food-bev First smoke of the season

[JoynersHotPeppers]

Thanks, man.  Depending on the butt size, of course, 4 hours seems really short, at least for pulling. 

Yep, all about temp. You need to hit about 195 for perfect pulling. You can get 165 to 190 for chopped but most chopped is 165 to 175 at least how my pig kin do it. I would think also at 160ish you could slice like done for this one and it would be similar to loin. I know a few weeks ago when I was at the hunting club and they did 1200 pounds, each took about 4 to 5 hours to hit the temp they use for chopping. 

 

[The Hot Pepper]

Always go by internal temps. Time is just a ballpark estimate. And don't forget to wait out (or force) the stall... if you give up on it, you will have a slicer not a puller. 

 

[Blister]

Thanks guys. I figured internal temperature was the way to go. The juices ran clear so I was confident with the secondary telling of it being done. It was really juicy. Think I'll try a pulled pork for the other half on our next go.

The leftovers are sliced and ready to go for sandwiches today



Neil

Thanks, man.  Depending on the butt size, of course, 4 hours seems really short, at least for pulling. 

I'm guessing that 4 hours was just for the smoke. Probably ran it longer, just with no smoke.

 

[The Hot Pepper]

That looks awesome.
 
Baguette with that pork slightly warm, salami, fresh mozz, pickled cherry peppers, and some horseradish mayo. 

 

[JayT]

OR jerk sauce, fatalii peppers, lettuce, tomato and provolone or sharp cheddar