When the manager gives a special, you make pulled pork
Went back to basics with this one
Two 10 lb butts
SPG rub of 2:1:2
On the smoker at 4:30pm @ 275
Blend of apple and hickory
Additional smoke tube going as well
Let it ride to 196 when I ran out of pellets
Wrapped in tinfoil and set in cooler with a towel for the night
Warmed up in the oven today and shredded
Bagged 10 1/2 pounds (about 45% loss)
Tell me what you would do different and why 🙂 There was definitely some good pink meat in there it just got a little lost when it was all mixed in together.
by narqd
4 Comments
Sounds good. Next time make sure you have enough pellets to at least hit the stall. I use wood and always have a minimum (the point where I get more) 3 days of wood for the smoker in stock.
Sounds awesome but you def want to get it all the way up to 202/probe tender. Looks great! Enjoy! If you have a sous vide, that’s the best way to warm it up.
When I run out of pellets I just throw it in the oven at the same temp until it’s done. Especially with a pork butt, it only takes so much smoke.
I can’t stop laughing about how you labeled them, “Yanked Hog.” -cackles-