Pulled Pork Today

[es1025]

Went to BJ's acquired a 6# pork butt.
Trimming the fat cap and some other heard fat pockets.  Applied the rub and let it rest in the fridge overnight.
645am fired up the smoker, 235 with 6oz of cherry/hickory wood.
Plan is to smoke uncovered to 165 then foil wrapped until IT of 200-203 and rest for 1-2 hours.
I am going to use my windows phone to take the pictures and hopefully I will be able to post.

Stay tuned....

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[DivotMaker]

Sounds great, Ed!  Wish I could have smoked a butt this weekend...  No cooking for me this weekend; on after-hours call for my work.      At least I can read about the good times the rest of you are having! 

[es1025]

Here are the pictures:

[DivotMaker]

That looks great, Ed!  I'll be right there with ya' next weekend!  Definitely doing a big ol' butt!  How long did the little jewel take?

[UWFSAE]

Nice smoke, Ed ... I'm in the process of doing one myself as I type.  You've got my mouth watering in anticipation ...

[es1025]

Tony
9.5 hours and another hour to rest. It was a 6.11# before trimming.

Next smoke this weekend, Smoking to 200 and let rest for two hours.  I will be trimming and putting on spice right before it goes on the smoker.  My last butt was in the fridge overnight, I though it lost a little moisture.

[DivotMaker]

I did a 8.75 pound butt this weekend (you've probably seen my posts about the 185-degree stall that had me worried).  It took 11 hours, with a 20-min rest.  Came out great.  I've tried rub right before smoking, rub-only in the fridge overnight, and injection/rub in fridge.  For me, I've found the overnight injection/rub combo produces some of the most moist and tender - and flavorful - pulled pork I've ever had!  The injection adds some sweetness & spice to the internal meat, and it is melt-in-your-mouth tender.  That's just what I've found works best for me; everyone's tastes are different.

Sure glad this isn't an "exact science"... that'd take all the fun out of it!

[Spresso]

Good goin'!
nice looking PP.