Smoked 16 hours pit temp~235 / internal temp ~205
Wood~Apple, Hickory & a couple chunks of Jack Daniels oak aging barrels.
Injected with Creole butter
Rubbed with Zacks hickory bbq rub
Finishing sauce: apple cider vinegar
Brown sugar, Tony's, black pepper, red pepper flakes. (Recipe found here Thanks)!
I put this on yesterday afternoon the went into work for a 12 graveyard shift
When I got home it was done wrapped in foil and a towel put it in the cooler and went to bed. Got up and pull pork is what I'm eating at work tonight.