First smoke, first pork butt

[Kutch98]

So I followed DM's brine formula and let it soak in that for about 8 hours.  Covered in yellow mustard and Jack Danials Pork Rub.  This thing went into the smoker around 10pm last night and just came out around 5pm.  Tore off a couple of pieces of what dad said is called Bark and it tasted great.  Wrapped it up in tin foil now for resting and will shred it in about 2 hours.  Hopefully I've done it justice!

 

[DivotMaker]

Looks great, Jake!

 

[Kutch98]

Thanks!  looking forward to sinking my teeth into this!

 

[DivotMaker]

What temp did you take it to, Jake?

 

[Kutch98]

190.

 

[DivotMaker]

Should be perfect! 8)

 

[SconnieQ]

Sounds like a successful butt smoke!

 

[Kutch98]

Taste amazing!

 

[jcboxlot]

+1 perfect, good work!  Pork machine.

 

[NDKoze]

Looks awesome! Nice job.

 

[swthorpe]

Great job, Jake!  This is surely the first of many successful butt smokes!

 

[Kutch98]

Hoping so.  Fiancé is out of town for a few more days.  When she gets back I have some baby back pork ribs for us to try. 

She already has a vacuum sealer, plan to use it today for some of this. What's the best way to reheat, just nuke it?

 

[BedouinBob]

I nuke mine and can't really tell the difference between that and warming in a slow cooker as long and you just warm and don't over nuke. Some of the guys also warm in a simmering hot water bath while still in the bag. I personally haven't done that. Enjoy!

 

[NDKoze]

I nuke if it is only for me. But for a meal for my family I reheat in my crock pot with 1/2 Apply Juice or Dr Pepper/Coke.

 

[drains]

Great job Jake! I put my leftovers in simmering water if I have vacuum sealed it, but if its just out of the fridge I nuke it on low power (50% or less). Works for me!

 

[DivotMaker]

Those pics are the money, Jake!  Nice job, indeed!! 8)

 

[Kutch98]

Made some pork sliders tonight...based off of a video I saw on Facebook for philly cheese steak sliders.


4 pack of Kings Hawaiian rolls
Using a bread knife, slice the bread in half
put the bottom part in a baking dish
thin layer of bbq sauce on bottom bread
cheese, I used Gouda
put on however much meat you want
top of bread back on (Can add another layer of sauce and cheese. directions also say to pour melted butter over the top of the bread, I didnt do it)
Wrap in tin foil
in the oven for 20 minutes @ 375
Eat, drink and be merry.

 

[DivotMaker]

Pulled pork is the all-purpose utility hitter for a number of recipes!  Not much in life that isn't better with a little pulled pork (or bacon).

 

[TexasSMK]

Great job Jake, thanks for the hard work and time it took you to post the great pictures and smoke details.  Outstanding

 

[NFAA]

For reheat on pulled pork I heat up a pan on medium high toss in the pulled pork and hit it with a little sauce after a minute or two. Toss it around to carmalize and its money.