My SnS maiden voyage - Pulled pork

[SoupDogg77]

I ordered a Slow n Sear last weekend and it showed up earlier than scheduled so I got to try it out on a 6lb bone-in pork butt my friend had given me (to smoke for him). It was not only my first time with the SnS but also my first time smoking a bone-in cut. I prepped the meat Friday night and fired up the kettle early Saturday morning. It smoked for 9hrs to 192 IT, I needed to declare it done at that point because my buddy had to leave soon, I would've liked it to go a little longer (203ish). Just the same, the bone pulled right out as a read it should and it was totally delicious!! Can't wait to play with my new toy again!! (Apologies if the pics appear huge, not sure how to size in phone)

[Bustin Butt]

Nice maiden voyage! When you can pull that bone out with ease, that is slow smoked perfection! Nice job!


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[austin87]

Juicy and delicious! That last pic is great!

[MikeRocksTheRed]

@SoupDogg77 -  Nicely done.  I'm surprised it pulled that well.  What temp were your running in the grill?  I'm curious to see if you stayed around 225-250 or ran hotter which made it pull better at the lower internal temp.  When I smoke at 225-250 if I don't go to 200 IT I have had problems pulling the meat.  Damn that looks good!!!!!

[Davescprktl]

Great job!  Love how that bone came out clean.  Nice bark too.

[wyd]

I would say you have it figured out.

[SoupDogg77]

@MikeRocksTheRed Yes that was the range I stayed within for the most part, most of the cook was around 235 or so. I wrapped at 150, as I was under time constraints. I let the vents open a tad toward the end but it didn't go higher than 260, and that was only for about the last 45 min. It was very jiggly when i opened the foil and pulled apart easily with 2 forks. You can actually see my 4yr old son holding them in the pic.

[kettlecook]

Good looking BBQ. I assume the reason it pulled so easily at that IT* was because it was still at such a low temp when you foiled it. I don't track BBQ meat temps anymore. When it's done it's done.


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[Travis]

Yum! What rub did you use? Got a nice bark on it. Crunchy little bits o' love!

[SoupDogg77]

The rub I made myself, I tried to copy a recipe off an article I had read but had to improvise based on the spices I had on hand, but the breakdown is below:
1T salt (kosher)
1T paprika
1T brown sugar
2t chili powder
2t black pepper
1t garlic powder
1t onion power
1/2t cayenne

I can usually get about 2 pork butts out of 1 'batch'. The people who've had it all seem to enjoy it, I think I'd like to try a different one, just to experiment a little. I'd also like to try different woods, I've only smoked with Apple so far.

[kettlecook]

The rub I made myself, I tried to copy a recipe off an article I had read but had to improvise based on the spices I had on hand, but the breakdown is below:
1T salt (kosher)
1T paprika
1T brown sugar
2t chili powder
2t black pepper
1t garlic powder
1t onion power
1/2t cayenne

I can usually get about 2 pork butts out of 1 'batch'. The people who've had it all seem to enjoy it, I think I'd like to try a different one, just to experiment a little. I'd also like to try different woods, I've only smoked with Apple so far.

You could add a little cumin and replace some of the salt with a little celery salt if you want. Some folks use a little Old Bay for a bit of that celery salt flavor. Nothing wrong at all with straight apple, but you could mix it with a little hickory if you want a stronger smoke flavor.


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