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Post by piggedy81 on Apr 23, 2011 19:43:36 GMT -5
Pork butt rubbed and stored in the fridge overnight Attachments:
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Post by piggedy81 on Apr 23, 2011 19:44:01 GMT -5
About 1/3rd done Attachments:
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Post by piggedy81 on Apr 23, 2011 19:44:29 GMT -5
Finished....check out that bark! Attachments:
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Post by piggedy81 on Apr 23, 2011 19:44:54 GMT -5
Turned out really juicy and tender Attachments:
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Post by piggedy81 on Apr 23, 2011 19:45:15 GMT -5
Pulled Attachments:
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Post by piggedy81 on Apr 23, 2011 19:45:41 GMT -5
Served on a bun w/ a dab or two of bbq sauce Attachments:
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Post by jsperk on Apr 26, 2011 14:32:26 GMT -5
Excellent looking pork. How many pounds was it and how long did it take?
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Post by piggedy81 on Apr 26, 2011 15:06:42 GMT -5
Thanks Jsperk! It was about 6 pounds and took nearly 10 hours. I was aiming for an internal temp of 190* and it slowly went up to about 175* and then didn't change for over an hour. I got impatient and wrapped it in foil and removed the water pan and it finished right up. I think another 2 hours with water would have eventually finished it but we were ready to eat!
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volfan
Junior Member
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Post by volfan on Jun 18, 2011 22:27:04 GMT -5
That looks AWESOME!! That bark looks soooo good. Here are my questions (Because I like to eat but I also like to sleep)...Is it ever acceptable to cook something like that on a Saturday for a Sunday Dinner? Meaning....Start at about 9am or 10am on a Saturday morning...Cook all day....Then take off the grill pull the pork off the bone and then throw in the fridge....Then on Sunday heat it up in the oven and serve....I'm sure there is something inherently wrong about this but has anyone ever done it with pork butt, shoulder and/or Brisket? If so, any tips on making pop the next day?
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Post by piggedy81 on Jun 21, 2011 11:07:27 GMT -5
Hey Volfan, I've read about doing that before (cooking one day and serving the next) and everything I've read basically considers it serving leftovers....like it's a slap in the face to your guests. That being said, unless you're serving it for some kind of competition, I don't really think that your guests are going to care, or even notice. I've read that to do it this way, you should smoke and pull the pork like normal, then place it all in an oven safe dish (like a shallow baking pan or something) and splash some apple juice over it and cover with tin foil. Before serving, place the whole dish in the oven to reheat it. I would go for a low temperature just to keep your pork from becoming tough. Also, the apple juice helps it to stay moist and kind of steams it when reheating. I've never done this, but it sounds like it would work just fine. If you try it, let us know how it worked out and if you would tweak the method any.
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volfan
Junior Member
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Post by volfan on Jun 23, 2011 0:52:17 GMT -5
Sounds Great! I may just try it!
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