smoking Old Rusty put out some pulled pork again!

Beerswimmer · May 2, 2015

I started the spring last week by getting Old Rusty going again. Here's my trusty Old Rusty

I put 2 10lb shoulders into brine with apple cider vinegar and Primo powder(why not?) for 24 hrs, then put on a rub I threw together for another 12.

Then the start of 225F with hickory for as long as I could stay awake. I fell asleep right when it was hitting 160ish, woke up to a perfect 195 :surprised:

A quick 20hrs and it was perfect! I had trouble getting it into the pans because it was falling apart in my hands :party:

The bones fell out

2 big pans filled! I took them to work and vacuum sealed them into 2lb bags.

My wife and I have been loving it. I think Old Rusty is going to do a Texas style brisket and beef ribs next :drooling:

BigB · May 2, 2015

that's some cash $ right there

MeatHead1313 · May 2, 2015

That's some sweet looking butts!

D3monic · May 2, 2015

Looks perfect. I don't have the patience for 20hours smoke.. I always end up finishing in the oven

Hybrid Mode 01 · May 3, 2015

D3monic said:
I don't have the patience for 20hours smoke.. I always end up finishing in the oven

I liked that just so I could UNlike it!

Beerswimmer · May 3, 2015

Thanks guys, it was actually 50% hickory 50% pecan wood. Hickory for the first 5 or so hours, then pecan. It's always with just wood. I only use wood, no charcoal when I smoke. I haven't used charcoal when smoking for several years now. I haven't seen a reason other than ease(screw that) to use charcoal. I've never had any smoke "bitterness", and vary between wet and dry wood to keep the temps and smoke levels where I want.

The Hot Pepper · May 3, 2015

U da man! I love smoking with "only" wood. Especially with pecan in the mix. BOOM!

My favorite smokes have been oak and pecan.

BBBBBOOOM!

grantmichaels · May 4, 2015

Offset love.

organic pepper · May 11, 2015

Looking awesome! Love using pork shoulders compared to pork butt. I just like the way pork shoulder shreds in the end product.

Jeff H · May 14, 2015

organic pepper said:
Love using pork shoulders compared to pork butt. I

JoynersHotPeppers · May 14, 2015

organic pepper said:
Looking awesome! Love using pork shoulders compared to pork butt. I just like the way pork shoulder shreds in the end product.

tctenten · May 14, 2015

JoynersHotPeppers said:

Chris is there much, if any, difference between the picnic shoulder and the shoulder or Boston Butt?

JoynersHotPeppers · May 14, 2015

tctenten said:
Chris is there much, if any, difference between the picnic shoulder and the shoulder or Boston Butt?

Yes, the picnic is more white meat and more bone in most cases. Here is a decent link with some quick facts.

http://barbecuebible.com/2013/11/19/boston-butt-basics/

TNKS · May 14, 2015

Really ? can you explain ? if its cut to picnic theres alot of bone weight your paying for verse meat
Pork butt/Shoulder are the same cut across several states.
Buy "bone" if yah like . . . . . . .

organic pepper said:
Looking awesome! Love using pork shoulders compared to pork butt. I just like the way pork shoulder shreds in the end product.

White meat isnt where its at . . . . . .coarse you know this

JoynersHotPeppers said:
Yes, the picnic is more white meat and more bone in most cases. Here is a decent link with some quick facts.

http://barbecuebible.com/2013/11/19/boston-butt-basics/

organic pepper · May 15, 2015

My bad.. I forget using the proper name. Doing 8 plus of ethier every week or so we just started calling it for short as shoulders or butt. But you are right. it is picnic shoulders.

smoking Old Rusty put out some pulled pork again!

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