 to...

In my other post, someone asked if I would post the recipe for this. It is not mine but is based on Rick Bayless's recipe. I tweaked the cooking method and adjusted for 8.5 lbs. of pork. The pictures below the recipe were from last years cook and are there to give you a better idea of how I...

I haven’t made this in a while so I decided it was time. I had a pork butt in the freezer so I started thawing it out on Wednesday. Started my prep work on Saturday by making up a fresh batch on pickled red onion. Gathered the ingredients for the marinate. Mixed it together and...

This past weekend we hosted a gathering for everyone to come hang out, watch college football, and eat tons of 'que. I gathered 9 TV's and cable boxes (FiOS for the win) from friends and family and had them spread around my house like a sports bar, set up cornhole and ladder toss, even had a...