1st Pulled Pork - with PRON!

[KSims1868]

Not finished yet, but here is some teaser-pron...

Got my basket all loaded up for a long smoke. Lump coal with apple chips and mesquite chunks mixed in.
I should get 14-15 hours of cook time (or more) out of this load.

This is what I woke up to this morning at 7:30 AM. Temp holding rock solid at 225*...just like I like it. This UDS really is a great smoker. I'm so glad I found the plans to build 1 of these.

Just snapped a pic of my progress...about to put on the chicken. I think its looking good. Bark developed nicely. Internal temp is 172* and slowly climbing.

Next pics will be in a few hours when I start to pull it apart. Man I hope this is as good as it looks.

 

[Dylan's Dad]

That's a nice way to wake up on a Sunday morning. Looks good!

 

[mwmac]

Looks good! Be sure to post up some pics when its pulled:thumb:

 

[Ron_L]

Looking good so far!

 

[fshnwiz]

Its looking good but in my opinion you will get a better reading from your probe if you insert from the side.

 

[Derek]

Nice, wheres the cutting picture?

 

[eleventhtoe]

Looks good congrats.

 

[KSims1868]

Its looking good but in my opinion you will get a better reading from your probe if you insert from the side.

Yes - I just moved the probe and put in a little deeper.
Thanks for the advice.

 

[Bushwacker]

That's real nice to wake up to on a nice Sunday Morning Lookin good so far,,

 

[landarc]

Looking good so far, looking forward to more.

 

[KSims1868]

FINISHED PRODUCT...

 

[landarc]

Oh, that does look like some good pork product.

 

[BRBBQ]

That is some nice looking food

 

[Bushwacker]

Looks great,, I'm a drooling on the keyboard over here,,, Yardbird looks good too...

 

[Phubar]

You did good!
I like the colors on that pork!

 

[Willie's BBQ]

nice lookin bark and smoke ring :thumb:

 

[Trucky1008]

Excellent looking pork and chicken!

 

[Ron_L]

Very nice! The chickie is looking good, too!

 

[peppasawce]

Another Butt Star is born..Great job KSims

 

[KSims1868]

I have to say...I've never achieved a "bark" on a brisket. That's probably because I've been foiling it during the cook. I didn't foil this pork at all, and I'm glad I didn't. I REALLY like the "bark" that develops from not using foil.

I think for my next cook I'll smoke a brisket and a pork butt but NO FOIL at all during the cook. I'm digging this bark. I feel it was a very successful smoke. EVERYONE wanted to bring some of the pulled pork home with them...which is a good feeling.

Thanks BBQ Brethren for all the advice and helping to develop another bro-in-smoke. I'm loving this new hobby.
Also wanted to add that not only was this my 1st time to smoke pulled pork, but it was also my 1st time (ever) to EAT pulled pork. WOW...talk about a GREAT sandwich. It was awesome. I had to go back for 2nds...which I usually don't do. Very pleased, and can't wait to go buy another pork shoulder/butt. Very pleased.