Pork smoking help

Discussion in 'Pork' started by immortalchaos, May 5, 2014.

  1. Ok. I've had my grill a year. Been through 100-120 lbs of charcoal since last summer.

    I have to smoke 2 pork butts on sat and need a little help. I plan on brining them both. 1 is 6lbs the other is 8 lbs and I play. On using a mesquite cherry blend of 1:4 to keep from overpowering.

    The big one I am going to do a blackened seasoning/ghost pepper flake dry rub and may add a little bourbon to the brine. Also plan on sticking cloves of garlic into the meat.

    The second I wand something more traditional and southern. Suggestions?

    They are being smoked simultaneously on a chat-griller with an added Texas smoker. Planning on 12 hours or longer.
  2. yotzee

    yotzee Smoking Fanatic

    Pulled pork is North Carolina's signature.  Find some Carolina rubs and sauces and go old school.

    I'd share mine, but they're a secret [​IMG]
    Last edited: May 5, 2014
  3. I will definitely look at that. My family is a bunch of southerners and mountain folk. It's Mother's Day dinner. So I gotta get it right.

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