First Pulled Pork in my #2

[gregbooras]

I purchased an 8 lbs pork butt shoulder from Walmart today (they only had Smithfields which was a self baster). Not what I wanted, but I decided to give it a go, I also decided on just a short brine period since it already has some added. Put it in the briner this morning for 5 hours, removed rinsed, rubbed it down with mustard and my special rub.

Back in the refrigerator for a few hours and then in the smoker at 225 degrees with 3.5 oz Cherry and 2 oz. Hickory at 10:00 tonight.

My big concern is that it may be to salty, but I will know for sure tomorrow!

I will post photos as this progresses.



Greg

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[SuperDave]

Did you modify your brines salt ratio?  If something is pre-brined, I usually cut my salt by about half. 

[gregbooras]

Did you modify your brines salt ratio?  If something is pre-brined, I usually cut my salt by about half.

Hey Dave,

Yes cut the salt and only left it in the brine for 5 hours.

Greg

[SuperDave]

You will be fine then.  Good wood choices, it will gave a nice color and flavor.  If you burn out on the sandwiches, I recommend trying the pulled pork spaghetti with leftovers. 

[gregbooras]

You will be fine then.  Good wood choices, it will gave a nice color and flavor.  If you burn out on the sandwiches, I recommend trying the pulled pork spaghetti with leftovers.

Dave,

I plan to take 2 lbs of the leftover pork and make Mango Burritos, the spaghetti sounds good also.

Greg

[SuperDave]

We did pulled pork tacos this past weekend.  I'm going to try and squeeze sandwiches and spaghetti out of what we have left.

[gregbooras]

Pulled pork tacos sounds great with some Verde salsa!

Greg

[Limey]

Thanks for the spag idea. I do the sandwiches, tacos, even use it in fritattas but had never thought about spaghetti. Great idea and tomorrow's dinner.

[SuperDave]

Thanks for the spag idea. I do the sandwiches, tacos, even use it in fritattas but had never thought about spaghetti. Great idea and tomorrow's dinner.

Roger, incase you need any pictorial reference.  70-30, 60-40 or 50/50 spaghetti sauce to bbq sauce.

[Limey]

Thanks Dave.

[DivotMaker]

Sounds like a great prep, Greg!  I'd have approached that butt about the same way.  Let us know how it goes (as I know you will)!

[Barrel99]

You guys do some yum things with the pulled pork. For some reason every time I make it nobody wants me to mix it up with anything else. Guess they like it as is.

[DivotMaker]

You guys do some yum things with the pulled pork. For some reason every time I make it nobody wants me to mix it up with anything else. Guess they like it as is.

No harm in that, Arnie!  Pretty much the same in my house, too!

[gregbooras]

It's 6:00 am here on the east coast and right now the pork is at about 169 degrees (8 hours into smoke).

It will be interesting to see how fast it rises at this point. My original plan was for it to be done around 2 pm and then pull and wrap and place in cooler.

If it rises to quickly at this point, I may need to pull around 190 degrees or so, foil wrap and then place back in at 140 like others have suggested.

Greg

[swthorpe]

Sounds like you are on schedule, Greg.  For an 8 lb butt, I would allow 2 hours per lb and it will finish.  I think you will be done sometime after noon but before 2pm.  You should be fine.