Looks pretty damn good! Great looking bark and obviously super tender. I’d let it rest a bit longer though, if it’s that steamy while pulling it’s probably not cooled enough. Also maybe be a little less aggressive with the pulling; you wanna shred it, not pulverize it lol.
ThrifToWin
More rest and don’t wrap. But good!
Unable_Fennel_2377
That’s a BBL
NEC1124
Wanted sound
Agile-Branch1134
Looks damn good but yeah, more rest and pull around 140. But either way I know that was some good shit
Dasawan
This man or hairy woman is a pro
IntheOlympicMTs
I watched that video at least 4 times.
Ambitious_Jelly8783
Hot and steamy
Motor_Internet968
Well, it tripled in price here. So, it’s safe at the grocery.
katplasma
No audio. But I know that shit sounded satisfying. Nice job
wood_mountain
Looks awesome
Suspicious_Long_2839
Very nicely done. What’s your process?
Single_Morning_3200
Juicy
Knoxius
Forget pulled, this that handled pork
Terrible_Tourist_707
Looks good, though it’s holding alot of steam. Did you let it rest long enough?
x3workshopdesigns
I’m just starting my smoking journey, any special rub that you used for this? Or just something off the shelf? How long did you smoke it for? Internal 140 then wrap and continue smoking till 160? Lol. Sorry. I’m all about details and I’ve smoked 3 turkey breasts so far & only the flat part of a brisket.
Turkey breast smoke till 165 then wrap in foil with garlic butter and let rest in an oven or toaster oven @145-150 for a few hours. Pork butts I use SPG (Salt, Pepper, Garlic, and I stuff garlic cloves in the butt.shhh trade secret. Smoke to 165-180 depending on bark, foil boat till probe tender like knife in warm butter. Normally 205-210, let rest down to 140 then pull. Get a good thermometer like a therma-tru. Briskets I have my own homemade rub. Smoke until bark is set like I like, then I wrap in butcher paper. Cook until prove tender(I don’t go off temp) let rest till 145-155 then rest in a warmer or toaster oven at 145-150 for 12 hrs and slice the next day.
FreshwaterFryMom
Smashhhh
Crazy-Gas3763
How long did it take to turn into this?!
Queenslandian
It’s the thing now, get black gloves, put pork in oven for hours, smash it in video.. err, profit?
25 Comments
Probably more rest, looks pretty hot
mid
Juicy butt!
Looks pretty damn good! Great looking bark and obviously super tender. I’d let it rest a bit longer though, if it’s that steamy while pulling it’s probably not cooled enough. Also maybe be a little less aggressive with the pulling; you wanna shred it, not pulverize it lol.
More rest and don’t wrap. But good!
That’s a BBL
Wanted sound
Looks damn good but yeah, more rest and pull around 140. But either way I know that was some good shit
This man or hairy woman is a pro
I watched that video at least 4 times.
Hot and steamy
Well, it tripled in price here. So, it’s safe at the grocery.
No audio. But I know that shit sounded satisfying. Nice job
Looks awesome
Very nicely done. What’s your process?
Juicy
Forget pulled, this that handled pork
Looks good, though it’s holding alot of steam. Did you let it rest long enough?
I’m just starting my smoking journey, any special rub that you used for this? Or just something off the shelf? How long did you smoke it for? Internal 140 then wrap and continue smoking till 160? Lol. Sorry. I’m all about details and I’ve smoked 3 turkey breasts so far & only the flat part of a brisket.
https://preview.redd.it/x6b1bcndtbgf1.jpeg?width=4000&format=pjpg&auto=webp&s=9fc04050936b4e76872238a83d82ddef05c7e703
Turkey breast smoke till 165 then wrap in foil with garlic butter and let rest in an oven or toaster oven @145-150 for a few hours. Pork butts I use SPG (Salt, Pepper, Garlic, and I stuff garlic cloves in the butt.shhh trade secret. Smoke to 165-180 depending on bark, foil boat till probe tender like knife in warm butter. Normally 205-210, let rest down to 140 then pull. Get a good thermometer like a therma-tru. Briskets I have my own homemade rub. Smoke until bark is set like I like, then I wrap in butcher paper. Cook until prove tender(I don’t go off temp) let rest till 145-155 then rest in a warmer or toaster oven at 145-150 for 12 hrs and slice the next day.
Smashhhh
How long did it take to turn into this?!
It’s the thing now, get black gloves, put pork in oven for hours, smash it in video.. err, profit?
Beautiful
Slow down Tito damn.