I think I have reached pulled pork perfection...

After a long and stressful 10 day run at work, I finally had a day off. Beat exhausted and knew I would sleep a lot, I fired up the kettle for some low and slow.

I present to you 8 hours of smoked butt perfection, damn look at that bark. Folks it was amazing.

Enjoy

 

Yummmmaayyyy!

That looks picture perfect!

 

Nope, other than not wrapping it, every thing was the same. I should have wrapped it the 6 hour mark but I was crashed on the couch lol.

 

lets see the shredded pics

 

Where do you live?? I'm coming over.

Really though...any recipe you could share?

 

Ron,
Did you have to sell your soul for the recipe. If so, he can have mine too

 

Looks amazing dude, well done!

 

To make it short and simple,

rinsed and dried.
coated in plain yellow mustard
rub is a store bought, webers dry bbq rub

That's it, cooked at around 260, for a little over 8 hours, let rest about an hour, then pulled and ate dinner. Aim for a internal temp of 195 - 200

 

I ran the kettle at 260 or so, I do not use a temp probe, only the temp gauge that's on the grill, but its pretty close to accurate.
For the meat a internal temp of 195 - 200, any lower and the butt will not pull correct.

 

Thank you

 

Sorry I no longer am in the soul collecting business, although at one time years ago I did put the soul of the child rapist that moved into the house next to mine up for sale, LOL sold it as well. He finally died last year, his remains were hauled off on trash day of all days, ROFLMAO.

 

I will be your bald headed step child for that recipe !!!!....I LOVE PULLED PORK ....and looks like your the GURU .....

 

I see the recipe a few messages back.....thanks !!!!!!!!!!!!!!!

 

Nice Bark!

 

Thanks for that info. I always do mine low and slow, I get the smoker between 200-220 and cook my butts for 10-12 hours. Once they reach an internal temp of 175 I pull them off and wrap them. I may try the higher temp next time. That looks delicious dude.

 

I normally aim for 250, but it can vary some, I don't mess with the vents much, as long as its a steady temp, I am good to go.

8-9 hours with 9 hours being preferred and then an hours rest, you have to let it rest. I have cooked them for 10 hours and an hours rest in the past. 9 hours seems to be just about right.
As to wrapping the last few cooks I have done I have not wrapped till close to the end of the cook and I leave it wrapped tight while the meat rests.

Good luck, it can be fun.

 

LOL I will settle for a six pack of millers if we ever meet in person.

 

I have no children and are not looking for any, but you can still have the bbq