Maybe y'all ain't crazy........

No, your wrong, I got to be crazy. I had 2 PBs in the smoker last night and it is snowing again in Missouri.(I could have swore it was 70* yesterday.)

I tend to have an evaporation problems when I pull pork. I'm going to have to try to figure out what happens to all the PB. Honest, I only taste a few areas for quality control.

This may take a while to figure out.(LOL)

Good job on the PB, sounds like you have it figured out.

You might have better luck removing it with a pair of insulated rubber gloves. i picked up a couple of pair of them at Home Depot and use them to remove almost everything from my FEC.

Well, I took a four hr nap, and left it ftc untill 5:30 am. I checked the temps in several spots, and it was STILL HOT. Low - 143* highest was 156*.

After pulling it apart, I gotta be honest here guys. I love the bark & the meat near the surface??maybe an inch deep under the bark. But as I got deeper into it, it was really moist, and I still had to pull some "slimy stuff" for lack of a better word, from between the muscle groups.

Now this butt was done, cooked to 199* and checked in several locations. Smoked it for 16hrs 20 min.

However, I could NOT make myself eat it, because the only picture that kept flashing thru my mind was those nasty pics from the "Mysterious Pork Butt Gland" thread.

Now I aint what you'd call squimish by any means. I grew up on a farm where we slaughtered our own hogs, and have been a life long hunter of big furry critters. None of gutting, processing, or killing has ever given me pause.

But I CAN NOT get that damn thing outta my head. Uggghhhh.

NEWBIES - DONT LOOK AT THAT THREAD if you dont want to see someting that may ruin your taste for pulled pork.

The fuel handlers gloves from the box stores are great to move around any large meats.Another good tip is buy a wooden handled pizza peel,cut off to usable length,slide under overcooked butts.

Most folks use light rubber gloves to break apart the muscle groups,slide out any collagen/nonrendered fat,discard the bone..30 secs.

Then another 30 secs to pull the muscles into desired size bites.

15 secs to season to taste.

3 mins to taste for quality control.

With ,or without the post,I'd place money that 98% of the forum would never be able to pick out what the post was about.

Just my $0.02

Well, I have had a change of heart. after sitting in the fridge it appears some of the fat/grease has worked its way to the bottom of the pan. I sampled a little cold, and it was pretty good.

Heated up a few oz and put just a little Head Country sauce on it, threw it in a roll, and man, I have SEEN THE LIGHT!!!!!

Nice to see a pork shoulder comment from a good cook in the Dallas area.[Although Bill and Barb Milroy{TX Rib Rangers}are great pork cooks,out around Denton?

Are ya related to the only three other guys that have risked a bite of pulled pork,since Santa Anna passed thru the state?LOL

Shhh!,don't let out the secret,Texas could cause the price of hawgs to go up 1,000 % this year.

Although, them Head Country fellas,is next door neighbors of the Cookshack bunch a Okies.

Tom, I gotta say, this stuff is pretty good, and easy as heck compared to a brisket.

I sent 3/4 of it over to my brother, who has judged a few small local cookoffs, and he had never tried it. He was really impressed. He kept sayin, "so this is pulled pork, huh".
He took some to our Mom, and she about flipped. She called me to say how good she thought it was.

I am looking forward to doing another one to share at work, but you can bet your bottom dollar I won't put it in a 8:00 AM again. I shoulda done a lil more research!This is one of those smoke it while you sleep deals!!

quote:

Originally posted by Basscat:
I sent 3/4 of it over to my brother, who has judged a few small local cookoffs, and he had never tried it. He was really impressed. He kept sayin, "so this is pulled pork, huh".
He took some to our Mom, and she about flipped. She called me to say how good she thought it was.

Discovered pork huh? Next thing you know, you'll be gettin' 'lectricity and and runnin' water and all that stuff. FWIW, I discovered brisket not too long ago, so I can't point fingers.

Todd, I guess you could say that. I like to watch the BBQ shows on Disc. or food ntwk, and I always thought that a pork shoulder would be good, and by golly, it is.

I am not sure how I would feel about that "finishing sauce" y'all use, but I bet I end up makin some and tryin it with the next butt.

Now that being said, there ain't NO WAY I'm puttin cole slaw on a BBQ sandwich!

Oh my, if you didn't make vinegar finishing sauce, you haven't ate pulled pork yet! Really. This comes from a guy that is used to having sweet BBQ sauce on everything but brisket.

It took a few PBs before I tried the finishing sauce, but I now keep a bottle in the frig. UNBELIEVABLE!!!

Loking forward to tryin it. I understand smokinoakie's recipe is supposed to be pretty good. I have NO idea what to look for in one, so I'll prolly try his.

Hey. Don't knock it if you haven't tried it. Those "sammiches" are pretty good with the cole slaw on top.

Well, I took the very little bit of this along with some ribs I cooked in the snow on Sunday(Yeah, it snowed in Dallas Sunday...4 inches at my house) to work, and these guys dont give a dang about your feelings, but all they had was compliments!! That was really reassuring!!

Good job. Feels good when you make people happy with your barbecue.