Hey yall whats going on?
so today was the first time i smoked my BB in my brand new Masterbuilt XL Propane smoker. the night before i prepped the BB with a layer on eatch side with mustard. I then applied a rub called "Butt Rub" i put a pretty thick amount on and after that i got some weber's "smoking rub" and put a thin layer on and after that i applied brown sugar on the top and kept the Fat cap on the bottom. i let that sit over night and got this result
i fired up my master built and put some chips in and let it sit for 5 hours to somewhat season it before i put the BB inside. after the 5 hours i checked the temp it was at around 220-235 i then put in my wireless crappy thermometer and let it sit in there and put some more chunks with a little apple chips. every hour i watched the butt and the internal temp and maintained the smoker temp. i also applying apple juice concentrate and some apple cider vinegar in a spray bottle to keep it moist. started at 4pm and the internal temp reached about 170 at 3 am. i pulled it out wraped in in foil and re inserted the thermometer and put it back in and it reached 205 at 6am i pulled it out and let it sit for 2 hours i then unwrapped it and this is the result.
i wiped off the fat cap on the bottom also
Best damn pulled pork ive had. and its prob gonna get better
so today was the first time i smoked my BB in my brand new Masterbuilt XL Propane smoker. the night before i prepped the BB with a layer on eatch side with mustard. I then applied a rub called "Butt Rub" i put a pretty thick amount on and after that i got some weber's "smoking rub" and put a thin layer on and after that i applied brown sugar on the top and kept the Fat cap on the bottom. i let that sit over night and got this result
i fired up my master built and put some chips in and let it sit for 5 hours to somewhat season it before i put the BB inside. after the 5 hours i checked the temp it was at around 220-235 i then put in my wireless crappy thermometer and let it sit in there and put some more chunks with a little apple chips. every hour i watched the butt and the internal temp and maintained the smoker temp. i also applying apple juice concentrate and some apple cider vinegar in a spray bottle to keep it moist. started at 4pm and the internal temp reached about 170 at 3 am. i pulled it out wraped in in foil and re inserted the thermometer and put it back in and it reached 205 at 6am i pulled it out and let it sit for 2 hours i then unwrapped it and this is the result.
i wiped off the fat cap on the bottom also
Best damn pulled pork ive had. and its prob gonna get better
