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Author Topic: Pork Butt/Pulled Pork  (Read 1959 times)

MossyMO

  • WKC Brave
  • Posts: 142
    • Owens BBQ
Pork Butt/Pulled Pork
« 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.


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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...


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The pulled pork is going to make for some excellent sandwiches and ABT filling!



Thanks for looking!
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austin87

  • WKC Ranger
  • Posts: 1542
Re: Pork Butt/Pulled Pork
« Reply #1 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.
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WNC

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  • Posts: 4076
Re: Pork Butt/Pulled Pork
« Reply #2 on: April 24, 2015, 01:24:49 PM »
Looks fantastic for sure!
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IQ2

  • Smokey Joe
  • Posts: 36
Re: Pork Butt/Pulled Pork
« Reply #3 on: April 24, 2015, 04:12:41 PM »
Looks Excellent Marty, I can't wait to do a but on my new Q.
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MrHoss

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Re: Pork Butt/Pulled Pork
« Reply #4 on: April 24, 2015, 06:16:39 PM »
When did Weber start making a Kamado?
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"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

mrbill

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Re: Pork Butt/Pulled Pork
« Reply #5 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.
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Fishawn

  • WKC Ranger
  • Posts: 542
Re: Pork Butt/Pulled Pork
« Reply #6 on: April 24, 2015, 07:40:58 PM »
Looks Great! Love the Tatonka Dust [emoji106]
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chuck s

  • WKC Brave
  • Posts: 161
Re: Pork Butt/Pulled Pork
« Reply #7 on: April 25, 2015, 03:11:43 AM »
I agree with austin87 .... gotta try this
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addicted-to-smoke

  • WKC Ambassador
  • Posts: 5783
Re: Pork Butt/Pulled Pork
« Reply #8 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!
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It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

austin87

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  • Posts: 1542
Re: Pork Butt/Pulled Pork
« Reply #9 on: April 25, 2015, 06:36:16 AM »
Quote from: MrHoss on April 24, 2015, 06:16:39 PM
When did Weber start making a Kamado?
Hahaha I was too busy looking at food, great eye.
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THUNDERDOME

  • WKC Brave
  • Posts: 253
Re: Pork Butt/Pulled Pork
« Reply #10 on: May 04, 2015, 01:03:31 PM »
T-Dust is underrated on pork for sure. Love it on shrimp and seafood as well
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