Took this week off and went down to the beach with the wife for a few days. Decided to come back early and get settled in so we could still have a normal weekend. I haven't cooked anything on the smoker since the last competition a few weeks back. Our pork and pork ribs really didn't score well, so I'm going to be experimenting with some new flavors and techniques over the next few months.
I went and got a nice looking 8lb butt this morning, and after trimming it was roughly 6.5lb. I trimmed it the same as always and injected with a mixture of Killer Hogs pork rub and pineapple juice. Then I liberally applied the Killer Hogs rub. I love that beautiful red color it gives the meat. It's a much better color than the rub I used for years.
Wrapped when it hit 165 and inserted a probe in the money muscle as well so I know when it hits 190 and I cut it off at that point.
I forgot to snap a pic of the pulled pork but it turned out great. Very moist and tender. Below is the sliced money muscle.
I went and got a nice looking 8lb butt this morning, and after trimming it was roughly 6.5lb. I trimmed it the same as always and injected with a mixture of Killer Hogs pork rub and pineapple juice. Then I liberally applied the Killer Hogs rub. I love that beautiful red color it gives the meat. It's a much better color than the rub I used for years.
Wrapped when it hit 165 and inserted a probe in the money muscle as well so I know when it hits 190 and I cut it off at that point.
I forgot to snap a pic of the pulled pork but it turned out great. Very moist and tender. Below is the sliced money muscle.
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