I got this idea after reading the Greek flavor profile thread. Thanks for all of the advice.
I smoked 2 butts using the following rub
Salt
Pepper
Oregano
Garlic powder
Paprika
Turbinado sugar
All parts mixed equally. I oiled and rubbed the pork and let it sit over night. They were cooked on my electric smoker using cherry wood at 240 to an internal temp of 205. They were spritzed occassionaly with a 50/50 mix of olive oil and lemon juice. Cook time was 11 hours.
Halfway thru pulling the 1st one. The flavor of the bark was not overpowering which I was afraid of based on the flavor of the rub.
Final product
Warmed pita bread with onoins, tomatoes, and my son's homemade tzatziki. A pretty tasty sandwich but to really push it over the top I should have added some type of gyro flavored finishing sauce.
Thanks again for all of the tips. Since getting my first smoker for Father's day I think I've smoked something every weekend but 2.
I smoked 2 butts using the following rub
Salt
Pepper
Oregano
Garlic powder
Paprika
Turbinado sugar
All parts mixed equally. I oiled and rubbed the pork and let it sit over night. They were cooked on my electric smoker using cherry wood at 240 to an internal temp of 205. They were spritzed occassionaly with a 50/50 mix of olive oil and lemon juice. Cook time was 11 hours.
Halfway thru pulling the 1st one. The flavor of the bark was not overpowering which I was afraid of based on the flavor of the rub.
Final product
Warmed pita bread with onoins, tomatoes, and my son's homemade tzatziki. A pretty tasty sandwich but to really push it over the top I should have added some type of gyro flavored finishing sauce.
Thanks again for all of the tips. Since getting my first smoker for Father's day I think I've smoked something every weekend but 2.
