First Pulled Pork

[K. Smith]

Smoked a pork butt overnight and it came out great. The bark was very dark, but tasted great. I put the meat on at about 10:30 when the temp was about 220degrees. It was 46 degrees outside and there was no wind.

At 6:15 a.m. it was still 46 degrees out with no wind. The smoker, however, was at about 260 and the water pan was basically empty. I added more water then and a few hours later. I didn't have to add any additional coals or wood other than what I started with (minion method starting with 40 lit coals). I did turn and baste with apple juice

I took it off about noon, wrapped it and kept in a cooler until around 2. It was extremely easy to pull with minimual remaining fat and connective tissue. Good smoke ring and wonderful flavor. It was better than the version we've been doing on the Weber grill that we finish in the oven.

I do appreciate all the advice offered on this site as it surely helped make this pork butt a success.

 

[Monty House]

Looks great. Moisten that good lookin' meat with some Eastern Carolina vinegar sauce (NO ketchup) and you're off to the races!

 

[Bob Bass]

Great Cook !!! Bet you'll never go back to grill/oven

 

[Jeff R]

Great looking pork. Does this mean your not getting rid of the WSM?

 

[Mike Cosgrove]

Pull apart goodness.

 

[Robert McGee]

Pulled Pork has become a staple in this house..., and that surely looks GOOD!

Dale53

 

[M. Rollins]

Looks awesome! You nailed it, for sure. Now, what's next??

Mike

 

[Rolf Jacobsen]

It doesn't get much better than that! What size is your WSM?

 

[Tim McCann]

Can't go wrong with PP.

 

[K. Smith]

We will DEFINTELY be keeping the smoker! Just sorry we didn't purchase one sooner.

Next project--we smoked bacon today and I just sliced it up. We will taste in the morning.

We bought the 18.5 WSM. I originally wanted the larger one, but there are only two of us and when I saw them both side by side, it didn't make sense to get the larger one. We do, however, have the larger Weber grill.

We ate pulled pork sandwiches for dinner, with a Carolina style sauce that was sort of a mixture of mustard and vinegar based (I agree--NO KETCHUP), then made up seven vacuum packed bags. Five went to my mother as she loves pulled pork and since my dad died in October of 2011 she depends on us to keep her supplied.

I think next weekend will be duck pastrami. Tomorrow will be pizza in the wood fire oven!

 

[JimmyE]

I just never get tired of looking at pulled pork, and yours looks great! Nice job.

 

[RCBaughn]

Awesome looking stuff man! Please post up a picture of your wood fired oven, one day I'll have one and be able to cook a Neapolitan in 90 seconds like a pro.

 

[K. Smith]

Awesome looking stuff man! Please post up a picture of your wood fired oven, one day I'll have one and be able to cook a Neapolitan in 90 seconds like a pro.

This is our oven.

 

[RCBaughn]

I hate you. So much..... LOLOL!!!! Barrel or dome oven?

 

[K. Smith]

I hate you. So much..... LOLOL!!!! Barrel or dome oven?

Dome style, 36" diameter. Makes great pizza and bagels. Steaks cooked at 1000 degrees are fantastic.

Neither of us does brick work so we hired someone to do it, but we did look at some of the free plans available on the web for a do-it-yourself Pompeii oven.

 

[Tony A]

K. Smith, I am so jealous right now...

 

[RCBaughn]

Dome style, 36" diameter. Makes great pizza and bagels. Steaks cooked at 1000 degrees are fantastic.

Neither of us does brick work so we hired someone to do it, but we did look at some of the free plans available on the web for a do-it-yourself Pompeii oven.

I am jealous to the max right now. 1000 degrees of heat is something I can only dream of and that style oven is my absolute favorite. It is beautiful no doubt, I can only imagine how amazing the leoparding is on the bottom of your pies!