Classic pulled pork

[Henrik]

I realized I haven't done pulled pork in ages. At the same time I visited my favorite beef/pork farmer, he has some outstanding meat. I smoked a small one (2.5 lbs) on the Weber kettle with the SnS. I used five chunks of oak wood for good smoke flavor.

This really was an easy cook. I ran it at 275° F (135° C), hotter than usual, but it all played out nicely. I didn't wrap, spray or spritz. I applied a custom rub which I'm experimenting with.

All in all it took 5 hours to get to 203° F (I checked for 'probe tender' too, but got to 203 first. I faux cambro'd it for 2 hours, then pulled and made a pita wrap.

Classic food, great meal. Will need to do this more often.

Here's the meat with rub applied





This shot is taken approx 3.5 hours in, bark is developing nicely




Here's the finished product, just dig in:

[Skip]

I'm hungry for pulled pork now! Good job!!!

[Randy-Phx]

I started my first "pork shoulder butt", as it says on the package. I trimmed and just finished adding salt for the dry brine. I mixed up Meathead's Memphis Dust last night. I'll post pictures tomorrow as the cook progesses.

[EdF]

Cool!

[RonB]

Looks great - I've got one brining now.

[Henrik]

Two more in the making? Great minds think alike looking forward to seeing your cooks.

[Sweaty Paul]

Looks delicious. If I was in Sweden I’d swing by!

[ecowper]

Love some good pulled pork!

[Spinaker]

Nice work Henrik! This is on tap for me tomorrow!

[jgreen]

Nice cook. Looks fantastic, and I realize I have not done this for a while either.

[Buck Flicks]

Question... does a cambro session add anything to the butt? Or is it merely a means to store your butt at temp until dinner time? I understand for a brisket, rest is ideal, and resting without loss of heat is ideally ideal. But for butts, I fear bark-softening if cambroed.

[Steve R.]

The bark will soften some, but so will the meat. The best one I ever made was held in the kitchen oven at 150 for about 4 hours, out of necessity because of the timing involved with that one. Melt in your mouth tender.

[DeusDingo]

i never cambro my butts. i don't feel like it does anything for me, but i also cook for a VERY long time. henrik did a small, fast, hot cook which might not have made it tender enough so cambro helps that. if you cook for a long time, your pork might get done at 195, if you cook hot and fast it might not even be done at 203. i think it depends on how you are cooking it

[Buck Flicks]

That makes sense, DeusDingo.

[DeusDingo]

looks tasty! do we get the rub recipe when you are done?

[Henrik]

Hmm, that depends :-) I'm creating a commercial rub, still finalizing the details.

[PaynTrain]

I just cooked 2 10 pounders, 2 slabs ribs, and 2 chicken fajita towers this weekend for my Wife's Cinco de Mayo party. Turned out great!

[Troutman]

I'm with Henrik, what in the world is a chicken fajita tower? Is it marinaded chicken stacked on a stick?

[PaynTrain]

Chicken fajita towers will change your life!! It allows the outside to quickly seal up, and keeps all the sauce between the chicken layers to stay and absorb. I have done this 3 times now for guests, and it has been a smash every time. I run 400 on the BGE for between 1.25 and 1.50 hours. Recipe link is here, let me know what you think!! Post continued on next comment......

[PaynTrain]

Oh also, the third time I figured out a trick to the tower staying upright!!! I cut 1" cedar into roughly 4"x4", and drilled a hole in the middle, that fit a chopstick tightly. Cover in foil, put peppers and onions in Weber pan, and rock and roll!!!!

I want feedback fro all who try this!!!

http://twistedfood.co.uk/giant-chicken-fajita-kebab/

[ssandy_561]

It looks like that to me.

[JimLinebarger]

Henrik I took your suggestion about cutting the butts in half for more bark when I did 2 this past weekend. Tuned out great. It will be the way I do them from now on. The problem is that there are only 3 of us eating it so a butt lasts a few meals. Freeze what we don't eat which means that 1 butt can last 1-2 months. So only get about 4 cooks a year if I do 2 butts each cook.

[Henrik]

Invite some people over for a pork fest every now and then. That should help you with the leftovers :-)

[JimLinebarger]

That's a good idea!

[Sweaty Paul]

Solid!