Well, I'm at it again today. Found a couple of nice 7 1/2 pound pork butts at the store. Decided to smoke one and freeze the other. Attached is the stuff I will be using. Rub down light with Killer Hogs AP rub then Heavy with Killer Hogs original rub. Injected with Apple juice and Butcher BBQ Pork injection. Tiger sauce brushed over it a few times during the cook. The roasted pineapple habanero salsa glaze near the end. Smoking with Oak @ 250 degrees.
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