Author Topic: Pulled pork! (Read 4850 times)

Quackwhacker · « **on:** July 06, 2014, 08:59:16 PM »

Did a 9 lb butt in the bradley. Apple chips for 12 hours. Pulled it out at 190 and wrapped and rested for a couple more hours. Turned out great.

muleyslayer · « **Reply #1 on:** July 06, 2014, 09:03:39 PM »

whackmaster · « **Reply #2 on:** July 06, 2014, 09:10:43 PM »

nice

Blacklab · « **Reply #3 on:** July 06, 2014, 09:31:59 PM »

looks great and

WCTaxidermy · « **Reply #4 on:** July 08, 2014, 10:42:29 AM »

That looks perfect! Love the burnt ring around your bun.

Netminder01 · « **Reply #5 on:** July 08, 2014, 01:18:05 PM »

Looks good!

Nice bark color!

Quackwhacker · « **Reply #6 on:** July 08, 2014, 01:57:32 PM »

Thanks guys. It really was one of the best sandwiches I have had. Good thing there was enough for a couple lunches.

Curly · « **Reply #7 on:** July 08, 2014, 02:38:07 PM »

Damn, that looks delicious.

nw_bowhunter · « **Reply #8 on:** July 11, 2014, 06:53:51 PM »

That looks excellent..YUM

smdave · « **Reply #9 on:** July 11, 2014, 11:55:40 PM »

Love the pulled pork

roy...s · « **Reply #10 on:** July 12, 2014, 02:33:40 PM »

Time to fire up the Treager and cook up some divine swine

lamrith · « **Reply #11 on:** July 12, 2014, 03:32:21 PM »

Maann that looks sooo good!!

I have been cooking mine a bit longer, saw a write-up online, 205* internal is a new popular finish temp. Been working well on the ones I have done.

rasbo · « **Reply #12 on:** July 12, 2014, 03:49:37 PM »

dang that does look awesome

Kc_Kracker · « **Reply #13 on:** July 13, 2014, 12:58:55 AM »

love that 3rd pic, i was looking at that on google a few weeks ago when i looked up recipes for cole slaw, do you have any pics of what you actually cooked? sorry not tryin to blast you here but it is what it is

Quackwhacker · « **Reply #14 on:** July 13, 2014, 01:02:00 AM »

That's funny Kc. I was actually thinking that I should put the pic in a magazine. It is a legit pic that I took.

Kc_Kracker · « **Reply #15 on:** July 13, 2014, 01:40:35 AM »

me either but this is from my hard drive, i copied this and emailed it to my mom 2 weeks ago to explain her her what a pulled pork slaw sandwich was.

Quackwhacker · « **Reply #16 on:** July 13, 2014, 01:49:21 AM »

You're losing it Kc. I still have the original uncut pic to.

Timberstalker · « **Reply #17 on:** July 13, 2014, 05:45:38 AM »

That sandwhich looks good............. Even if you pirated it from the Food Network.

Quackwhacker · « **Reply #18 on:** July 13, 2014, 10:57:39 AM »

I am flattered that you guys think this could be on the Food Network.

Mossy · « **Reply #19 on:** July 13, 2014, 09:50:23 PM »

Looks great! I also pull mine at 200-205. I do like your wood choice. Are those ciabatta rolls? A way better bread texture if you sauce your pork and add slaw.....

Quackwhacker · « **Reply #20 on:** July 14, 2014, 02:34:57 AM »

Quote from: Mossy on July 13, 2014, 09:50:23 PM

Looks great! I also pull mine at 200-205. I do like your wood choice. Are those ciabatta rolls? A way better bread texture if you sauce your pork and add slaw.....

They were the fresh french rolls from Safeway. I just put butter on it and into the oven under the broiler until golden brown.

Quackwhacker · « **Reply #21 on:** July 14, 2014, 03:35:35 AM »

Quackwhacker · « **Reply #22 on:** July 14, 2014, 03:36:02 AM »

Curly · « **Reply #23 on:** July 14, 2014, 09:21:02 AM »

You were up in the early morning having pulled pork, weren't you Quackwacker?

I don't blame you. I wouldn't be able to sleep knowing those leftovers were in the fridge either.

Quackwhacker · « **Reply #24 on:** July 14, 2014, 11:29:55 AM »

I wish. I was working instead.

Curly · « **Reply #25 on:** July 14, 2014, 11:57:25 AM »

Oh, well I'm eating a sandwich for lunch right now and while it does taste pretty good, I'm looking at a pic of your pulled pork sandwich and am practically drooling on my keyboard. I'm going to have to cook up some pork one of these days.

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Author Topic: Pulled pork! (Read 4850 times)

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