I like my Butt Rubbed and my Pork Pulled


 
Dwain Pannell

Dwain Pannell

TVWBB Hall of Fame
SWMBO's request today was for Pulled Pork. I used Chris' High Heat method though I used Bad Byron's Butt Rub instead of Chris Lilly's rub and injection.

I slathered ~10 lb butt with mustard, sprinkled on Bad Byron's, wrapped it in cling wrap and foil and stashed it in the fridge over night which created a nice paste which will become a crusty bark. About 6 AM I fire up a full chimney of KBB, poured it onto a full ring, and used Pecan wood. The fire was ready by 7 AM. I opened the vents 100% and did not adjust them the entire cook - it ran about 300*F lid temp the entire cook. I wrapped it at 160*F internal (about 3 hrs) and pulled it off the cooker at 200*F internal. It was done by noon. I took the butt out of the wrap and defatted the jus. It pulled very easily after it cooled a bit and I poured the jus back onto the meat. I got ~ 6 lbs of pulled pork, I vacuumed and froze 5 ea 1 lb packages.

003_zpsmgkbi4uf.jpg


005_zpsd4e30sh1.jpg


006_zps9l0cf78v.jpg


007_zpsev0j6y0f.jpg


008_zpsij2ojwdk.jpg


009_zpsbkenpb1l.jpg


011_zps0ei2wolx.jpg


012_zpsb8difqlq.jpg


013_zps24vb9xvy.jpg


Thanks for lookin at my cookin. I hope you had a great Memorial Day!
 
Dwain Pannell said:
007_zpsev0j6y0f.jpg

Thanks for lookin at my cookin. I hope you had a great Memorial Day!
Click to expand...
That's a fine cook! Have you ever double checked your thermometer? I found mine to be off 35 degrees.

95133B86-28AD-4AA3-89E6-19E23771B318_zpsu8vn6ujt.jpg


Bottom line, whatever temp you're running at, you've got it down. Mighty fine cook
 
ChuckO said:
Have you ever double checked your thermometer? I found mine to be off 35 degrees.
Click to expand...

I checked it in boiling water a few yrs ago and found it was spot on. Of course that was only after Bob Correll taught me about Sea Level and Baro Pressure. I imagine my grate temp was different than dome temp.
 
Last edited:
That pork looks spectacular. I might not get up at 04:00 next time I smoke a butt, but rather do it using this method.
 
Robert T said:
Great looking PP Dwain! The only thing missing was one of your fine home brewed beers!
Click to expand...

LOL. A bit too early in the AM for beer drinking. But believe you me, when those packages are heated up for tacos, nachos, PP sandwiches, PP stuffed baked potato, etc, etc, there will be homebrew beer involved. LOL
 
That is some amazing PP and looks so delicious Dwain, you can send a plate this way any time.
 
ChuckO said:
That's a fine cook! Have you ever double checked your thermometer? I found mine to be off 35 degrees.

Bottom line, whatever temp you're running at, you've got it down. Mighty fine cook
Click to expand...

Grate temp and lid temp are going to ATLEAST 25-20 degrees off. Just higher. The bottom grate and top grate are usually 12-15 degrees.. I put the bigger pieces on the bottom...
 
You must log in or register to reply here.

 

Back
Top