www.sausagemaking.org

I figured I would start a new thread and post pics along the way.

FIRST IS A PIC OF MY SMOKER (converted from an old fridge)


HERE IS THE PORK BUTT (bone in) ALL RUBBED DOWN WITH Dr. BBQ's Big-Time Barbecue Rub AND TRIMMED!


AND HERE IT IS ABOUT TO GO IN THE FRIDGE FOR ROUGHLY 8 HOURS!


STAY TUNED, MORE PICS TO COME!!!

Is that a pre-made rub or one you make yourself???

John,

http://www.drbbq.com/drbbqfavoriterecipe.php

lemonD wrote:John,

http://www.drbbq.com/drbbqfavoriterecipe.php

Thanks LD.

By the way...why is it called pulled pork?

It's so tender you can just pull it off the bone...

I think

When fully cooked the meat is pulled apart with two forks into shreds then served on a bun with your favorite sauce.

ok guys, I got her on at 8:00pm est heres a pic of it in action;



And here is a pic of the temp holding steady at 213f (its the temp on the right), Been holding there for 45 minutes now.

ok it is now 12:30am est, I just tried a strip that i trimmed off the butt at the start and laid it on the rack seperately and it is DYNOMITE!! The rub leaves a nice burning sensation like eating hot chicken wings but it is not over bearing. I don't recomend it for kids unless some of the heat fades away after cooking another 10 hours.

I crancked the heat up a little and it is has now been at a steady 234 degrees for the last hour or so. Time for this kid to hit the sac (go to bed). I'll take some pictures when I crawl out of bed in the morning. Pray that my house doesnt burn down in my sleep!

Updates to follow!

Chris

Ok, it's been a little over 12 hours and the i woke up to a temperature of 243f I'm not sure how long it has been at that temp but I'm guessing it jumped up about an hour ago due to the sun coming up.

I just flipped it for the first time, basted it with apple juice, and threw one last load of wood on there for another quick smoke. Here is a couple of pictures of how it looks thus far.

just an update. I just pulled the pork off now. it only reached 185f but it was on there for 16.5 hours so i didn't want to risk over cooking it. When i lifted off of the rack, it wanted to break in half and juices were flowing all over the place. I quickly wrapped it up in foil and stuck it into the cooler where it will sit for another hour.

Pictures to come just before i'm about to sink my teeth into it!!!

Waiting patiently,
Chris

Hmmmmm, looks good

I would guess your right about the elevated temps, especially as it's painted matt black

LD

Sorry for the delay, I was too busy pigging out!!! Heres the end result. It was amazing. Next weekend will be ribs!

It broke in half when I unwrapped it.


This is the end result;

and another

That's a beautiful pan of pulled pork! How did the pork taste by itself, and did you use any sauces when you chowed down?