I have not done any cooking other than mac & cheese from a box, which the wife loves, for at least 2 weeks So to make up for that. A friend gave me some elk. Made Elk Jalisco Style Stew yesterday.
Trimmed, cut and browning in CI
Finished and oh so good! Not strong at all.
And then last night and today. 9 pound butt trimmed and coated with Henrik’s Signature rub. Never tried it before.
On the YS640 with hickory pellets @ 200°F for 3 hours. Raised temp to 225°F for 8 hours, basting with 50/50 apple juice and apple cider vinegar. Raised to 300°F for 4 hours. Stubborn piece of pig! Below at about 170°F, bark still forming.
Off at 203°F. Pulled, adding some more Henrik’s rub and Plowboy’s BBQ Tarheel sauce. Took most of it to a sick friend and her kids. Forgot to get a picture of it all pulled, but here’s what I kept.
Made up some Delta Cole Slaw. Again, as above no pic except what I kept.
Trimmed, cut and browning in CI
Finished and oh so good! Not strong at all.
And then last night and today. 9 pound butt trimmed and coated with Henrik’s Signature rub. Never tried it before.
On the YS640 with hickory pellets @ 200°F for 3 hours. Raised temp to 225°F for 8 hours, basting with 50/50 apple juice and apple cider vinegar. Raised to 300°F for 4 hours. Stubborn piece of pig! Below at about 170°F, bark still forming.
Off at 203°F. Pulled, adding some more Henrik’s rub and Plowboy’s BBQ Tarheel sauce. Took most of it to a sick friend and her kids. Forgot to get a picture of it all pulled, but here’s what I kept.
Made up some Delta Cole Slaw. Again, as above no pic except what I kept.
