Pork butt/pulled pork?

[jackelope]

2 years later and still going...this pork butt thread may be my best thread ever. The rest of them are all a bunch of hot air.

[danderson]

I don't know what all the fuss is about, I never met a piece of pork I didn't like, no matter how it was cooked

[Cap.Silver]

Still hoping to get Whitey to BBQ me a ribs and butt ......Whitey I'll be passing through your town many times this year 

[Kc_Kracker]

2 years later and still going...this pork butt thread may be my best thread ever. The rest of them are all a bunch of hot air.

why lie? it wasnt going on for 2 years, it was brought back from the dead by XJ TODAY after 12 months without a single reply because he was getting pounded in my thread for typing a bunch of tripe, anyone who adds paprike to a butt doesnt know the difference between butt and spaghetti    keep trying guys 

[jackelope]

2 years later and still going...this pork butt thread may be my best thread ever. The rest of them are all a bunch of hot air.

why lie? it wasnt going on for 2 years, it was brought back from the dead by XJ TODAY after 12 months without a single reply because he was getting pounded in my thread for typing a bunch of tripe, anyone who adds paprike to a butt doesnt know the difference between butt and spaghetti    keep trying guys 

It was a joke. Don't get excited. My pork butt is certainly nothing to get excited about.
;-)

[92xj]

Here is a online book worth reading and for those starting out.  A lot of information, ideas, recipes, temperatures and the like.
http://www.deejayssmokepit.net/Downloads_files/DJsSmokingBook.pdf

Here is the table of contents

Types of Smokers... 3
Smoking Woods... 8
Let’s Make Fire! ... 13
Basic Smoke... 15
Brining - The Flavor Powerhouse ........................................................................................... 18
Curing and Fermenting Agents................................................................................................ 23
Basic Pulled or Sliced pork ... 28
Basic BBQ Poultry Smoke... 31
Smoked BBQ Ribs... 35
Smoking BBQ Brisket ... 37
BBQ Burnt Ends... 40
Making Fattys... 42
Making ABTs... 44
Basic Jerky... 46
Beef Bacon or Jerky Formed from Ground Beef .................................................................... 49
Smoked Mealoaf (Basic)... 50
Deejay's Stuffed Bell Peppers ................................................................................................. 51
Pizza and Calzones ... 52
Pizza and Calzones ... 52
Nuts and Snacks... 53
Hot and Spicy Smoked Nuts... 53
Glazed Spiced Smoked Nuts Recipe ...................................................................................... 53
Hot And Spicy Smoked Cajun Nut Mix .................................................................................... 53
Hot & Smokey Crisp-x Mix... 54

[DoubleJ]

Me too man    Do Ribs need to be close to that 200 range to fall off the bone too. I have done a couple racks so far. Tasted great but werent as tender as I would have liked. I think internal temp was 170 when I pulled them off.

Not sure about anyone else but I don't temp ribs.  When they peel back about an inch from the end of the bone and I can grab the end one or two ribs and with light pressure, pull them from the rest of the rack, they're done

[atfulldraw]

I like to use the bend test. Pickup the ribs with a pair of tongs and give it a little shake,  if the bark forms a good crack they are done.

[Carl]

92xj, 

Thanks for the link.  It's a good reminder of the basics + lots more.

Can anyone look at this thread and not start planning their next pulled pork BBQ?

 

[Fl0und3rz]

I know it's heresy, but a quick and dirty pulled pork recipe for the equipment-impaired (or apartment dwellers) is to brown the butt on a stove top in a heavy cast dutch oven, after applying your favorite rub recipe, and then finish in the oven at 250-300F (covered most of the time).

You don't get the same bark that you get with a long smoke. However, you can vary the amount of times uncovered or finish it with a bit of broiling to get a faux-bark. Add a little liquid smoke while finishing or during the subsequent shredding and you can have a pretty decent flavor. 

In case you are wondering, I prefer the flavor of this to some of the results I have had out in "true" BBQ joints, but maybe I just need to find better BBQ joints.

[92xj]

Cooked for a wedding this past weekend.  I wish I would have taken more pics but I was in the wedding as well as cooking for it, so time was super tight when food was coming off the smoker.