Title: Pork Butt/Pulled Pork
Post by: MossyMO on April 24, 2015, 11:24:32 AM
Post by: MossyMO on April 24, 2015, 11:24:32 AM
Pork butt was rubbed with Tatonka Dust seasoning, cooked indirect over a Vortex (wide end up) surrounded with lump charcoal and hickory chunks for smoke at a grill temp of 275º.
(http://imagizer.imageshack.us/v2/640x480q90/538/zt9nP7.jpg) (https://imageshack.com/i/eyzt9nP7j)
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Here the pork butt is reaching an internal meat temp of 160º and it was double wrapped in foil and brought to 205º. Then wrapped in towels and cooler for a short rest in a cooler before pulling...
(http://imagizer.imageshack.us/v2/640x480q90/661/yv0q7A.jpg) (https://imageshack.com/i/idyv0q7Aj)
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The pulled pork is going to make for some excellent sandwiches and ABT filling!
(http://imagizer.imageshack.us/v2/640x480q90/910/gvDHM0.jpg) (https://imageshack.com/i/pagvDHM0j)
Thanks for looking!
(http://imagizer.imageshack.us/v2/640x480q90/538/zt9nP7.jpg) (https://imageshack.com/i/eyzt9nP7j)
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Here the pork butt is reaching an internal meat temp of 160º and it was double wrapped in foil and brought to 205º. Then wrapped in towels and cooler for a short rest in a cooler before pulling...
(http://imagizer.imageshack.us/v2/640x480q90/661/yv0q7A.jpg) (https://imageshack.com/i/idyv0q7Aj)
-----
The pulled pork is going to make for some excellent sandwiches and ABT filling!
(http://imagizer.imageshack.us/v2/640x480q90/910/gvDHM0.jpg) (https://imageshack.com/i/pagvDHM0j)
Thanks for looking!
Title: Re: Pork Butt/Pulled Pork
Post by: austin87 on April 24, 2015, 11:31:51 AM
Post by: austin87 on April 24, 2015, 11:31:51 AM
Looks awesome. I still haven't tried the Tatonka Dust but have heard great things. And I'm still due for a wide end up indirect cook over the vortex.
Title: Re: Pork Butt/Pulled Pork
Post by: WNC on April 24, 2015, 01:24:49 PM
Post by: WNC on April 24, 2015, 01:24:49 PM
Looks fantastic for sure!
Title: Re: Pork Butt/Pulled Pork
Post by: IQ2 on April 24, 2015, 04:12:41 PM
Post by: IQ2 on April 24, 2015, 04:12:41 PM
Looks Excellent Marty, I can't wait to do a but on my new Q.
Title: Re: Pork Butt/Pulled Pork
Post by: MrHoss on April 24, 2015, 06:16:39 PM
Post by: MrHoss on April 24, 2015, 06:16:39 PM
When did Weber start making a Kamado?
Title: Re: Pork Butt/Pulled Pork
Post by: mrbill on April 24, 2015, 07:31:33 PM
Post by: mrbill on April 24, 2015, 07:31:33 PM
Quote from: austin87 on April 24, 2015, 11:31:51 AM
I still haven't tried the Tatonka Dust but have heard great things.
it's great on steaks, haven't tried it on anything else yet(only because weather has not allowed me to), but I expect it to be just as good.
Title: Re: Pork Butt/Pulled Pork
Post by: Fishawn on April 24, 2015, 07:40:58 PM
Post by: Fishawn on April 24, 2015, 07:40:58 PM
Looks Great! Love the Tatonka Dust 
Title: Re: Pork Butt/Pulled Pork
Post by: chuck s on April 25, 2015, 03:11:43 AM
Post by: chuck s on April 25, 2015, 03:11:43 AM
I agree with austin87 .... gotta try this
Title: Re: Pork Butt/Pulled Pork
Post by: addicted-to-smoke on April 25, 2015, 05:36:43 AM
Post by: addicted-to-smoke on April 25, 2015, 05:36:43 AM
@chuck s yes you do need to tackle this. If you want to do it like this (meat right in middle of kettle) here's one way:
Without a Vortex to isolate heat from meat, you can use the charcoal ring from your WSM and the WSM's water pan, which here also serves as drip pan. Make a snake that goes around that ... we shall discuss!
Without a Vortex to isolate heat from meat, you can use the charcoal ring from your WSM and the WSM's water pan, which here also serves as drip pan. Make a snake that goes around that ... we shall discuss!
Title: Re: Pork Butt/Pulled Pork
Post by: austin87 on April 25, 2015, 06:36:16 AM
Post by: austin87 on April 25, 2015, 06:36:16 AM
Quote from: MrHoss on April 24, 2015, 06:16:39 PMHahaha I was too busy looking at food, great eye.
When did Weber start making a Kamado?
Title: Re: Pork Butt/Pulled Pork
Post by: THUNDERDOME on May 04, 2015, 01:03:31 PM
Post by: THUNDERDOME on May 04, 2015, 01:03:31 PM
T-Dust is underrated on pork for sure. Love it on shrimp and seafood as well