Author Topic: Pulled Pork on the #2  (Read 5330 times)

BedouinBob

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Re: Pulled Pork on the #2
« Reply #15 on: September 19, 2016, 11:16:33 AM »
Tom, yes the bone is added to the weight but it is worth it IMHO. The bone adds flavor I think.

Also, full disclosure, I went back and looked again at the packaging and the butt was closer to 12 pounds. Not a Hogzilla but a nice sized butt. My bad but still tasty.  8)
Bob - Colorado Springs
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DivotMaker

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Re: Pulled Pork on the #2
« Reply #16 on: September 19, 2016, 08:37:39 PM »
That's still a big butt, Bob!  Fantastic find, and oh so tasty! ;)
Tony from NW Arkansas
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NDKoze

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  • Gregg - Fargo, ND
Re: Pulled Pork on the #2
« Reply #17 on: September 29, 2016, 01:24:20 AM »
14 lbs???  Wow!  Biggest I've ever seen is around 12.  That must have been Hogzilla!  Nice!! 8)

This one was 25 pounds. It barely fit in my #3 and was only 1" from the sidewalls in my #3.
http://smokinitforums.com/index.php?topic=2308.0

I had another butt from this farmer that was 19lbs. I made backboard bacon out of that one. They were OK, but a little tougher than a 7-9 pounder from a 200-250 pound hog. The 7-9 pound butts ate still my favorite size to smoke.
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

Nimrod

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Re: Pulled Pork on the #2
« Reply #18 on: September 30, 2016, 09:08:51 AM »
That's one two hognormous butts Gregg
Dave from Lufkin, TX
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