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[BrandonLutz]

At work we are having our annual Christmas lunch for our floor and this year I'm providing the main course. Pulled these off the Grid Iron around 6 this morning and I have them resting for next 3 hours before we serve them.

I used Simply Marvelous Spicy Apple for the rub and smoked them for the first 2 hours at 200F and then kicked the temp up to 230F to finish the cook. I wrapped them in foil pans at an internal temp of 170F after they got to the color in the photo.

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[Brushpopper]

They look delicious 

[Bar-B-Lew]

beautiful color

[02ebz06]

Looks great!  What time did you start them ?

[Bentley]

They do look good.  I have to cook about 45 lbs. next week.

[BrandonLutz]

Looks great!  What time did you start them ?

Put them on a little after 6 last night. Pulled them out at around 6:30 AM to bring to work. Rested them until 11 AM this morning and then pulled and served.

I wrapped them at probably 5:30 hours into the cook. The color was right and they had all had hit 170ish, and that is when I generally wrap them. After shredding the meat, I finished them with a dusting of spicy apple and drizzled some Blues Hog Tennessee Red into two of the shredded butts and left one with no sauce. I used Pit Boss competition blend pellets for the cook.

[urnmor]

Very nice

[02ebz06]

I agree, very nicely done!!!

[yorkdude]

Those really do look great.

[hughver]

I did four butts (30+lbs.) yesterday for company, will reheat and vacuum pack leftovers (~20 lbs.) today.

[jdmessner]

Nice job! Those look great. I would be willing to bet folks really appreciated your efforts.

[BrandonLutz]

Nice job! Those look great. I would be willing to bet folks really appreciated your efforts.

Everyone seemed to enjoy it. It was about 30lbs of meat so we should be having sandwiches for a few days now at the office.

I took some of it myself back home to make some pulled pork cornbread, but ate it for breakfast the next morning. Whoops 

[02ebz06]

Nice job! Those look great. I would be willing to bet folks really appreciated your efforts.

Everyone seemed to enjoy it. It was about 30lbs of meat so we should be having sandwiches for a few days now at the office.

I took some of it myself back home to make some pulled pork cornbread, but ate it for breakfast the next morning. Whoops 

Details on the pulled-pork cornbread please.

[BrandonLutz]

Details on the pulled-pork cornbread please.

It's pretty simple. Ingredient list below. Just mix everything, pour into a pre-heated 8" cast-iron pan and cook at 425F.

1 cup cornmeal
1 tablespoon sugar
¾ cup all purpose flower
1.5 teaspoon baking powder
Half a teaspoon of baking soda
Quarter of a teaspoon of salt

2 eggs
6 tablespoons of melted butter
2 cups of butter milk

2 diced jalapenos
Half a block of shredded pepper jack cheese
8 oz of pulled pork

Cook at 425 for about 20 minutes. Probe cornbread at 20 minutes with a toothpick to make sure it comes out clean. If it does not go a little bit longer until you get a clean toothpick on the test.

[02ebz06]

Thanks, will have to give it a try.