Smoked butt and the perfect pork puller

[RGK]

I bought a 60 pound box of pork picnic shoulders to make sausage and I saved 15 pounds of butts for the smoker. It will spend the day in the new smoker.  

  [/QUOTE]

Since the trees have already budded out and I know some of the apple trees at the back of ourproperty need trimming, I killed two birds with one stone.

 

There is a soon-to-be Bacon palooza pictorial coming at some point and I plan to use apple wood so it will be ready when the time comes. This is more than enough for today.

 

Then all the butts get a rub down

 

 

Then into the new smoker for the day.

 

 

[RGK]

Here it is at the half way point.
 
 

After 8 hours in the smoker, the pork butts were ready for pulling.
 
 

Pulling pork is a perpetual pain in the posterior and something I wanted to speed up so I went to Ace hardware and bought a cast iron floor drain (like you probably have in your basement floor) a few 3/8 bolts and nuts and a 12 inch long bolt to make the perfect pork puller.


 

 

I invited the folks from Youtube over to have some pork and to video the perfect pork puller in action. The pork is only minutes out of the smoker and very hot. You will notice the steam. The Youtube folks were nice and all but they sure can eat. Click below to watch the video.

 


I only pulled two of the butts, the other 3 will be vacuum sealed and frozen for another day. Then I added just a splash of BBQ sauce to the two I pulled and mixed it tp.

 

Add some beans, potato salad, a bun and a big frosty beverage and call it day.

 

[Firstarrow]

       

[robtattoo]

That pork puller is just freakin' BRUTAL!   :eek:

[Dave Bulla]

Cool!

I once helped cook a Thanksgiving/Christmas dinner for about 450 people in the Delta Airlines hangar in DFW.  We had multiple turkey fryer pots going to make stuffing, mashed potatoes and gravy and mixing it by hand was a bugger so we went out and bought a mud mixer from the hardware store and chucked it up in a 1/2" drill and went at it.  Worked like a charm.

[ronp]

Outstanding!  Those pork butts look great.  Thanks for sharing.

[Ricky Wallace]

 Outstanding!   What temp was the smoker?

[RGK]

between 230 and 250.

[Al Dente]

Great job.  I like to use Bear Claws for pulling/shredding.  Heavy Duty and easy on the hands too.

[dakota tim]

You can't fool me!  I saw that episode of "Home Improvement" with the Binford Triple P (perfect pork puller).  

[Ricky Wallace]

Originally posted by RGK:
between 230 and 250.

Thanks!  I think ill try some of them this weekend!

[Mike/Columbia Basin]

And now we are all hungry, not fair.

[Bill Turner]

Don't want to get personal, but how big were the butts before smoking? Pork butt,mustard,salt and black pepper make a great combination. You done good. Thanks for sharing.  

[RGK]

The 5 butts totaled 15 pounds so about 3 pounds a piece.

[Mike Vines]

For some reason, all I want to do is sit down and eat. Nice job on the butts, and brilliant idea on the shredder.

[djohnson]

Looks awsome!Looks like you could combine with that puller.  

[dakota tim]

Hey Ron,

I gotta say I'm NOT surprised to see you use "Rib Rub".  It's great isn't it?  Have you tried Dave's spice for chicken?

[PA stickbow boy]

Now I'm hungry... the threads in this forum seem to do that to me!!!  Looks good!

[Mint]

i have to make one of those! I smoked a bunch of butts for my archery club and pulling them apart was a drag.

[Over&Under]

Wow!!  That puller worked perfectly!

Thanks for sharing that!