Good Monday Morning SMF,
A fine weekend it was for smoking some pulled pork. Sorry I did not get chance to update or show pictures on Saturday as by the end of the process time was getting tight!
I am however happy to say that for my second pulled pork attempt great success indeed!
Right lets get down to it. Started Friday with the shoulder with mustard and a dry rub (Stubbs) for the first time and left overnight. Saturday morning came and my R2D2 was out getting up to temp. I had trouble throughout the day trying to keep the temps down. It was a hot day though, 250 was the avg temp but no matter the meat turned out perfecto.
Saturday morning shot:
Hickory was the chosen one and soaked overnight. Using Webber Premium briquettes.
WSM aka R2D2:
Below shot is about 4 hours in and I wanted to try a mopping sauce:
once the IT reached 193f I pulled off and wrapped in several layers of foil along with some apple juice.
after 2 hours I unwrapped and pulled it. It was just right. I used the juices to spread all over and topped off with some Stubbs honey and pecan bbq sauce to finish the deal off. Overall i'm very happy and wow did it go down a treat at the BBQ!!
I'm making a name for myself here
Smoke right photo:
And the final pic just before I left to go party:
In conclusion I had a fantastic day and I learnt much more about when the meat is ready. What style of smoking my fit me.
I was really happy with the outcome and it was the toast of the party that night!
Thank you for looking