So...I couldnt decide what to do for lunch meat this week, which led to down the dark, dark road that is known as Pulled pork. I have Only ever used this cut of meat to make sausage before, but a good P.P. sandwich(no remarks from peanut gallery(aw who am I kidding, fire away)) is one of my favorites. Being totally clueless on the subject, I simply selected an nice fatty looking 5 pounder from the grocery store this morning(bone in boston butt), and came home and used the search feature. Chef JJ has yet to disappoint, and I dont see that happening anytime soon, so I am kind of following this procedure--- http://www.smokingmeatforums.com/t/135844/another-pulled-pork-jj --- sorry for the long windedness , but I got it home, unpacked it, slathered with a jalapeno mustard, and then worked jeffs rub into it. Next I wrapped it up and into the refer for the night. I have to work tomorrow, so I will light the AMNPS before I leave, and have my wife turn the MES30 on before she leaves for work( about 6-7 hours of unsupervised cooking). I plan to run it straight through, no foil.
Comments, suggestions, am I a fool?
A shot of the bible
The rub and mustard, nevermind those ribs, they are dinner!
Thats here with the mustard installed! fat cap is down in pic. I will post a couple with the rub later, Im gonna put her in the smoker overnight, so all that I need to do in the morning is light the AMNPS
Comments, suggestions, am I a fool?
A shot of the bible
The rub and mustard, nevermind those ribs, they are dinner!
Thats here with the mustard installed! fat cap is down in pic. I will post a couple with the rub later, Im gonna put her in the smoker overnight, so all that I need to do in the morning is light the AMNPS
