New Year pulled pork (boston butt)

Stinky_Hooker · #1 01-05-2012, 03:21 PM

On the smoke after rubbed and came to room temp. Was on for 6 hours then 3 more wrapped in foil. Fell apart.

Cant wait to finish the new smoker..will be able to do about 4 at a time with 3 or 4 chickens too.

bradford · #2 01-08-2012, 11:47 AM

I can smell it. Mmmmmm!

tsubaki · #3 01-08-2012, 02:38 PM

Now, dat's da way ya do it!!

reelapeelin · #4 02-03-2012, 06:58 AM

Quote:

Originally Posted by Stinky_Hooker

On the smoke after rubbed and came to room temp. Was on for 6 hours then 3 more wrapped in foil. Fell apart.

Cant wait to finish the new smoker..will be able to do about 4 at a time with 3 or 4 chickens too.

Pull Dat BUTT, Stanky!!...PULL dat BUTT!!

Another way to enjoy your butt...de-bone, then refrigerate overnight...Thick SLICE and heat back up to serve...a pile of artichoke relish w/in reach and whoooee...the one who gets the end slice is the WINNER!!...Thro down a mess o' collards and cawnbred...git out da WAY!!...

Pipe_Dream · #5 02-03-2012, 09:59 AM

First I see friend perch in another thread, and now this???

You guys are killin me!