Some pulled pork tonight

[haeffb]

I haven't done this overnight before, so we'll see how it goes.

Setting up with a smokenator:



Coming up to temp:



Couple of pieces of shoulder from my local grocery. Rubbed with a self-made combo of paprika, chili powder, brown sugar, etc. Some brats for dinner tonight.



Brats ready to eat. Pork has a ways to go...

[Travis]

Looks great man. It'll be a great night for a long smoke. Enjoy!


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[haeffb]

Reloaded fuel. Alarms set. Time for a nap.

[crowderjd]

Don't worry...pork butt is super forgiving.  I recently did one overnight.  Started at 8pm.  Woke up at 6am, and saw that my WSM was down to 195 degrees.  Tossed in fresh charcoal, got it back up to 250, and it was done by 9:30, at 200 degrees.  It was EXCELLENT.  I'm about to go to bed with an overnight brisket cook with a snake.  Your butts will be nice and tender in the morning.

[haeffb]

4am Check-in:



6am Wakeup. IT was 198 deg, kettle was 207 deg and low on fuel.

Once the probe punched through the bark, it felt like there was nothing inside. Ready to wrap in foil and rest in a cooler for a couple of hours.

[haeffb]

Money shot:

[Travis]

Nailed it!


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[shock_me]

Looks Great! I've never quite mastered steady temps in my Smokenator. Once I discovered the Snake I stopped using it. I should get it back in service and try it again. It leaves quite a bit more room on the grate for the meat than the Snake does.

[haeffb]

Only time I use the Smokenator is for pork butt - for a long cook it's easier to add fuel than with a snake. I don't have to remove, or even move, the grill, just leave the side of the grill over the Smokenator open and add more charcoal as needed. Temps held steady all night at about 220-230 deg with the bottom vent closed and top vent about 3/4 open. Stubbs charcoal with some pecan and apple chunks.

[kettlebb]

I bet that is some mighty tasty pork! Excellent job.


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[haeffb]

The pork is indeed tasty. But the sandwich is...just one of the best things I make.

The combination of toasted buns, pulled pork, Ginger-wasabi sauce and coleslaw is nearly perfect.

The sauce is my take on something Pampered Chef used to sell, but discontinued. Coleslaw is my recipe as well and adds a perfect amount of crunch to the sandwich. The whole combination of flavors is just something else.

Approximate recipes

Ginger Wasabi Sauce:

1 cup Ketchup
1/4 cup Soy Sauce
1 Tbsp Wasabi
3-4 Tbsp Grated Fresh Ginger
1 Tbsp Minced Garlic
2 Tbsp Brown Sugar
1 Tbsp Apple Cider Vinegar
Instructions

Combine ingredients in sauce pan. Heat to bubbling then simmer over low heat for 15 min.


Coleslaw:

Packaged coleslaw mix (red & green cabbage, carrots) - about half a bag
2 TBSP sugar
1 TBSP white vinegar
1/4 c mayonnaise
1 TBSP mustard
1 tsp celery seeds
Salt and pepper to taste

I'm just guessing on measurements - I just dump the dressing stuff in a bowl, mix and add the slaw.