Overnight Pulled Pork

[John Solak]

Only have before and after pics, didn't even think to take during pics.

14 lbs of pork butt rubbed down heavy with Head Country Rub. Cooked at 220* with some red oak for smoke. I have never tried foiling pork butts before so I decided to give it a try this time.Foiled at 160*, one butt took 10 hours to reach 195* and pass the probe test . The other one took 11 hours and reached 197* This is probably the best pulled pork I have done. I'm gonna foil pork butts more often, don't care for foiled ribs but I think I have a new favorite way to do pork butts.

 

[MKEvenson]

MMMMMMMM MMMMMMMM GOOD!!!!!!!

Great looking Butts, if I do say so. Happy Holiday weekend.

Mark

 

[Glenn W]

Nice job sir! Did you use water?

 

[John Solak]

This PP was cooked on my UDS.

Plated. Mixed up some Head Country BBQ and Tabasco sauce in the PP with some cole slaw on top. Some more cole slaw as a side and some leftover beans from yesterday

 

[Gary H. NJ]

Looks delish. Where's the party? That's a lot of PP!

 

[Jeff_B]

Looks great John!

Ya wheres the party

 

[Wolgast]

Great looking pork John!!!

 

[Mac]

Nice job John, that looks fantastic!
BTW how's that outdoor kitchen comming along?

 

[Dave O]

John I am doing an overnite as we speak, thanks for the photos, I hope mine turns out half as good as yours. I forgot the veg for the slaw will pick up in am, and have some great sammy's.