One Boston Butt, cut in half. One half coated in mustard and liberally sprinkled with Blues Hog Dry Rub Seasoning (makes a great bark). The other half dry-brined with Kosher salt. I have done pulled pork both ways, and some of my peeps have claimed a preference of one over the other, so this will be the beat-all-to-end-all to crown a winner once and for all. This will sit in the fridge over-night, and I will re-apply the Blues Hog and a little salt in the morning before it goes on the smoker. Also, I'm going to go one step further and quarter each half and sauce it after it's done. So, I'll end up with four bowls; 1/4 salt brined, 1/4 salt brined with sauce, 1/4 barked with Blues Hog, and 1/4 barked with Blues Hog and sauced.
The sauce? My old Great Uncle Doug's simple recipe that earned him a living all of his life as a BBQ restaurant owner. I'd tell you the recipe but it is so simple you'd think; "It can't be that good, it's too simple."
This is going to be smoked in a side-fire-box smoker with red oak wood only. I'm still debating on whether I will foil at the stall. I probably won't. The plan is for 250 degrees for the entire smoke until I reach an IT of 205, then foil and rest for an hour or two and pull.
All criticism, critiques, and comments are welcome. Your remarks are how I learn to smoke!
I will post pics and play-by-play tomorrow when I fire up the smoker.
The sauce? My old Great Uncle Doug's simple recipe that earned him a living all of his life as a BBQ restaurant owner. I'd tell you the recipe but it is so simple you'd think; "It can't be that good, it's too simple."
This is going to be smoked in a side-fire-box smoker with red oak wood only. I'm still debating on whether I will foil at the stall. I probably won't. The plan is for 250 degrees for the entire smoke until I reach an IT of 205, then foil and rest for an hour or two and pull.
All criticism, critiques, and comments are welcome. Your remarks are how I learn to smoke!
I will post pics and play-by-play tomorrow when I fire up the smoker.
