My Son's first hickory smoked pork butts on his MAK 2 Star General were scrumptiously delicious and warmly received by all at our Granddaughter's volleyball match. The parents and young players wolfed down pulled pork sliders all weekend. I was proud to sit on the sidelines enjoying my sliders and watching my Granddaughter play. The pulled pork was cooked to perfection and melted in my mouth. A true chip off the old block!
For years I've gladly cooked and shared countless smoked pork butts with my Son and his family. The old adage of "... give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime ..." rings true here. My son was eager to smoke/cook the pork butts on his own and now he can share pulled pork with us!
Using my boneless hickory smoked pork butt recipe from my upcoming The Wood Pellet Smoker and Grill Cookbook my Son and Daughter-in-Law eagerly jumped in with both feet. They pulled it off to a tee! Their big challenge was timing - how to have the pork butts ready to be pulled at 11 AM when you have to leave the house 4 hours earlier and travel 70 miles in order to register for the weekend volleyball tournament. There was no power available at the event so reheating the pulled pork was not an option.
The solution, as described in my cookbook was the use of the 'Texas crutch" to bypass the stall and timing the start of the Foil, Towel & Cooler (FTC) just prior to leaving the house at 7 AM. The double foil wrapped pork butts were still more than hot enough 4 hours into the FTC and required using silicone barbecue gloves for the pulling. Looking forward to enjoying many more pulled pork sliders from and with my Son ... "Give a man some pulled pork and you feed him for a day; teach a man to hickory smoke pork butts and you feed him (and yourself) for a lifetime ..."!!!