I've been burning a bunch of Hickory logs this week on the Bayou Classic offset . Letting the Weber Kettle rest for a few days. A couple of days ago I threw on a Boston Butt and a Pork Loin. Rubbed down with my favorite rub, Killer Hogs and a dusting of Killer Hogs all purpose seasoning. Injected both with 2 cups of apple juice and heaping tablespoon of Butcher BBQ pork injection. Rolled the Hickory smoke @250 . Pulled the loin off 150 internal and pulled the Butt @ 200. No wrapping. We were happy with the finished product. Hint of the Hickory. Very tender and juicy. Happy with the bark and smoke ring. I have not smoked any spares lately so today I rummaged through the local meat counter and grabbed one I liked. Again, rubbed down with Killer Hogs all purpose then the Killer Hogs rub. Hickory splits rolling smoke between 235-250. 1 hour in I poured apple juice all over it. Couple of hours later poured Doctor Pepper over it. Later on poured some Tiger Sauce over it then much later slathered on jalapeno pepper jelly with a few pats of butter for good measure. No wrapping. I must say, some of the best I have done in a while. Tender, juicy and a good smoke ring. Enjoy the photos and keep on smokin!!
That's a heaping handful of Boston Butt with sugar free BBQ sauce
Diabetic BBQ Sauce. You would never know it was sugar free. Good stuff.
That's a heaping handful of Boston Butt with sugar free BBQ sauce
Diabetic BBQ Sauce. You would never know it was sugar free. Good stuff.
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