My first low and slow smoke... pulled pork


 
A

A J Grant

New member
The setup:

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The Boston Butt:

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The Rub:

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On she goes:

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The finished product:

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The Pull:

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The happy customers:

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Wow! That is a black meteor looking pulled pork! My favorite! Great looking! What about moistness? Did you trim heavily the back too?
 
Wow! Good job, my friend! I have not done low and slow on a kettle in many moons. I think your backyard needs a WSM. lol
 
A J Grant;
That's an excellent looking piece of pork! It appears that you know your way around the Weber!! The Weber grill is a great all around tool. Until I got my first WSM (they ARE addictive:rolleyes:) I did a number of Boston Butts for pulled pork and also a good number of spare ribs. That's how I started smoking just like a lot of others around the world.

Keep on smokin',
Dale53:wsm:
 
Thanks for the kind words, guys!

It did stay good an moist... could maybe have got slightly more tender - I only got it up to about 195F, and I've read 205F is ideal. It stalled for so long at about 160F, I ended doing an unplanned Texas crutch - fortunately it already had that thick bark on it by then, so wasn't a problem.

Pretty sure I'll end up getting a WSM at some point... may have to wait a while though, until the wife has understood why I needed to spend £200 on this BBQ!
 
Way to roll through the weather. That butt has a killer bark. I smoked for years on my OTG before I got the WSM.
 
Lovely. We don't often see a big joint of pork like that where I live. It's interesting how meat is butchered different ways around the world, and even within the same country.

There is some beautiful countryside in northern England. I hope you get to enjoy it. Looks like you are near the Peak District, so you probably do.
 
Looks awesome! Great job. What has worked for me for my wife has to been just to go out and get it, then be like...oh that? That's been there for a while. Plus a few awesome cooks to feed her seem to help as well. Haha ;)
 
That looks more like a picnic ham which is just the lower part of the shoulder and also very tasty. The porks looks amazing!
 
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