Pork Butt/Pulled Pork

[MossyMO]

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!

[austin87]

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.

[WNC]

Looks fantastic for sure!

[IQ2]

Looks Excellent Marty, I can't wait to do a but on my new Q.

[MrHoss]

When did Weber start making a Kamado?

[mrbill]

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.

[Fishawn]

Looks Great! Love the Tatonka Dust

[chuck s]

I agree with austin87 .... gotta try this

[addicted-to-smoke]

@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!

[austin87]

When did Weber start making a Kamado?

Hahaha I was too busy looking at food, great eye.

[THUNDERDOME]

T-Dust is underrated on pork for sure. Love it on shrimp and seafood as well