Started with a 6.25 lb pork shoulder.
Rubbed it the night before.
It hit the smoker 7AM Sat morning. Love this smell.....
6 hours later, pulled it @ 150 IT and foiled it. Hmmmmmm what to do now??? Oh I got it...ABT's!!!!!!
This was my first attempt. Used whipped cream cheese mixed with cumin and garlic salt, pepper jack cheese and wrapped with thick bacon, then sprinkled with alittle rub.
I saw that the ABT's were lonley too, so I threw some asparagus, sprayed with oil, seasoned with garlic salt them wrapped.
2 1/2 hours later......I think I would push it alittle more next time but I kicked up the heat to 260ish and waited 20 min or so to try and crisp the bacon. Note to self, leave more time for this. :)
I love this part. Pull at 205 IT and sat in a cooler for an hour or so waiting on the aspar and ABT's.
AND THE MONEY SHOT!!!!!!!!!!!! It was soooo good!!!!
Rubbed it the night before.
It hit the smoker 7AM Sat morning. Love this smell.....
6 hours later, pulled it @ 150 IT and foiled it. Hmmmmmm what to do now??? Oh I got it...ABT's!!!!!!
This was my first attempt. Used whipped cream cheese mixed with cumin and garlic salt, pepper jack cheese and wrapped with thick bacon, then sprinkled with alittle rub.
I saw that the ABT's were lonley too, so I threw some asparagus, sprayed with oil, seasoned with garlic salt them wrapped.
2 1/2 hours later......I think I would push it alittle more next time but I kicked up the heat to 260ish and waited 20 min or so to try and crisp the bacon. Note to self, leave more time for this. :)
I love this part. Pull at 205 IT and sat in a cooler for an hour or so waiting on the aspar and ABT's.
AND THE MONEY SHOT!!!!!!!!!!!! It was soooo good!!!!
