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Nothing special; just pulled pork ala Meathead's book

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    Nothing special; just pulled pork ala Meathead's book

    A few weeks back, one of our local grocery chains had a killer buy on pork butts. I bought 2 and had one sliced into pork steaks to do in the sous vide pot. The other was held until yesterday when I turned it into some melt in your mouth pulled pork. The first step was dry brine overnight wrapped in plastic wrap. Just a little salt and then an overnight chill. Here it is after removing it from the fridge.
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    I then unwrapped it, rinsed it off, patted it dry, spritzed it with plain H2O, and applied this brand new (to me) product on the outside.
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    This is what that looks like
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    Then into the pellet pooper at around 7 AM.
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    It hit the magic temp (203*F) at about 8:30 PM. I pulled it off the grill and took it inside for bone removal and pulling. Oh My!
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    The bone almost fell out on its own. The meat was moist and melted on its own in my mouth. I'm calling this a hit. Click image for larger version

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    Had some today for lunch. Heated it up in the MW along with some Blue's Hog Original. So NOW, I know what heaven is really like. Thank you Lord, for porkers and smoked meat.

    #2
    Looks just like every good one I’ve seen, and I’ll bet it tastes that way, too!

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      #3
      Congrats on a successful cook.

      Comment


        #4
        Nice job.....looks awesome

        Comment


          #5
          Oh my. Yum, yum, yum.
          what was your cooker temp?

          Comment


          • dubob
            dubob commented
            Editing a comment
            225 until meat IT hit 170 then went to 250. At 10 hours total cook time I bumped it to 275. Used a full smoke tube as well. Flavor with the extra smoke and the Heaven Made rub was excellent.

          • Jfrosty27
            Jfrosty27 commented
            Editing a comment
            Thx. I am a pellet cooker too. I saw the smoke tube. Been thinking about getting one.

          • dubob
            dubob commented
            Editing a comment
            Oh - get one for sure.

          #6
          Very nicely done, looks like some delicious pork butt!
          I'm also very much a longtime advocate of usin a rack, an a pan...

          Comment


          • dubob
            dubob commented
            Editing a comment
            I just NEED to remember to cover the dern thang with foil for easier cleanup of the pan. Rack is sprayed with Wally World pam and cleans up real easy. Not so much on the pan. Know what I mean Vern? 😁

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