Felt like some nachos for the games on saturday so i thought why not some bbq pulled pork on top.I found a 7 lbs. bone in butt at my local mom and pop store that looked pretty nice so i got it.Trimmed the fat cap some and rubbed it down with mustard the my rub i made,nothing fancy brown sugar,garlic,onion,cinnamon,ect,ect.
Put it on the ecb at 8am with some cherry and hickory chunks.Watched it pretty close cause it was cold and the ecb is tempramental sometimes.It ran good and i was able to keep it around 235-250 the whole time so i was happy.While the butt was smoking i made up a quick batch of jalapeno/raspberry bbq sauce.
When the butt hit 165 i pulled it and wrapped in foil,then put it in my preheated mes to finish.I did this cause the brisket i did in my mes was the most tender i have ever done so i wanted to try starting with my charcoal to get the flavor then to the mes for the tender.I finishedit at 201 and put in in my cooler for a hour to "chill". I think it worked out awesome.
The bone pulled right out.It was very tender!!
Pulled it and added a litte of the juice the pan,i did not cook it in the foil pan.This is just the juice that was in the foil after the "chill"
Made up a plate: chips,pork,chedder cheese,and some jalapeno/raspberry bbq sauce.
And a close up just cause!!!lol
This was a awesome plate of nachos!!! The leftover PP is going to be chopped up for some homeade ravioli. Thanks for looking!---LES