How I spent last Monday night/Tuesday ...............20 Hour Pulled Pork.
I picked up a 10.83 pound pork butt last weekend in hopes that the weather would hold so I could smoke it this coming up weekend. Since the temps are going to remain in the 30’s and it was 62 Monday night I said f it and fired up the smoker.
I had picked up a bag of lump charcoal from GCS and a bag each of Cherry and Hickory from Home Depot on Sunday.
I put the pork in about 7PM and ran real heavy smoke using soaked chips in an iron tray on top of, as well as dry chips directly onto, the coals. Temps stayed between 210 and 230 and I used about 3/4 bag of each flavor.
At midnight it got foil wrapped, put into a large metal bowl, inserted the remote read t-stat and put it into the oven at 210 degrees until 4 PM the next day when it finally achieved 185 degrees. The oven was turned off to cool slowly with the pork inside it. When I got home at 5:30 I pulled it out but left it wrapped until the temp came down to 150, right around 7:30, then began pulling.
The bone fell right out and the whole butt split in half. Usually my hands will start to hurt working the forks on a 8-9 pounder but this fell apart so quickly and perfectly I was done before any effort applied.
The bowl caught a lot of juice which was added back to the pork after it was pulled. It was actually too much since the pork was still super juicy.
In the sink, rinsed and awaiting the seasoning. Obviously didn't have time to do the night before, but it didn't matter.
About 1/2 hour later I added a wee bit of Salmon to snack on later.
Running good - pouring smoke and holding temps.
Pulling 10+ pounds of juicy goodness.
Actually from start to finish it was 24 hours, but
