Threw a 4 lb. butt on at 10 AM. Lightly salted it Saturday AM and left it to 'chill out' in the fridge overnight. Removed it this morning, threw on a rub consisting of SriRacha, ginger, black pepper, oregano, and onion powder. Super simple.
Smoked with a blend of apple and cherry pellets at 225 F. Started getting short on time (as I get up for work at 3:30 AM on Monday, whereas hubby has the day off, I need to eat early!). Turned the heat up to 2-fiddy at 4 PM, hit 195 F at 6 and yanked the butt. Allowed it to sit for a half-hour while I roasted some brussel sprouts and potatoes in the oven. Nothing left of the sprouts and taters....
(Needless to say, I still have a small chunk of butt - maybe a 1/4 pound - that didn't shred too easily - the middle needed a bit more time to loosen up so wrapped it and we'll see how it comes apart tomorrow).
C'est...la...vie. The shredded pork? See for yourself. Not much left to talk about lol!
Delicious. Made Meathead's KC sauce with a few changes - less sugar and mustard, and added some red chili flakes. Just a TAD on a bun with the shredded pork was perfect.
Happy Smokin' Sunday :)
Smoked with a blend of apple and cherry pellets at 225 F. Started getting short on time (as I get up for work at 3:30 AM on Monday, whereas hubby has the day off, I need to eat early!). Turned the heat up to 2-fiddy at 4 PM, hit 195 F at 6 and yanked the butt. Allowed it to sit for a half-hour while I roasted some brussel sprouts and potatoes in the oven. Nothing left of the sprouts and taters....
(Needless to say, I still have a small chunk of butt - maybe a 1/4 pound - that didn't shred too easily - the middle needed a bit more time to loosen up so wrapped it and we'll see how it comes apart tomorrow).
C'est...la...vie. The shredded pork? See for yourself. Not much left to talk about lol!
Delicious. Made Meathead's KC sauce with a few changes - less sugar and mustard, and added some red chili flakes. Just a TAD on a bun with the shredded pork was perfect.
Happy Smokin' Sunday :)
