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South Carolina pulled pork

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Post Tue Nov 05, 2013 9:10 pm
Baychilla medium-rare
medium-rare

Posts: 84
Location: Marin County, aka Unreality
In the past I've done what I guess is a North Carolina style pulled pork. I wanted to try something a little different this time around and mosey'd my way south. The recipe I'm using comes from an episode of Cooks Country with a modification (I'm not going to use the oven - start to finish cooking will be in the Egg). I'm also for the first time going to inject the butts. It turns out I should have RTFM about how to use my nifty syringe. Oops.

Dry rub waiting to be applied
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Injection/brine with a wee addition (I put about 1tbsp of Makers in - I have no idea if alcohol is a good or bad thing for injecting)
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The naked butts 16lbs of boneless from CostCo. Perhaps one day I can get bone-in
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The butts after injection waiting a last rub in of the rub. I found that the amount of rub the recipe made to be insufficient (top, bottom, sides as well as the interior where the bone was).
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These should go on tomorrow before work and be baby-sat by cyberq wifi.
WSM
Weber Genesis
Large BGE

Post Wed Nov 06, 2013 10:02 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7613
Location: Stoughton, WI
You're off to a great start! Since you'll be at work have you enlisted anyone to mop the butts, or are you going to skip it?

I tried injecting a pork loin with whiskey once and the alcohol tended to congregate around the injection sites, which meant an inconsistent flavor throughout the meat.

Post Wed Nov 06, 2013 10:22 am
Baychilla medium-rare
medium-rare

Posts: 84
Location: Marin County, aka Unreality
Mopping will be skipped, at least until I can get home (I should probably set the pit temp low and leave it in ramp mode to help with that). While I do have someone watching out for fire I don't think it'd be nice to also enlist them in mopping duty. This time. :twisted:
WSM
Weber Genesis
Large BGE

Post Wed Nov 06, 2013 7:25 pm
Baychilla medium-rare
medium-rare

Posts: 84
Location: Marin County, aka Unreality
Started cooking this morning.

The CyberQ showing all is well
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The brain behind the cook
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Checking the dome open feature
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WSM
Weber Genesis
Large BGE

Post Thu Nov 07, 2013 2:36 am
Baychilla medium-rare
medium-rare

Posts: 84
Location: Marin County, aka Unreality
After nervously watching online all day (the butts seemed to heat up very quickly at first) I got home and saw I was stuck in plateau land at ~175. Not wanting to be up all night I pushed the grill grate temperature up to 300.

I wound up with this
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which when introduced to the sauce (I think Ill make more sauce - I dont think I had enough)
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produced this -
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The pork tasted good while being pulled. I guess due to the sugar in the rub the skin took a very crisp crackling like quality. It was however a bit on the sweet side. I'm looking forward to trying the meat reheated in sandwiches, perhaps with a bit more sauce.
WSM
Weber Genesis
Large BGE

Post Thu Nov 07, 2013 9:21 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7613
Location: Stoughton, WI
Looks like it turned out great! I had reheated soup tonight and would've much rather eaten at your house. :wink:

Post Fri Nov 08, 2013 12:26 am
Baychilla medium-rare
medium-rare

Posts: 84
Location: Marin County, aka Unreality
Heh. I just finished a pork and hominy soup based off Posole. Now I need to make something else to fight the cold weather. Perhaps chili using short ribs that were cold smoked...
WSM
Weber Genesis
Large BGE


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