Pulling My Pork A Second Time

[BeeRich]

Love to get your input on this second attempt. While it went better than the first time, I had issues with 2 of my 3 thermometers. Both those thermometers rectified...hopefully.

This seems like a good thing to do overnight, as the attention needs to be given at the end.

[youtube:3h9jw3rs]http://www.youtube.com/watch?v=Sg3QJQSQmFE[/youtube:3h9jw3rs]

 

[Bubba-Q]

Why did you hold it for 6 hours?

 

[BeeRich]

I had to sleep. I was exhausted.

 

[Cliff H.]

If the enviroment is to dry then you may try foiling when the temps reach 170 internal. This will soften the bark but it's all getting pulled anyhoo and the butt will take care of the moisture issue all on its on.

I have never smoked boneless butts but from what I have read, bone in gives better results.

 

[BeeRich]

Ya bone-in can bring the temp up from inside out. The last one was great because of the water I had in the cue.

 

[surfinsapo]

Looks good to me!! I use a WSM 22" for pork butts and I never have to do a thing except adjust the air holes at the beginning and it cooks slow and low all night.. You used gas right? How much? Take some pics close up of the meat in the light.. I want to see something...

 

[BeeRich]

Yep, gas. I haven't a clue how much. Next time I was going to measure everything...gas readings (only thing on in the house except hot water) and temperature over time, thermo readings (bbq and meat).

The pork has been pulled man. So no possible on the pictures. Next time. There's some in that last video though.

 

[Captain Morgan]

was it dry?

 

[surfinsapo]

Did you add apple juice and more dry rub after you pulled it?

 

[Toby Keil]

Looks good from here but I do prefer a bone in butt.

 

[BeeRich]

Apparently the Greek took my bone. Somewhat predictable. Heh.

 

[DJ]

I'm pretty taken by yur pullin skills, not real aggressive, but kinda artistic....
nice job
dj

 

[Big Ron1]

Very cool video. Looks like it came out great. i also foild around 170 and let it sit a few hours after it is done.

 

[BeeRich]

So this part is interesting. Just got back from the holidays. We spent last night in Upstate New York, port town. Two bars by the dock, one had a huge smoker parked in the parking lot. I post when I get some rest and the vids imported.

Anyway the pork went to the buddy, I should have reviews soon. The restaurant pulled pork was pretty nice, but they had that huge smoker available. No excuses.

 

[bknox]

Looked like pulled pork to me. I use bone in but that is just the way I do it. Tell us your buddy said, I bet is was really good.

 

[BeeRich]

Quick note:

THAT smoker is pictured here at 6:14:

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[BeeRich]

And a third time...

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[bknox]

I think you have a pork butt addiction I am pretty sure that this forum is the support group for that addiction.

I like injecting with apple juice. I think my next butt I am going to reduce the juice first and see if I can jack up the flavor a bit though.

Looks great!

 

[BeeRich]

Here in Ontario, there's a cider called Waupoos. It's excellent. I almost visited it last weekend, but time was tight and I was exhausted. So I hope to inject some of that into it. Should do some real neat stuff.

I haven't lost any flavour with injection, but gained all kinds of pull-ability.

After the next pulled pork, I don't know what to try. Maybe some beef of some sort? Any ideas?