CeramicChef Posted July 17, 2016 Report Share Posted July 17, 2016 Ok, now I'm starving for a pulled pork Sammie! That looks positively delicious. Nicely done; kudos on a great first butt! Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 (edited) 6 hours ago, 5698k said: I always take my pork to 205°, so 190°+ is no problem. As long as it pulled easily, that's all that matters. Keep the pics coming!! Rob In retrospect I'd have to agree with you. It pulled apart o.k., but taken to 205° it probably would've fallen apart at my touch and that is what I would prefer. Next butt cook will be to 205° - thanks for your comments! Edited July 17, 2016 by KevinD Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 4 hours ago, DennisLinkletter said: Never heard of wrapping a pork butt, that being said you can't argue with those results! Nailed it.. Conservative on your "puller's choice"... I always choose a piece with a huge chunk of almost completely rendered fat and lots of bark.. Fat Bark Rules! Who said that I stopped at that one small piece? Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 2 hours ago, Steve M said: Looks really good Kevin. I love the bark. You were wise to take it up to 190+. I've done quite a few and wait until the temperature probe goes in easy which is usually around 195-200. I haven't done many briskets but have one coming up so I look forward to seeing your brisket cook. Next cook will definitely take pulled pork up into that range! Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 4 hours ago, DennisLinkletter said: Never heard of wrapping a pork butt, that being said you can't argue with those results! Nailed it.. Conservative on your "puller's choice"... I always choose a piece with a huge chunk of almost completely rendered fat and lots of bark.. Fat Bark Rules! Just now, KevinD said: Next cook will definitely take pulled pork up into that range! Will not be wrapping anymore butts as I agree that it was totally unnecessary and softened up the bark pieces, bad my mind! Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 (edited) 8 hours ago, MacKenzie said: Kevin, that looks awesome. I sure do have the rolls, please send me the pulled pork and I'll fill the rolls for you. No return postage needed. Somehow, that doesn't quite seem to work for me… Edited July 17, 2016 by KevinD Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 (edited) Ta-Da! Brisket has come off... Sorry about not having a picture as it went on to Pele last night but between the darkness and smoke, I just needed to get it on and get the lid closed… Edited July 17, 2016 by KevinD Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 17, 2016 Author Report Share Posted July 17, 2016 (edited) ...I suppose you want a picture of the brisket? OK here's a peek – going to get this re-wrapped in butcher paper and then place it in a cooler, swaddled in towels with appropriate foil to protect them for the next six hours… I will be sure to give you pics of the sliced product when it is time to get ready for serving. It took all of my willpower not to take and sample one of those corners off of the flat. I will also be certain to reserve some of the point to create some nice crusty burnt ends - beyond what is already present. Edited July 17, 2016 by KevinD 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 17, 2016 Report Share Posted July 17, 2016 , well it would work for me.:) I love the brisket pixs especially the wrapped one.:) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 18, 2016 Report Share Posted July 18, 2016 That'll do! Wonderful bark on that butt. Kudos! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 18, 2016 Report Share Posted July 18, 2016 May I say your butt looks great! Quote Link to comment Share on other sites More sharing options...
