First Pulled Pork

Ribs, butts, chops, any pork recipes.

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fshnrob
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First Pulled Pork

Postby fshnrob » Mon Jul 09, 2012 1:53 pm

Decided to try something new on the smoker, plus I want to try the new Gold sauce on some pulled pork.
Took an 8.25lb Pork Butt, rubbed with Honey Mustard, and then coated Williams Rib Tickler. Then put it into the fridge over night, approx 20hrs.
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Into the Smoker at 11:00 AM
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How it looks after 2hrs over Oak and Mesquite at 275 deg.
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More pics to follow as things progress...
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Re: First Pulled Pork

Postby Tree-bark » Mon Jul 09, 2012 2:39 pm

I use the Rib Tickler on my PB and it always turns out great. I like to add a little seasoning salt and black pepper to it as well.
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Re: First Pulled Pork

Postby fshnrob » Mon Jul 09, 2012 6:50 pm

Removed from the smoker after 7 hours, wrapped in 3 layers of foil, and then a big towel for another hour. Came out perfect!
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Shredded the meat, and put about half a bottle of Suckle Busters Gold. Turned out to be the best pulled pork I have ever eaten!!! Chow Time!!
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Re: First Pulled Pork

Postby ChileFarmer » Mon Jul 09, 2012 7:38 pm

You say it came out perfect, from the photos I think you are right. Nice. CF :D
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Re: First Pulled Pork

Postby Americana Cookers » Thu Jul 12, 2012 11:59 am

Looks tasty! Thanks for sharing!
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First Pulled Pork

Postby Texas 1836 » Thu Jul 12, 2012 9:27 pm

Looks great! Hard to beat pulled pork
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Re: First Pulled Pork

Postby Daddy Rabbit » Sat Jul 14, 2012 8:58 am

Looks fantastic! Bark looks yummy too. Were you monitoring internal temp or just cooking by time? Seems like suggested pork temps have been all over the board lately.
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Re: First Pulled Pork

Postby Gator » Sat Jul 14, 2012 8:36 pm

Looking GUD from here!
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Re: First Pulled Pork

Postby rcart76 » Sun Jul 15, 2012 12:18 pm

Looks good! Where do you find Williams rib tickler at?
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Re: First Pulled Pork

Postby Boots » Sun Jul 15, 2012 2:18 pm

Nice eats Rob.
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Re: First Pulled Pork

Postby fshnrob » Mon Jul 16, 2012 4:15 am

Daddy Rabbit wrote:Looks fantastic! Bark looks yummy too. Were you monitoring internal temp or just cooking by time? Seems like suggested pork temps have been all over the board lately.


I started checking the meat temp after 5 1/2 hours, and pulled it from the smoker at 190 deg.
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Re: First Pulled Pork

Postby fshnrob » Mon Jul 16, 2012 4:21 am

rcart76 wrote:Looks good! Where do you find Williams rib tickler at?


I found it at the HEB in LaVernia. It had a good sweet flavor, but was very mild on the spice. The wife and kids were going to town on the bark when I was shredding the meat. I finally had to run them off so there would be some left for me. :D

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