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Nothing special; just pulled pork ala Meathead's book

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  • dubob
    Club Member
    • Mar 2019
    • 130
    • Mormon Mecca
    • Bob Hicks, from Mormon Mecca
      Camp Chef Woodwind SG w/Sear Box
      I’m 78 years young and going as hard as I can for as long as I can.
      “Free men don't ask permission to bear arms.”
      “Be who you are and say what you feel, because those who mind don't matter, and those who matter don’t mind.”

    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.
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5365
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

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

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 12710
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      Congrats on a successful cook.

      Comment

      • Dadof3Illinois
        Club Member
        • Jul 2017
        • 860
        • Southeast Illinois

        #4
        Nice job.....looks awesome

        Comment

        • Jfrosty27
          Club Member
          • Mar 2020
          • 731
          • Muskego, WI
          • Current cookers:
            Rec Tec RT700 "Bull" pellet cooker
            Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
            Weber Genesis 3 burner gas grill w/ rotisserie
            Charbroil Grill2Go gas grill
            Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
            Weber Smokey Joe
            SnS Deluxe
            Vortex
            The Orion Cooker convection cooker/smoker (two of them)
            Blackstone 17" griddle
            Joule Sous Vide circulator

            Favorite beer: Anything that's cold!
            Favorite cocktail: Bourbon neat

          #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.
        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 9295
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #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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        Meat-Up in Memphis 2021

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