Pork Butt/Pulled Pork

MossyMO

MossyMO

is one Smokin' Farker
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Pork butt was rubbed with Tatonka Dust seasoning, cooked indirect over a Vortex (wide end up) surrounded with lump charcoal and hickory chunks for smoke at a grill temp of 275º.


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Here the pork butt is reaching an internal meat temp of 160º and it was double wrapped in foil and brought to 205º. Then wrapped in towels and cooler for a short rest in a cooler before pulling...


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The pulled pork is going to make for some excellent sandwiches and ABT filling!



Thanks for looking!
 
Looks great
I have ordered the Tatonka dust from you a couple times and use it on beef.
Nice to see it on pork, have to try that
By the way, I love your sweet and spicy jerky mix!
It's some of the best I've used. :clap2:
 
Looks great. Hope the bite was as good as the bark!
 
Will be going down this road tomorrow.....just curious, with you running at 275* how long was you butt in your Egg?
 
MossyMO said:
The pulled pork is going to make for some excellent... ABT filling!
Click to expand...

ABTs filled with pulled pork!? :shocked:

Butter my butt and call me a biscuit! How do you have room for the cream cheese? Don't get me wrong... I like where you're going, but.... :crazy:
 
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