Today's cook


 
Andy.Craig

Andy.Craig

TVWBB Fan
I needed redemption on a pork butt from a few weeks ago that I took off too early. I got a great 5.5lb bone in pork butt in my Butcherbox delivery and put it on at 730am this morning. Just took off my WSM 18 at 206 degrees. It looks good and now we wait.

I threw some wings and ribs on throughout the day too and we will have a full feast tonight. Today was the first time using the Weber charcoal. I am super stoked on that. It ran extremly well at 250ish all day with an empty water pan. I will report back how it tastes after we eat.

So excited to be apart of this great new community!
 

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Ribs and chicken were amazing! I am still trying to figure out the pulled pork thing. Seems a little dry to me. Much better this time tho. There were some really good bites and others that were dry.

Do you guys add sauce to yours at the end?
 

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It all looks great, Andy! Glad the chicken and wings were to your liking. I will typically mix in a bit of rub, as well as a SMALL amount of sauce to my pulled pork, but.......it shouldn't need it. What was the internal temp of the PB when you took it off the WSM? Did you rest it at all? If so, for how long, and how did you rest it (wrapped in foil in a towel lined cooler?) Some muscles in a PB can be a bit "drier" than others, but when pulled and all mixed together, shouldn't be noticeable.

Keep at it, we'll figure it out! :)

R
 
I took it off at 206 and let it rest for about 50 mins. It was in a foil tin pan covered with foil. I was cooking around 250 for most of the cook.
 
I save my drippings and if my pulled needs more moisture I mix in some Apple Juice and apply that to the pulled pork as a finishing sauce. I try to rest at least an hour double heavy duty foil wrapped in a towel filled cooler. In a cooler I can keep a Butt hot for 4 to 5 hours so I always shoot for an early finish and long rest time. If my cook takes longer than expected I still get 1 to 2 hours rest.
 
Andy that looks good! I think pork butts are just that way. After pulling/shredding, I try to mix it up pretty good so it all equals out. Add a little ACV mixed with a little rub into it if you think it needs it.

Keep on truckin' good buddy.
 
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