It's been a somewhat mild smoking season for me. Things got busy at work and in the rest of life, so I haven't been on the smoker as much. However, the Mrs. has quit her job at the local foodbank and gone to work for...wait on it...THE LOCAL BUTCHER!!! Yep, my wife now works at Duma Meats in Mogadore. What better way to support a smoking habit than with an employee discount!
So, at the wife's request, we're doing a pork butt for some good old pulled pork. However, this time, she had a special request. She wanted it to taste "candied". Looks like we're going to go the good old injection and glaze route. I'm planning to inject with a Dr. Pepper Cherry and Maraschino syrup mixture, smoke it to 165, foil it with the mixture in a pan to around 190, unwrap and baste (to develop the glaze) the rest of the way to 200. Should make a nice caramelized bark.
Also, if I get time, going to do some beans on the side.
Heeeeeeeeere we go!
Our special guests for today's meal
Seven pound butt, injected and rubbed
TBS (well, a little thicker than I would want, but it settled out after a few minutes)