after having some really good pulled pork, i decided to get on the pulled pork. I have a block party to go to so I thought i would bring some good food :).
i picked up a 2 pack of fresh Butt from the butchers(bone in).
I made a simple rub of equal parts seas salt,pepper,garlic. nothing fancy to start with.
1. rubbed with apple cider vinegar
2. rubbed the bust down and wrapped in the fridge for 12 hrs
3. injected with cherry DR pepper
4. let rest in pan while smoker heat up
5 added pecan wood for the smoke.
6. placed pan in smoker
now the long wait. I just bought a Maverick from the amps guys site. so it's nice to see the temps while i work. I have the gasser cranked on high trying to get to 275. it's running a little hot.
I plan on pulling ti and bagging until tomorrow. then i can mix with my secret BBQ sauce in a crock pot and reheat. i was going to use Chef JimmyJ finish sauce or Myron Mixon's but everyone in my circle loves my sauce so i'm going to see what happens.
butt is fat side down since it's in a pan. i wanted smoke to get into the meat as much as possible.
more pics to come
i picked up a 2 pack of fresh Butt from the butchers(bone in).
I made a simple rub of equal parts seas salt,pepper,garlic. nothing fancy to start with.
1. rubbed with apple cider vinegar
2. rubbed the bust down and wrapped in the fridge for 12 hrs
3. injected with cherry DR pepper
4. let rest in pan while smoker heat up
5 added pecan wood for the smoke.
6. placed pan in smoker
now the long wait. I just bought a Maverick from the amps guys site. so it's nice to see the temps while i work. I have the gasser cranked on high trying to get to 275. it's running a little hot.
I plan on pulling ti and bagging until tomorrow. then i can mix with my secret BBQ sauce in a crock pot and reheat. i was going to use Chef JimmyJ finish sauce or Myron Mixon's but everyone in my circle loves my sauce so i'm going to see what happens.
butt is fat side down since it's in a pan. i wanted smoke to get into the meat as much as possible.
more pics to come