The pork is on the smoker.....ALERT ALERT......The pork IS ON the smoker

The pork is on the smoker.....ALERT ALERT......The pork IS ON the smoker......

That's a pretty piece of meat, OP. Good luck, and post pics.

Looks good

Update: that pork shoulder is already smelling awesome......only 9 hours left......

Thanks, if this hasn't dropped off, I'll post pics, but it's going to be tonight.

What are your plans for it?

What did you use for your rub?

Pulling it, of course :)
I'm going to serve it with apple coleslaw, some leftover black eyed peas from New Year's day, and cornbread or buns for people to choose from. I'm also going to make 2 kinds of sauce, vinegar sauce and spicy sauce in case people want some.

Hang on, let me get my notecard, so I don't leave anything out. It's a pretty straight rub, but with one special twist.

Okay, found it.
Like I said, it's a pretty straight rub, except for one ingredient.

3/4 cup paprika
1/4 cup black pepper
1/4 cup white pepper
1/4 cup salt of your choice, I use sea salt, but you do you
1/4 cup brown sugar
2 tablespoons ground chile pepper of your choice, I use one tablespoon cayenne and 1 tablespoon whatever other pepper I feel like, this time I used new Mexican. You can decrease or increase this amount of chile as your tastebuds desire
>3 tablespoons granulated garlic
>3 tablespoons granulated onion
>2 envelopes dry apple cider mix

Combine everything well and rub your pork 24-48 hours ahead of time.

Sorry, idk why I greentexted those last three. Habit, I guess, kek.

>dry apple cider mix

Strange, that one is. Never heard of it. I usually do a mop with some mustard, apple cider and vegetable oil though so I can see where you're coming from.

kick ass. make a video of the cap coming off and the bone coming out or i will unsubscribe.
hehe. i'm looking forward to this later after i've had pulled pork sandwiches and am half tight on wine.
remember; temp, not time.

dry apple cider mix sounds like a wonderful addition for this time of year. i wrapped mine to finish it the other day and i added pineapple juice along with the vinegar that i use when i go that route.

No worries on temp, I've got that down. I'll try and remember to take pics and/or video, but by the time it's ready, I'm going to have people fucking dancing around here bugging me to hurry up.

haha i believe every bit of that.
such a great thing to build a day around.
post em tomorrow if you get too busy or side tracked. i'll have as much patience as i can.

Ok, will do. It's smelling fucking great out there, I'm enjoying my blustery, overcast smoking day.

Just got a shitty second smoker a couple of weeks ago. Have had mixed results as I am newfag, but learning along the way...

Good luck and looking forward to your results!

I'm getting ready to pull it off here in about 15 minutes. So it won't be long before I post results. I'll have to take pics, then get everybody fed, then post.

Eagerly waiting

I can't stand the suspense much longer.

ATTENTION BAJORAN WORKERS:

The pork is on the smoker.....ALERT ALERT......The pork IS ON the smoker......

12 hours, 20 posts, 1 butt.

Ok, sorry about the shitty fluorescent lighting over my prep table.

Here it is right off the smoker

You can see on the right, the meat started falling off the bottom while I transferred it to the trough.

And here i am pulling the fat cap off. It was fucking pornographic.

Sorry, you can see my mess where i made coleslaw.

gimme a bite, looks tasty

And here's the bone coming out

And here's during the pulling.

That's all the guys here would let me take or there was going to be a fucking riot. I'm going to go chow down now that everyone has cleared away from the counter and I can finally make a plate.

Looks really good op. I gotta say pulled pork and Cole slaw is some of my favorite bbq.

Came

absolutely haram.
i love it. thank you so much for posting. how did the cider drink powder turn out? any significant flavor profile?

...

oh lawd. bbq is spiritual. nice webm

Ha, just got on and was surprised this is still here!
Anyway, your welcome, and the cider powder gave it a nice subtle spice and sweet flavor that is different from regular rubs. I think next time, I'll even add an extra envelope of it to the rub, instead of just two. It worked really well with the hot pepper in the rub. I give it two thumbs up.
I managed to sneak some of the pork into a container and hide it in the fridge so I'd have leftovers today, can't wait to have it for dinner.