Naked Pulled Pork

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
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I haven't made pulled pork in a long time and wanted to try something a little different and more traditional. So while the weather was cooperatiing, I smoked a butt yesterday. I didn't add any seasoning, flavor came straight from the charcoal and cherry wood. Wanted hickory, but I did not have any.

Put the pork on straight out of the fridge.
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Then I lit the smoker, I know it's opposite of most folks, but it's how I roll and it works for me.
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I wanted the pork done faster than normal and with no sugar or rub, I let the temps go. For a bit, temps were in the 335*-350* range without worrying about the sugar burning. This was an 8lb butt and it took right at 10hrs total.
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After a 30 minute rest, it's time to pull and eat!
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Very tender, very moist.
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And the bone is clean!
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I have made a lot of BBQ, a lot of different ways. THIS reminded me more of Eastern NC BBQ I grew up eating in NC than any I've made before. Probably, some of the best I've ever made.

My sandwich with homemade slaw, homemade potato salad and homemade broccoli salad.
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Had to add plenty of Texas Pete and a glass of Crown Royal.
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Looks like a great old school way to go. But dude, you need to get yourself a Guru to controll those temps! :LOL:
 
Tri Tip said:
Looks like a great old school way to go. But dude, you need to get yourself a Guru to controll those temps! :LOL:

I had a Digi Q used it 5 times and got rid of it. WSM works fine, I actually wanted the temps higher on this cook. When the sun goes down it's too daggone cold for me!!
 
Looks good. I let an old boy trick me into cooking an un seasoned brisket one time. Dang it tasted bad. Glad to hear porkers dont treat a person so shabby. Now I was with you till I seen that Texas Pete. That stuff is nasty and made in Ohiya or Cinncinatti or some other odd place like that. When I got a good tip on Sirriachi that is all I buy anymore. I have a bottle of Franks which aint been touched in five years.

bigwheel
 
BeeRich said:
So what were your thoughts on the flavour of the meat as opposed to a "Wolfe Rub Wolfe Rubbed" version?

I thoroughly enjoyed the natural smoked pork flavor. Definately gonna do it again. Brisket maybe next.
 
How did you like the cherrywood vs hickory? My apologies if you already said that somewhere, I just could'nt find it.
 
If you do a brisket, take lots of pictures/notes. I want to follow what you do, perhaps try it here if I can find a decent brisket.
 
I was greatly concerned to see thw word "naked" in the title of a post by
Larry ...but I opened it anyway. I kinda like the Texas Pete drenching the slaw
idea, kind of like a spicy Lexington red slaw...might try that soon
 
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