look good,Tell us more about your cook
I injected it with brown sugar, white sugar, kosher course salt, apple juice, and apple cider vinegar. Rubbed it with brown sugar, white sugar, kosher course salt, pepper, paprika, garlic powder, oregano, and crushed red pepper.
I cooked it at 225 for ten hours until it hit the stall. I pulled it at 155, wrapped it in butcher paper with a half cup of apple juice. Put it back on the
rec tec, raised the temperature to 300 and cooked it for 4.5 more hours unti it hit an internal temperature of 203.
I let it rest for 90 minutes then pulled and chopped it.
Then I mixed 1/2 cup of the drippings, 1/2 cup of apple cider vinegar, 1/4 cup brown sugar 1/4 cup kosher course salt and mixed it in as a finishing sauce to keep it moistened, add some flavor, and continue the softening process of the meat.
I think if I had to do it over again, I would cut the salt in the finishing sauce in half. It's a tad salty... Which I really like, but not everyone does.
