So my Dad calls me Friday wanting some pulled pork which I haven't done since last year. He says he'll go to the grocery store and pick up whatever I need to make it. I tell him to grab a pork shoulder. Of course he calls me while I'm driving a 70,000# tri-axle Kenworth dumper down a narrow country road, and I forgot to be a little more specific about what to grab. Instead of a roughly 10#er bone in, he grabs a 3# picnic. Well $hit. In my defense, I was a little distracted. Sue me! On my way home, I grab the little feller, and go to work on it this morning. It did give me chance to try out a new rub from Horn Lake, MS which is close to where I lived when I was a youngster. Those of you from MS,
JLeonard
, should check them out. So here we go.
The little bugger with the Horn Lake Memphis rub. Smells good.
Rub on, and waiting for the Smokey Mountain to come to temp.
Into the Weber with KBB, with Apple chunks. It was a little breezy so it took a while to get the vents dialed in, but finally got it settled at around 230 ish.
I didn't use enough charcoal, and the smoker was pretty much dead at around 6 hours. I had to throw it it the oven for the finish. Total time around 7 hours. Is it just me, or does this thing look like a burnt chicken?
After a foil rest, shredded it, and poured in some of Jeff's East Carolina finishing sauce, and into the fridge for an overnighter. Even though it came out to roughly 1.5#, it is tasty. I like this rub for sure. Just wish there was more Q. Still fun using the Smokey Mountain again. I love that thing.

The little bugger with the Horn Lake Memphis rub. Smells good.
Rub on, and waiting for the Smokey Mountain to come to temp.
Into the Weber with KBB, with Apple chunks. It was a little breezy so it took a while to get the vents dialed in, but finally got it settled at around 230 ish.
I didn't use enough charcoal, and the smoker was pretty much dead at around 6 hours. I had to throw it it the oven for the finish. Total time around 7 hours. Is it just me, or does this thing look like a burnt chicken?
After a foil rest, shredded it, and poured in some of Jeff's East Carolina finishing sauce, and into the fridge for an overnighter. Even though it came out to roughly 1.5#, it is tasty. I like this rub for sure. Just wish there was more Q. Still fun using the Smokey Mountain again. I love that thing.
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