SD9 - Pulled Pork

[Russell McNeely]

Happy Smoke Day everyone! Here are a few pics from my SD. I started with two boston butts (one 8.2 lbs and one 8.6 lbs.) I removed most of the fat cap prior to seasoning.


Used rub recipe from "Renowned Mr. Brown." Placed 'em on the WSM at about 9:30 last night with 6 chunks of hickory, oak, and apple wood buried in the coals.


Smoker ran about 225 all night. This morning, I added some coals and got the smoker temp up to about 250-260 since we were planning to eat around 2 p.m. Pulled both butts off the WSM at 1 p.m.


Lots of yummy bark


Pulled (I really need some bear claws )


My "almost famous" banana pudding


Plated with all the fixins....baked beans, homemade slaw, potato salad, and some pineapple salsa & chips that my sister brought over.


The bark was pretty spicy but had great smoke flavor. The best part......lots of leftovers!

Hope everyone had a great SD. Thanks for looking!!

 

[Matt Gard]

That is some delicious looking bark.

 

[Paul Kastner]

very nice pulled pork.

 

[Tony R]

Love the plated pic!!! Banana pudding is making my mouthwater

 

[Mike Coffman]

Awesome pulled pork and sides Russell!

 

[Rolf Jacobsen]

Russell this is about as good as it gets. Nice job!

 

[JimmyE]

Russell this is about as good as it gets. Nice job!

That is a fantastic looking plate!

 

[Bob Mann]

Really great looking food and pics Russell!

 

[Wolgast]

That my friend is how you cook some Perfect pulled!

 

[John Solak]

Excellent looking PP and sides!!

 

[Bob Correll]

Outstanding SD9 cook Russ!
Your banana pudding put it over the top!

 

[Tim McCann]

Little bit of everything on the plate! Looks good!

 

[Gary H. NJ]

Wow, that back is amazing. Great dinner, including dessert!

 

[Timothy Hoffman]

That PP looks done to perfection!

 

[Mike Cosgrove]

Nice PP, and that banana pudding lookz great.

 

[MikeD125]

Wow super nice char! Did you bast or mop at all?

 

[Russell McNeely]

Wow super nice char! Did you bast or mop at all?

Thanks Mike. Nope, I didn't baste or mop either one. I applied rub to both butts and then let them sit in the fridge for a few hours. Before I put 'em on the smoker, I applied a second "coating" of rub and then loaded em on the WSM and just let 'em cook. Letting them sit in the fridge for a while and then applying more rub really seemed to help with the amount of bark I ended up with. Will do it the same way next time.

And thanks to everyone for the nice comments!

 

[MikeD125]

Thanks Mike. Nope, I didn't baste or mop either one. I applied rub to both butts and then let them sit in the fridge for a few hours. Before I put 'em on the smoker, I applied a second "coating" of rub and then loaded em on the WSM and just let 'em cook. Letting them sit in the fridge for a while and then applying more rub really seemed to help with the amount of bark I ended up with. Will do it the same way next time.

And thanks to everyone for the nice comments!

Good stuff! How long was the cook?

 

[Russell McNeely]

Good stuff! How long was the cook?

Total cook time was 15.5 hours. If I would of had time, I might have mopped or basted with something but I was too busy getting other things ready for the meal. I'm not sure if it would have made any difference or not.

 

[Andy Beers]

The only way that could have been better is if I had a plate. At least for me