cgwaite
Full Fledged Farker
- Joined
- Dec 3, 2008
- Location
- Mishawak...
As a celebration to my first place in the Amateur category of the KCBS sanctioned Ribs Cook-Off, I decided to cook up a couple of Boston Butts for Pulled Pork sammies. Since everyone at work had heard about my win, everyone wanted to taste my ribs. I figured a pan of pulled pork would go a little further, so I prepared the two butts with a little slather of mustard and then covered them liberally with Yardbird Rub:
Put them on the WSM in the late afternoon and set them up to cook all night. In the morning, I was low on charcoal and the butts were at 175, a little too early to pull, so I wrapped them in foil and slid them into my oven, set at 200. An hour and a half later they were at 200 degrees and ready. This picture only shows one, because I had moved the other to another pan.
So after a good rest, I pulled them both and made up a pan for work.
I've never really done pulled pork this way before and was amazed at how simple it was to do. Everyone at work went on and on about how good it was. It didn't take long for it all to disappear.
Thanks everyone for showing me how to be a great cook! :thumb:
Put them on the WSM in the late afternoon and set them up to cook all night. In the morning, I was low on charcoal and the butts were at 175, a little too early to pull, so I wrapped them in foil and slid them into my oven, set at 200. An hour and a half later they were at 200 degrees and ready. This picture only shows one, because I had moved the other to another pan.
So after a good rest, I pulled them both and made up a pan for work.
I've never really done pulled pork this way before and was amazed at how simple it was to do. Everyone at work went on and on about how good it was. It didn't take long for it all to disappear.
Thanks everyone for showing me how to be a great cook! :thumb: