Wood Chick's Pulld Pork

[bbquzz]

Recently on the Food Network I saw a Throwdown with Lee Ann Whippen and Bobby Flay. I learned several tips from watching, the first was Lee Ann recently won a 1st Place in Pork at the American Royal. So I thought why not follow Lee Ann's process and do some butts. I order her famous rub and sauce. Not that I need it, but had several family members with March Birthdays so the party was planned. I usually try and rub the butt 12-24 hours in advance, but I noticed Lee Ann did it a few hours in advance so I gave them 6 hours. The other major change from what I do is she does not trim off the fat and she put them on the smoker fat side up. 12 hours in it dawned on me that I had put mine on fat side down sooo I did flip them and hope for the last 5 or 6 hours the fat will render through the butt.

Here are the butts rubbed and ready to go in the fridge.

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Just in case you didn’t know about Wood Chick’s Rub, here's a shot and if you want to order some here is the site. http://tinyurl.com/ybqhgqz (http://home-and-garden.webshots.com/photo/2211436350105758345UBPYPQ)



Here are the butts out of the fridge and on the WSM.

(http://home-and-garden.webshots.com/photo/2022050690105758345dxUruA)

I started at 6 PM Saturday in hopes of having them ready about noon on Sunday so I could wrap them and rest them until just before the party at 4 PM. Here they are a midnight. I re-stoked the fire and went to bed.



While writing this up I Googled to look up the site for the rub and noticed a link to “Wood Chick’s Smoked Pork Butt.” So rather than watching and writing down technique here is the recipe from Food Network [url]http://tinyurl.com/ykx8oyt (http://home-and-garden.webshots.com/photo/2862646440105758345BvMRhJ). There are a couple variances from what I did, but …. I have another family party early in April so I’ll make the changes. I still have 8 hours ‘til party time. I’ll post the final pictures and results once we have all given it the taste test.

[HUCK]

Hope the party turns out great . Those butts look real good. Do you use water in the pan,sand or just foiled?

[bbquzz]

The BOSS (my wife) said it was the best ever. I do use water in the WSM. Had to crank the heat in the end and foil as I got stuck at 170° and had guests coming. I hit the mark at 4PM and pulled off the cooker and wrapped in a towel and put them in a cooler. Pull the pork on the first one at 5 PM, but held the other until 8PM and I was amazed how hot it still was. I believe I could have held it until midnight and it still would have been hot enough to be safe. My kids all got take home PP, so they will have have good sandwiches at work today:D

[HUCK]

See that pork puller could have come in handy. The heat of that pork would not matter.:D Glad things worked out. At what temp. did you cook at and where do you measure the pit temp?

[bbquzz]

I cooked at 225°, that is the temp I use for all but chicken. I clip the pit temperature probe to the end of the meat probe so I am measuring right at the meat. I think I got this from the Guru site or their forum ... or better yet I may have read the instructions .. Something I don't normally do:D

[HUCK]

Reading the instructions is what you do after things go wrong. :D That's a long time for the butts I would bump the temp up 235-250 that's still low n slow. :)

[bbquzz]

I'm doing PP again for my grandson's 1st birthday next month and I'm going to set the Guru to 250° and see if I can't hit 190° in 12 to 16 hours. What do you think about putting the rub on, in Lee Ann's recipe she says 6 - 12 hours, do you think 6 is okay? I use to do 24 and I heard Greg Rempe mention ribs getting "Hammy" if the rub was on too long, so I thought maybe butts are the same. Got any thoughts on rubbing?