every year my family has a party. This year my father wanted to do pulled pork but wanted it smoked. Well I got to do the honors and I can tell ya I was a bit uneasy smoking 80lbs of pork but nothing was left at the end of the day.
here is a run down of what went on through out the day.
up at 4 in the morning to get the charcoal going. I am using just a regular charcoal chimney on top of a propane gas burner.
The meat. Prepackaged boston butts or shoulder roasts. already deboned. yellow mustard brush and bowl as well. I use the yellow mustard to act as glue to hold the rub on. Pour some into the small bowl and use a brush to brush it on. you want a thin layer.
Here I am spreading the mustard on in all the nooks and crannys and then applying rub.
Here they are all rubbed up and into the smoker. I place the fat cap on the bottom so if a flare up happens it doesnt burn the outside. I smoked em with hickory wood chunks and kept the temp between 200-250.
here they are when they hit an internal temp of 160. at this point I put them in foil pans and covered with foil. I also stopped putting in wood chunks. Kept cooker at 200-250 yet.
here it is pulled. It took close to 8 hours till it hit an internal of 190-200. I then pulled the fire trays out and let the butts rest for a hour to redistribute the juices. then pulled them apart and this is what I got.
on a bun with home made sauce.
