Author Topic: Second smoke - pulled pork  (Read 3036 times)

ijd39

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  • irv, from missouri
Second smoke - pulled pork
« on: December 12, 2015, 03:45:10 PM »
Wanted to do a pulled pork on the #1 and it turned out great, put it on last night and set the grill for 225 and it took about 18 hrs. give or take, cooked until it read 201 then wrapped in foil let it rest for 2 hrs. I injected the pork butt with Chris Lilly's injection and put Bad Byron's Butt Rub on.
Just on











Suzie-Q

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Re: Second smoke - pulled pork
« Reply #1 on: December 12, 2015, 04:21:38 PM »
From one Newbie to another; looks mighty fine!   Proves "The Little Guy" can get the job done.  I'm going to start one tonight.  Kids coming home from college are always hungry.

swthorpe

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Re: Second smoke - pulled pork
« Reply #2 on: December 12, 2015, 05:06:11 PM »
Well done!  Congratulations on a successful pulled pork smoke.  Cheers
Steve from Delaware
Smokin-It #2

DivotMaker

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Re: Second smoke - pulled pork
« Reply #3 on: December 12, 2015, 06:06:33 PM »
Looks great!  Back that finished temp off to 190, and you'll be a happy camper, sooner!  Bone will pull clean, juicy and moist...no reason at all to go to 201.
Tony from NW Arkansas
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Limey

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Re: Second smoke - pulled pork
« Reply #4 on: December 12, 2015, 07:20:09 PM »
+1 Sooner and juicier! If 190 worries you at least try 195 as a compromise next time. You will be happy.
Roger from the Florida Keys.
Two SI#3s, both with switched bypass and Aubers(different locations), Viking, Jenn Aire & five TEC infra red grills. Recently acquired UDS.

TexasSMK

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Re: Second smoke - pulled pork
« Reply #5 on: December 13, 2015, 06:02:22 AM »
Man, that looks good.  I have one on right now--been on 10 hours.  Will be pulled for the Ravens--Seattle tailgate party today!
Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber

ijd39

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Re: Second smoke - pulled pork
« Reply #6 on: December 13, 2015, 07:04:00 AM »
Forgot to put in original post 1 put in 3 0z. cherry and 2 oz. apple wood.