I have been working on my grill/smoker to get it working right, and now I feel ready to do pulled pork. I went with a recipe found on youtube Called "Every Day Barbecue Boston Butts", the recipe was based on Myron Mixon's recipe. I brined a 4.5lb bone-in butt in apple juice, vinegar, brown sugar and salt overnight. This morning I pulled it from the fridge and rubbed it with a brown sugar based rub, while I readied the smoker. I used cherry wood that I soaked last night, I also used the water from soaking the chips in the water pan in my smoker. I put the pork in at 225 and now we wait................................................... More to come on my first pulled pork attempt!
Soaked Cherry chips over night
Drained the water off to go in the water pan...look at that color!
Brined the pork over night, we didn't square it up because of the size of this one.
We scored through the fat cap and dry rubbed
225 and got the smoke to start kick'n and in she goes!