Pork butt/pulled pork?

[jackelope]

Hey jackelope, I have the same smoker and have only used it a couple of times(still learning) what temp did you cook it at, and how did you keep it cool enough  to smoke it that long?

Mine has no temp adjustment. I put the lid on it and let it go...no changes, no mods, no nothing.

[PolarBear]

Just wanted to resurrect this thread and give thanks for the ideas!  I tried my first pulled pork butt this weekend and, according to my wife, family and friends is the best they ever had.  I have to say that my Dad is an old time pork snob and this is his hands down favorite.  I borrowed a recipe from here, made a smaller batch and tweaked it a little.
1/4 cup smoked paprika
1 TBS chili powder
1/8 cup fine kosher salt
1/8 cup white sugar
1/8 cup light brown sugar
1 TBS mustard powder
1/2 cup ground cumin
1 TBS ground black pepper
1/8 cup granulated garlic
1/8 cup onion salt
1 TBS celery seed
1 TBS cayenne
2 TBS Garlic, Garlic (it is a granulated dip mix)

I used a small boston butt appied the rub, wrapped it in saran wrap and let it set in the fridge for 8-9 hours.  Put it in the Big Chief smoker for 6 hours with 4 pans of hickory and 2 of cherry then into the oven at 250 for 6 hours, took out and double wrapped in foil, back in the oven for an hour then out and on the counter for an hour to rest. 
Thanks again for the tips!

[quadrafire]

Did you have a thermometor in it? What temp did your Chief get to?

That sounds like a good rub.  I like the extra garlic addition.

[sneakyjake]

I just have a crappy little charcoal smoker.  Dry rub.  Make sure there is a pan of water/apple juice between the meat and coals.  Therm just says warm/ideal/hot.  Keep it in the middle.   Smoke throughout, I have a lot of oak in my yard so it gets to burn.  Butt is ready to eat in 4 hours.  I rarely seem to get it on early enough to make it fall apart, but slices real nice.  Leftovers get wrapped in foil and put in the oven at 500 for an hour and then it will fall apart for sandwhiches, or just cut it up and stick it in chili or something.

[PolarBear]

Did you have a thermometor in it? What temp did your Chief get to?

That sounds like a good rub.  I like the extra garlic addition.

It only got up to 165 internal temp in the meat while in the big chief (with the box on it)  that is why I finished it off in the oven.  When I pulled it out of the oven the internal temp was 200.

[quadrafire]

Did you have a thermometor in it? What temp did your Chief get to?

That sounds like a good rub.  I like the extra garlic addition.

It only got up to 165 internal temp in the meat while in the big chief (with the box on it)  that is why I finished it off in the oven.  When I pulled it out of the oven the internal temp was 200.

  perfect

[TWG2A]

These photos are making me famished! OMG!  Everything looks so delicious it should be on the cover of a magazine about smoking meats!

While I like the traditional smoked meats and bbq, I also enjoy the Mexican flavors, such as cumin, lime, garlic, tequila, black pepper and cilantro.  That way, you can shred it and use it for tacos, nachos, pulled pork sammies with guacamole and other mexican dishes. 

I'm going to have to order a pork butt today.  Those pics are just too much.

[92xj]

Another tip for you guys.
Being from the South I was raised on pulled pork and make it as often as I can.  What I do is....
Mix yellow mustard and worchestershire sauce 50/50. Coat shoulder in mix and place on your dry rub of choice, making a paste.  I used a ton of brown sugar with my mixes....
Put on smoker and set smoker to 223-233.  Place a water pan in the smoker and fill full with apple juice (this is key).  Smoke over apple or cherry wood.  I will not touch the thing till the internal temps hit 198. Once there, pull off, wrap in foil wrap in towels and put in a cooler for an hour minimum.  After hour, unwrap and start pulling. 

Side note, the butts in the top pics are not the same as the last pic.  They dont shrink that much.

[TWG2A]

OK, SERIOUSLY.  WHy do you do this to me?

I'm stuck in bed with broken hip. Looking at these pics I just slobbered on myself.  Yes, I really did!  OMG!

Cruel. You are CRUEL.

[3nails]

 How bout we have a small HuntWa meeting at your place this weekend? I'll bring the beer!

[92xj]

I was actually thinking about asking at some point if folks would be interested in a meet and greet.  I enjoy cooking for large groups and miss the catering that I used to do back home.  If there is ever a meet up somewhere around the tri-cities or elsewhere with enough notice, I will be glad to cook up some bar-b-que (which is a food, not an activity like you westcoasterners think) or some fried catfish and huspuppies for everyone or any other Southern thing I can think of. 

[TWG2A]

Maybe you guys can coordinate one on the East side and one on the West side!  I'd definitely make it over from Montana for one of them.  Moving to 21 acres in Idaho soon, so I'll be even closer..... Depending on when you have it.

[crnbndr]

92xj   Do you compete?

[92xj]

92xj   Do you compete?

I have, a few times back home, but since moving out here have not.  It's fun to do, but I enjoy the laid back atmosphere of smoking in the back yard kicked back around the fire pit, drinking some beer with a good group of folks, instead of the atmosphere in a parking lot or field with 400 other cookers, drunk people wondering around and having a time line. 

[sneakyjake]

Do you find it easier to use an electric or charcoal smoker?