I was fortunate to get to cook BBQ again for the Church of the Highlands / Tittusville AOH Church of God
prayer luncheon Saturday. Pulled Pork was chosen as the main course.
I had seasoned eight Boston Butts with my dry rub the night before and then
smoked the Butts for 12 hours over Cherry Wood. For a BBQ enthusiast like myself, this is the best meat to smoke. It also goes along way when feeding a hungry crowd.
The outside surface (bark) of the Butts was dark and crisp. The bark still held a good amount of the sweet flavor from the dry rub. The smoke from the cherry wood had really infused well into the meat and gave it a great flavor that complimented the pork.
The Butts had been smoked to the ideal internal temperature. This allowed the fat inside the butts to render which in turn made the meat moist and pull off the bone (Pulled Pork).
The raw weight of the uncooked Butts was 56
pounds. After smoking the Butts and shrinkage that occurs during cooking, we ended up with about 30 pounds of pulled pork which was plenty of
food for the luncheon.
For sides we had coleslaw, baked beans, and BBQ buns. Brownies were for dessert.
We had a great group that helped put on the event, prepare the food, and serve all the attendees. We are all looking forward to
the next one!!!
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