Pulled Pork on Pit Boss per Papa Tom's recipe

[OldUsedParts]

Got a bone-in Boston Butt Roast rubbed with mustard and dusted with Suckle Busters Hog Waller Honey Rub and it's wrapped and in the frig for an overnight soaking. Gonna put it on the Pit Boss 340 Pellet Pooper as early as my body will function in the morning. I'm gonna use the recipe (except for the A.J. spritzing) that Papa Tom shared with me a couple years ago for my Son and his Wife's Rehearsal Dinner. It was a great success so no need in fixin sumptin dat ain't broke.

More pics to follow, I hope

[Txdragon]

This is gonna be a good one!! Oh.. I have a sprayer labeled just like yours here. Actually it says BBQ sprayer only. Lol!!

[OldUsedParts]

OK the Race as started (me against the evening temps of ) Even tho I had a big ol steroid shot in the Hip yesterday it still woke me up at 4:45am so I started making motions towards the Pork Butt. Even with my 2 cats help, I didn't get the lid closed on the monitor cable until 5:40am. Really hoping and looking forward to Sammies for Lunch but we'll see what happens

[Rambo]

You’ll do great but I don’t know about Lunch. It takes me 8-10 hours on my primitive stick burner

[woodenvisions]

Ur looking at dinner my friend, it will be well worth the wait tho

Sent from my SM-S767VL using Tapatalk

[OldUsedParts]

?OUCH? - meat is only at 82 and I need to wrap at 160 so I'm uppin cooking temp to 300 at 8am.

ONLY Problem is that Wiffy has a Doc Appt at 3:30 about 45 min drive from here so I may end up finishing it in the Oven when we get back home. Dinner Dinner for a Beginner

[OldUsedParts]

Hey Y'all, I don't want to mess up and I've never finished pork in the oven like this so should I refrigerate it while I'm gone and then finish when I get back or just put it in a crock pot on Low ???????????? Any suggestions welcome

[GRailsback]

Parts, if you are cooking at 300 you won't have to worry about it. It will be finished.

And you should set that coffee cup up higher so you don't have to bend donw every time to grab it. And put a little Bailey's in it.

[OldUsedParts]

Points taken, Friend, I'm really crossing dem fangers on this but unfortunately I just have to play it hour to hour
Butt's been on 3 hrs and meat int temp is at 141 so I ?may? be wrapping in an hour or so
Papa Tom recipe that I've used with success wraps at 160 and pulls at 205 and since I've used that before with success, I'm gonna stick with it.

[OldUsedParts]

And you should set that coffee cup up higher so you don't have to bend donw every time to grab it.

Note chair in lower right hand corner that is easy reach to Java Cup.

[OldUsedParts]

Temps were barely on either side of 300 and it was ready to wrap at 161. Those pulling claws sure help in picking up and moving around. Waiting on 205 and then off she comes.

FOOTNOTE: I should have mentioned that this chunk of meat was only 4.65# including the bone

[egghead]

No rap zone here Amigeaux. Depending on what time you pull that chunk off and have to leave for the appointment, you have a couple options.

Going to be gone less than four hours? Double wrap in foil, into an ice chest, then covered with a bunch of news papers or a towel. Pull when you get home. The bonus here is that your ice chest will smell like an angel was living in there for a while.

Pull the chunk off and have a couple hours before you leave. Rest in chest for an hour or so then pull it and into the fridge. A vacuum packer is real handy for this.

Buena suerte Amigeaux

[OldUsedParts]

Thanks Amigeaux

[GRailsback]

At 300 it will be ready for lunch. Mrs Parts will have to wake Parts up from his nap to take her to her appointment.

[OldUsedParts]

I pulled it at 206 and right now:

Resting.jpg.jpg (24.33 KiB) Viewed 1779 times

Gonna pull in an hour and wake the Wiffy for her Pulled Pork Sammich Breakfast