Pulled Pork

[reinhard1]

Ya, it was time.  Sure it takes time but that's what smoking is all about. Low and slow.  Low temps and taking your time to get it right.  I'm more of a sausage head really,  Still after a few years I still have a lot's to learn but that's what we do on these threads.  Share stuff.  This was a 7 pound butt.  Seasoned it well.  Normally I rub some mustard on it first [that's what's called the glue], the mustard helps the rub stay on the rub well.  Plus it doesn't hurt a thing, only helps.  Put the butt in the smoker at 250 deg.  Added cherry chips to it for smoke until I got the color I wanted and then just the heat.  Pulled it when the internal was around 205 or more.  Then you have to let it rest.  There are times I let it rest for 3 hours wrapped in foil, and then wrapped in a towel.  Keeps on cooking, and you don't want to cut into it [as tempting as it gets at times] for you want to keep the juices inside and not outside.  I have a more detailed way I do butts for pulling in the Smoking Hot page on my blog www.sausageheavenoutdoors.com.  Used my own sauce that I call Reinhard Caught A Buzz Sauce.  Here are some pics from yesterday. good luck.

 

[Boar]

I love doing pulled pork, I inject my butt, (lol, my butt) with creole injection, I put 8-10 hrs on the smoke, the I cheat a little and put it in a roaster for about 2 hrs, I take the drippings and seperate the fat from the juice, then take the remainder of the drippings and save. I then pull the pork with my wolverine claws, (love those things) till its nice and shredded and add the pork and the dripping in a slow cooker on warm to serv. leaving BBQ sauce as additive on the side if desired. and youy hit it on the head with it topped with slaw on a bunn.

[McGurk]

Nice. I just smoked an 8 lb butt last weekend, and let it rest for over 2 hours.  Lots of satisfied guests, and that scoop of 'slaw is key to a great sandwich!