I was out of town for a few days prior to Memorial Day, but did manage to take a butt out of the freezer & leave in the 'fridge. When we got home Monday night I applied my rub & refrigerated one more day. Tuesday it was on. I used hickory & smoked at 260 degrees. Monday night I also got my pig dip mixed up too, which I'm never without when doing pulled pork.Started up Tuesday morning at 8am & since I knew I was going without a wrap (for all that wonderful bark), was worried I might have started too late. We didn't end up eating until 8:30pm, but that also included a 45 minute rest in the cooler. I have to say that this was probably the best pulled pork I've ever done. Yesterday the leftovers were even better & I can't wait for lunch today at work either!
I also made beans & twice-baked potatoes in the smoker as well, which turned out excellent.
It was a long day but definitely worth it.
I also made beans & twice-baked potatoes in the smoker as well, which turned out excellent.
It was a long day but definitely worth it.
