Overnight Pulled Pork

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
Only have before and after pics, didn't even think to take during pics.

14 lbs of pork butt rubbed down heavy with Head Country Rub. Cooked at 220* with some red oak for smoke. I have never tried foiling pork butts before so I decided to give it a try this time.Foiled at 160*, one butt took 10 hours to reach 195* and pass the probe test . The other one took 11 hours and reached 197* This is probably the best pulled pork I have done. I'm gonna foil pork butts more often, don't care for foiled ribs but I think I have a new favorite way to do pork butts.
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Plated. Mixed up some Head Country BBQ and Tabasco sauce in the PP with some cole slaw on top. Some more cole slaw as a side and some leftover beans from yesterday

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