Page 1 of 1
First Pulled Pork
Posted: Mon Jul 09, 2012 1:53 pm
by fshnrob
Decided to try something new on the smoker, plus I want to try the new Gold sauce on some pulled pork.
Took an 8.25lb Pork Butt, rubbed with Honey Mustard, and then coated Williams Rib Tickler. Then put it into the fridge over night, approx 20hrs.
Into the Smoker at 11:00 AM
How it looks after 2hrs over Oak and Mesquite at 275 deg.
More pics to follow as things progress...
Re: First Pulled Pork
Posted: Mon Jul 09, 2012 2:39 pm
by Tree-bark
I use the Rib Tickler on my PB and it always turns out great. I like to add a little seasoning salt and black pepper to it as well.
Re: First Pulled Pork
Posted: Mon Jul 09, 2012 6:50 pm
by fshnrob
Removed from the smoker after 7 hours, wrapped in 3 layers of foil, and then a big towel for another hour. Came out perfect!
Shredded the meat, and put about half a bottle of Suckle Busters Gold. Turned out to be the best pulled pork I have ever eaten!!! Chow Time!!
Re: First Pulled Pork
Posted: Mon Jul 09, 2012 7:38 pm
by ChileFarmer
You say it came out perfect, from the photos I think you are right. Nice. CF
Re: First Pulled Pork
Posted: Thu Jul 12, 2012 11:59 am
by Americana Cookers
Looks tasty! Thanks for sharing!
First Pulled Pork
Posted: Thu Jul 12, 2012 9:27 pm
by Texas 1836
Looks great! Hard to beat pulled pork
Re: First Pulled Pork
Posted: Sat Jul 14, 2012 8:58 am
by Daddy Rabbit
Looks fantastic! Bark looks yummy too. Were you monitoring internal temp or just cooking by time? Seems like suggested pork temps have been all over the board lately.
Re: First Pulled Pork
Posted: Sat Jul 14, 2012 8:36 pm
by Gator
Looking GUD from here!
Re: First Pulled Pork
Posted: Sun Jul 15, 2012 12:18 pm
by rcart76
Looks good! Where do you find Williams rib tickler at?
Re: First Pulled Pork
Posted: Sun Jul 15, 2012 2:18 pm
by Boots
Nice eats Rob.
Re: First Pulled Pork
Posted: Mon Jul 16, 2012 4:15 am
by fshnrob
Daddy Rabbit wrote:Looks fantastic! Bark looks yummy too. Were you monitoring internal temp or just cooking by time? Seems like suggested pork temps have been all over the board lately.
I started checking the meat temp after 5 1/2 hours, and pulled it from the smoker at 190 deg.
Re: First Pulled Pork
Posted: Mon Jul 16, 2012 4:21 am
by fshnrob
rcart76 wrote:Looks good! Where do you find Williams rib tickler at?
I found it at the HEB in LaVernia. It had a good sweet flavor, but was very mild on the spice. The wife and kids were going to town on the bark when I was shredding the meat. I finally had to run them off so there would be some left for me.