So this weekend I made my second attempt at pulled pork. I had a nice pork butt that I was going to use but Sunday morning when I got up to get it started, it was still a frozen block of ice, after 2 1/2 days of defrosting. So at 7 am I ran to the grocery store and picked up what ever they had. Which was a smaller but decent boneless pork butt that came pre-twinned to hold it's shape. Running home I got it nice and dusted with my rub and probed.
Got it onto the Weber, which was nicely up to temp, and began the waiting process. I smoked it 225 - 250, for about 9 1/2 hours. Now normally I'd hold a solid temp, and wouldn't waver that much, and my little blue kettle is awesome at that. This Sunday though, the weather decided it needed to have just a constant blow you over arctic wind. It was so windy it kept blowing my Maverick transmitter over and I ended up having to take it's stand off it and surround it with much heavier objects. It also caused me to go through way more charcaol than I normally would have. I built my snake with a 10 hour burn in mind, but I had to add about 15 - 20 briquettes twice during the cook.
After it smoked for about 9 1/2 hours, it hit 195 internal temp and the girlfriend was giving me the dinner better be ready soon or else. So I took it off wrapped it for an hour and then had this.
I got to pulling it and end up with a good amount of pork.
For all the troubles I ran into during the cook, it turned out to be my best pulled pork yet. The girlfriend and I have both taken it for lunch every day since we had it for dinner. I'm really happy with the flavor, juiciness, and tenderness of it. Here's to some delicious porky goodness.
Topic: Pulled Pork attempt 2, now with Photos. (Read 1798 times)