- Mar 12, 2018
- 345
- 211
Yesterday was sausage grind day on a pork butt so I’m set with 2.5# each of breakfast and zesty Italian. The money muscle end gets special treatment cause’ it’s too good to grind. Rubbed it down with my own SM clone rub and then overnight in the fridge. Tossed it on the pellet grill with Bear Mt. Blend til it hit 190 and probed tender. Rested and sliced. Fresh home baked bun, slaw and a drizzle of Blues Hog cut with Sonny’s sauce. I was melt in your mouth tender and perfectly moist. This is my go to pork sammach. Thanks for lookin’!
I