The other week before Christmas I decided to use up the other half of the 16 lbs of Boston Butt I got on sale to make more pulled pork. On my last post with this I injected the pork with an apple juice stock and since that turned out ok I decided to use some Chiavetta's BBQ marinade. You can find this vinegar based bbq in Wegmans and there also a few copy-cat recipes on the Internet that are very close to the real thing.
Injected the butt, put on basic bbq rub. Got the MES going up to 250, added some Hickory and gave it about 7 hours of smoke time, tented it part way through, total cooking time of about 13 hours until the IT was just over 200.
Like the last butt, this came out great. Juicy and a slight vinegar tang but not much. Now I have just under 15 lbs of this goodness in stock I think I'm good for a while. Thanks for reading.
Injected the butt, put on basic bbq rub. Got the MES going up to 250, added some Hickory and gave it about 7 hours of smoke time, tented it part way through, total cooking time of about 13 hours until the IT was just over 200.
Like the last butt, this came out great. Juicy and a slight vinegar tang but not much. Now I have just under 15 lbs of this goodness in stock I think I'm good for a while. Thanks for reading.
