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Pulled Pork from Pork Butt.

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    Pulled Pork from Pork Butt.

    Cooking a couple small butts (4+ lbs) tonight for a funeral tomorrow. Due to the volume of pork butts I cook at times, I decided to order 5 pounds of the Pit Barrel All-Purpose Rub. It has a high salt content so I use it to dry brine, then come over that with a 1:1 ratio of white and brown sugar before getting tied down and going in the cooker. This one has been "brining" since 10 A.M. CST.

    #2
    Sorry about the funeral...

    Pic looks sweet!

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      #3
      Pics will get better with age.

      No relation to me. Some folks at church.

      Turns out they won't be eating until 5 tomorrow afternoon, which is good, I will have a good 17 hours of brining and I won't have to start cooking till about 6 in the morning.

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        #4
        Little "sugare love" in the first pic before tying to compliment the rub. Next pic they are tied up and hooked up.

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        • xcuzme222
          xcuzme222 commented
          Editing a comment
          They look great! Bet they will taste great too!

        #5
        Well I won't get pulled pics since these are for someone else.

        I crutched at 154 internal cause them dudes were plenty dark.

        Took 7 hours and about 23 seconds according to the Thermoworks TimeStick to get to 203.

        PBC runs very efficiently with hot temperatures and 2 chunks of Hickory to go along with a basket of Kingsford.

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