I like my butt rubbed and my pork pulled.
Member since 2009
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Pulled Pork with a new techique for me
500
Posts: 3,194
Trying some new techniques just to change it up. I know I should only change one thing at a time to test but what the hell. First, Nitro Butt; running it hot at 350*. Wanted 325* but it settled at 350*. Next, I cut slits in the meat to allow flavor penetration of Piedmont Dip vinegar BBQ sauce. Next, I built the fire with chunks of hickory and apple throughout the center of the stack of lump. And last, I made a new homemade rub. We'll see how this turns out. 3 hours in and it's already at 125* IT. Dinner will not be late tonight.
Comments
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I like my butt rubbed and my pork pulled.
Member since 2009 -
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Great looking pics so far. I like the idea of the vinegar sauce on a high cook....it may counter balance for some added tenderness. Keep us updated as you bring it in for landing.
PS: Rub looks awesome too.Atlanta, GA - Large BGE x 2 -
I just thought about something. You may want to think about adding some liquid to the drip pan. At 350* the drippings may burn in a way that they don't at 225*. Just a thought....Atlanta, GA - Large BGE x 2
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Nice! Sauce looks good too.
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Thomasville, NC
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The temp was pushing toward 400* so I cut it back. Now rolling at 275* with 173* IT. I think I'm in the stall.I like my butt rubbed and my pork pulled.
Member since 2009 -
Done and resting.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Lookin good @500!! Can't wait to hear how the flavor penetration was.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Good looking cook. Be sure to let us know how it turned out.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
I like my butt rubbed and my pork pulled.
Member since 2009 -
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I think the flavor was still there with the Nitro Butt, but the bro was not as crusty. I think I'll do the slit sauce mustard and rub technique overnight instead of just the morning of.I like my butt rubbed and my pork pulled.
Member since 2009 -
I think the flavor was still there with the Nitro Butt, but the bro was not as crusty. I think I'll do the slit sauce mustard and rub technique overnight instead of just the morning of.I like my butt rubbed and my pork pulled.
Member since 2009
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