Have had a GOSM for a few weeks now and just did my first butt for pulled pork. It came out great.
And it came out great because I used several tips that I found here on this forum.
Thank you all very much.
Used mustard and rub over night in the fridge.
Smoked with apple and hickory to 145 degrees then wrapped in foil.
A little apple juice along the way.
Continued in foil until 205 degrees.
Out of the smoker, wrapped in an old towel and into a cooler.
Out of the cooler after a couple of hours, rest for a half hour.
Here's what it looked like just before I started pulling it.
It pulled very easily. Used just a little of Jeff's finishing sauce.
Excellent flavor and very juicy.
Again, thank you all very much.
Dale
And it came out great because I used several tips that I found here on this forum.
Thank you all very much.
Used mustard and rub over night in the fridge.
Smoked with apple and hickory to 145 degrees then wrapped in foil.
A little apple juice along the way.
Continued in foil until 205 degrees.
Out of the smoker, wrapped in an old towel and into a cooler.
Out of the cooler after a couple of hours, rest for a half hour.
Here's what it looked like just before I started pulling it.
It pulled very easily. Used just a little of Jeff's finishing sauce.
Excellent flavor and very juicy.
Again, thank you all very much.
Dale
