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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
We had some family over on Sunday and made pulled pork. Girlfriend also made some killer homemade slaw (no more Marzetti's mix for me) and even better tater salad!

Here's how I've done the past 8 or 9 butts on the kettle in right around 6 hours. Butts average 8-9lbs for this timeframe. Pile of Cowboy lump (I notice real branches now, haven't seen furniture parts in a while) and some cherry chunks especially for my buddy Bigwheel, he loves cherry and the color it gives!! :LOL: No seasoning until pulled. Kept the temperatures around 325º-350º.
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Maverick probe is in (haven't used that in forever), smoke is rolling and time for the lid.
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As you can tell by the temp, the butt was partially frozen, which is fine.
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Getting some nice color at the 3 hour mark and I added more lump, the only time I needed to add more.
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Foiled at 165º and continued to cook until done.
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Pulled the pork, mixed in Scott's and Wolfe Rub Original.Some of the best pork I've made!
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Serve with slaw on the sandwich, if you don't put it on the sandwich just 'stay stupid'!
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Nom, nom, nom.....
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MMmmmmmmmmmmmmmm!!!!! I'm guessing it's all gone and ya didn't save me any. :( :cry:

Ok, no rub or nothing until after it's pulled? Interesting. And I like that color. From the cheery wood, I guess?

I'd sure love that slaw recipe. I'm always searching for a good slaw recipe.

Yup, slaw definately belongs in the sandwich.

BOB
 
bbquzz said:
Looks killer Larry, love the plated shots. Why didn't you use the CI grates and leave the plates off on the charcoal side?

Using my $35 OTG for this cook. The CI Grates are on the Performer.
 
Looks great Larry!!!! I agree with the slaw on top. My new favorite way is with a couple of onion ring on top of the slaw too. The taste and crunch it gives the sandwich is outstanding.
 
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