Blues Hog Pulled Pork Success

[FishTalesNC]

Smoked a 7.75lb Smithfield pork butt on my 26” w/ SNS for the 2nd time today. I cut it in half and dry brined it for 24 hours. Up at 6am today to find it was 37F outside (ugh), applied Blues Hog rub and had it on with applewood chunks at 7am. Temps kept around 275F. At 12:15pm had to refuel the SNS. At 2pm the boneless half was 195F IT in the coldest point I could hit and was probe tender. Took it off, wrapped it, held it in the oven at 170F. The bone in hunk was only 182F IT tho and went another hour, after which I tested it and wrapped and held like the other. At 5pm our neighbors showed up so I started pulling it. Everybody picked a bite while I was pulling - twice. Made pulled pork sandwiches with the Blues Hog Tennessee Red sauce, baked beans, cole slaw, and garlic green beans. I was last in the assembly line, and by the time I sat down and took a bite the neighbors went back for seconds - a great sign! In fact, after dessert and some card games, both their kids stood in the kitchen snacking on the pulled pork, so we sent them home with some. Their youngest boy wants me to make ribs for them now. I couldn’t have had a better compliment when he said he really didn’t like pulled pork but mine was awesome. 👍🏻

I really liked the Blues Hog rub, but kinda missed the sweetness of MMD too. It’ll stay in the rotation as a nice change up. The TN Red sauce was very good too, complemented the rub nicely I thought.

[Mr. Bones]

Looks Pork A Licious!!!
I've been very pleased with th Blues Hog products!
I make my own rubs n sauces, but sometimes I'm jus tired n lazy.
There's a few commercial products I utilize, at that point, cause I know I can trust th results.

[Huskee]

Fantastic pictures and story! I want to try that BH rub on my next ribs. It seems to me like there's some certain herb or spice in there, perhaps some clove, and/or a little cinnamon?, that gives it a certain flavor. I'm not hugely impressed with it on my finger but I know it changes a lot on meat that's been smoked for hours and it turns into bark so I want to give it a go.

[Mr. Bones]

Thanks Double A!
Taste is a highly subjective thing, jus curious on yer take.
Respect yer opinion, an experience.
BTW still very much enjoyin th JD Rye, but that's another thread, fer another time. Thanks!

[Huskee]

Lol, definitely glad you enjoy it. Did a blind test with 3 of the 4 ryes I have on hand and my wife picked it as her favorite. I pick it as my second. Mr. Bones

[HouseHomey]

I just bought a half gallon of the BH Red and the rub for 5.99 shipping total. I can't wait. Mr. Bones I feel you. I just made a batch of sauce but people are raving about the BH

[DWCowles]

Beautiful!

[Nate]

Nice. I’m due to order some more sauce...
may have to try the rub too.

[Sweaty Paul]

Nice

[Jerod Broussard]

Makes me regret not smoking something this weekend. I got a hankering to leave more fat on my stuff and just score the crap out of it for some fatty bits of goodness.

[smokenoob]

I have a 10 lb butt next up on the smoke list and have read a few times you guys like to cut in half to cook quicker and add a few sides if bark. Could you explain how you cut it up and left bone in half? thanks!
I don’t usually say this to guys: Nice butts!

[FishTalesNC]

smokenoob full disclosure - I have no idea how it SHOULD be done! I figured I’d wing it, I felt where the bone was and cut making sure to leave a couple of inches of meat over the bone closest to my cut. Then I angled the cut to keep each half roughly the same size. Maybe someone else can describe that better or tell us how to do it right!

[Bigjamoke]

That's some good looking bark! Keep hearing about those BH products. Going to have to give they a try.