Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Thank you for the help everyone. With your advise and the experience of doing this before hand it turned out great for my guests. They all loved it and had many compliments. One of the guests was the caterer at my wedding, who served pulled pork, and he even asked me for the recipe for my rub...
After I cut it I did wrap both prices so it wouldn't get dry, then put on unwrapped to crisp up. I used a mix of hickory and cherry. Didn't get any pics of it pulled, will have to do that this weekend when I make the one for company coming over. I will have to look into the finishing sauces some...
i did have a meat thermometer, but, of course, as soon as I need it I can't find where my wife put it. So I have to just wing it till she gets home in 3 hours.
Thanks for all the suggestions. I decided to smoke one today so I could see how it goes. Since I have never smoked a butt I figured a practice run would help anyway. It's been on for about 10 hours so far at 250-270.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.