Pork butt sunday

[es1025]

Going to try some thing new.
I found a recipe on "How to bbq right"
Carolina style pulled pork.
Simple recipe, pork butt, kosher salt as the rub, and a vinegar based sauce as the mop/finishing sauce. Smoke at 250 with hickory wood. IT 198.
I was in georgia this past week and had north carolina bbq and it was real good. I figured give it a whirl.

 

[drains]

Can't wait to see the results! Something new to try.

 

[elkins20]

Hey Ed, sounds very good, looking forward to seeing the pictures.

 

[DivotMaker]

Bring it, Ed!  Can't wait to see the results!

 

[es1025]

Well some technical difficulties to start the process.
The auber temp probe was not working, thankfully a bought two replacements a month ago.
Smoker temp set at 250.
Butt on at 600am est, we are at 163.
Going to 198.
Pics to follow.

 

[swthorpe]

Sounds good, Ed!  I have a brisket on today (started at 6am, now stalling at 172F).  The plan is 2 BBs (8# each) tomorrow morning on the smoker at 6.  They are taking a little swim in the brine now!

 

[es1025]

All
The pork was outstanding.
Smoked to 199, let rest for almost 2 hours in a cooler.

The Carolina red sauce was a perfect compliment to the pork.  North Carolina BBQ is really good!

Simple is better!

 

[elkins20]

That looks really good.

 

[Grampy]

Great Job Ed! that looks delicious!

 

[drains]

I'll bet it tasted even better than it looks and it looks terrific! Way to go Ed!

 

[swthorpe]

Way to go, Ed!  Very nice indeed. 

 

[DivotMaker]

Superb, Ed (as usual!)!!

 

[es1025]

The salt rubs really worked well. The fat cap almost vanished with the salt only rub. I like this approach.

 

[elkins20]

Hey Ed, must have missed the recipe for the mop/finish sauce. Also did you mop it during your smoke, and if so how often did you open the smoker?
Thanks