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.
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.
This is what that looks like
Then into the pellet pooper at around 7 AM.
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!
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.
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.
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.
This is what that looks like
Then into the pellet pooper at around 7 AM.
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!
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.
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.
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