Getting ready for a beer tasting in Warren, MI. tonight, I elected to provide some of the munchies. I think this butt was one of my better ones yet as far as looks go. Tossed it in the 30" MES at 10pm last night, and just pulled it out a 2pm today. I rubbed it in Billy Bones BBQ rub which is made here in MI. and injected it with some apple juice/vinegar mixture. Smoked it using maple and pecan wood chips.
The moinks are rubbed in the same rub, I wish I had time to make real meatballs with some cheese in the middle but oh well. :-) The host is providing us with schweinshaxe-mit-kraut, or kraut pig knuckles, which will be a first for me. Sounds good though, pork and sauerkraut!
10 lb butt.
Moinkage:
The moinks are rubbed in the same rub, I wish I had time to make real meatballs with some cheese in the middle but oh well. :-) The host is providing us with schweinshaxe-mit-kraut, or kraut pig knuckles, which will be a first for me. Sounds good though, pork and sauerkraut!
10 lb butt.
Moinkage: