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Pork shoulder "burnt" ends is what went down today. Dusted with my own rub. Double snake method setup in the Sam Adam's Weber Kettle with hickory and Apple wood. Start time was 10am. Kettle still at temp at 4:30. Crutched in my iron skillet over the coals in honey, butter, brown sugar, and Tiger...

The problem with JB Apple is that it somehow never makes it to the saucepan...only my belly...

Thanks, and not a problem. It's why we are here. Bourbon Infused Mop Sauce: 1cup Bourbon (I prefer Jim Beam) 1cup Apple Cider Vinegar 1cup 100% pure Apple Juice 1cup Ketchup 4tbs Worcestershire 4tbs White Onion Powder 4tbs Dry Mustard 4tbs Garlic Powder 2tbs Black Pepper 2tbs Course Salt...

Yup! Although my ego thinks I could probably get by...

Here it is, start to delicious finish. Bourbon mopped pulled pork on a new WSM (seasoned 2x before this cook). My rub recipe. My bourbon sauce. Applewood and Kingsford Blue. 9 hours of cook time. 2 hours wrapped in a cooler. There was none left. I am astonished by how well the WSM cooks.

Greeting from California, MO. I'm a long-time lurker and veteran grill'er/BBQ'er/smoker'er that grew up on the parking lots of Arrowhead Stadium and Faurot Field. Though I was born and raised in Blue Springs, MO (just outside of KC), Currently, I am a HS social studies teacher and varsity...