I have been on a pork w/Montreal kick as of late. The salty and peppery savory flavor has treated me well. I decided to try a whole butt that way but I amended with some granulated garlic.
On a cut of beef this builds a great crust and what a shocker, it did the same for pork.
This shredded up nicely and to round it out I mixed in a 50/50 mix of your typical ultra sweet bbq goo and apple cider vinegar. Not too much, just about 2/3 cup for this 8 pounder. The result is a fantastic smoky pork with hints of sweet and a slightly tangy finish.
The sugar can burn, leave it out until the end and then do what you will. For me that's just a hint and you would never know it's even there by looking. The meat really comes through.
This was smoked using the Old Country Gen 2 with a combination of hickory and post oak splits. The initial bed of coals was started using fogo lump. It took about 7 hours and was pulled at an internal temp of 195° f. I was in a hurry and ran the smoker a little hot.
Seasoned up
Just checking in
Broken open
Shredded
Thanks for checking it out, I recommend trying and leaving the sweet out until the end, this would have been even better with a blend of honey, cyanne, W sauce, and apple cider vinegar instead of Cheap BBQ Sauce. I'll call it CBS from now on. Hello CYM!
Cheers!
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