So we decided to have the parents and sister/family over for some pulled pork this past Sunday. I had an 8# pork butt for the smoke that I cut in half due to time constraints, trimmed the meat to expose the bone first:
Two 4# butts now, after a quick rinse and pat dry:
Time for some spicy brown mustard:
My own special blend:
Rub em down!!
Into a 5 gallon ziploc bag and into the fridge to sit overnight.
My 5 month old son was helping the wifey with the potato salad, he has to start earning his keep!!
Started the smoker at 8:30am Sunday morning, used Kingsford briquettes and a mix of apple and hickory wood chunks. The smoker is a temporary Master Forge vertical charcoal smoker:
This smoker runs really hot at the beginning compared to the ECB Gourmets I have but it finally settled in around 225 after an hour with some help from the hose. LOL
Pork smoked at 225-250 degrees for 6 hours and then got foiled and put back on the smoker until she hit 195. Only have 1 pick on the finished unpulled product, you can thank Captain Morgan for that!! I was pretty surprised that I thought to even take a pic of the finished product. LOL
All in all it was a great day with family and the Capt'n.
I can't wait to get my WSM 22" smoker!!