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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.

    Sorry about the funeral...

    Pic looks sweet!


      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.


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


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

        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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