Well time to start with the pulled pork. Took them out of refrigerator and gave 2 of them a good rub down using Jan's Rub. Rubbed the other With Toms TMB Rib Rub just to try it out. Had it on ribs and it was great figured what the heck try some pulled pork with it. I'm sure it will be great. Now Since its a wedding the wife didnt think it was a good time to experiment as I wanted to try mustard and molasses as a glue. But she said later. LOL
Oh forgot wife didnt buy pork butt either she has pork shoulder hams. Should make good pulled pork though. Only problem they come skin on. so a little more knife work. I don't believe in one sided flavor so skinning is a must. I know some cant tell the difference and that makes me wonder about taste buds out there. Because its a sure thing flavor wont go through that thick hog skin! LOL Also makes for good pork rinds. Plan is to remove pork at about 12-1:00 at bed time to warm for 2 hours. Get up at 3:00 to start the smoke. Since I don't sleep and smoke tomorrow will be a long day. LOL Not sure how long it will take as all three are 8-9 lb pounder's. Will wait to see amount. But with the full menu think 3 may be. Decided to use slider buns. As there are quite a few kids and i hate wasting meat. Adults can make as many as they want and also there will be lots of other foods too. If It don't look like enough when done i'll do 3-4 more later this week or next. I hav 2 - 8 lb hams also to be sliced for sandwiches. Along with a lot of different finger foods,pasta sald and other things. Also a desert table with home made items.
This is the hams all trimmed of skin,extra fat and glands. All rubbed and wrapped ready for the fridge. Note 3 hams in back ground about ready to cure.
This is my pork rinds waiting to see what seasonings Im going to chose. Something a little spicy and flavorful. Not to hot so the wife can eat to. Maybe a couple for me with Ghost powder on.
Oh forgot wife didnt buy pork butt either she has pork shoulder hams. Should make good pulled pork though. Only problem they come skin on. so a little more knife work. I don't believe in one sided flavor so skinning is a must. I know some cant tell the difference and that makes me wonder about taste buds out there. Because its a sure thing flavor wont go through that thick hog skin! LOL Also makes for good pork rinds. Plan is to remove pork at about 12-1:00 at bed time to warm for 2 hours. Get up at 3:00 to start the smoke. Since I don't sleep and smoke tomorrow will be a long day. LOL Not sure how long it will take as all three are 8-9 lb pounder's. Will wait to see amount. But with the full menu think 3 may be. Decided to use slider buns. As there are quite a few kids and i hate wasting meat. Adults can make as many as they want and also there will be lots of other foods too. If It don't look like enough when done i'll do 3-4 more later this week or next. I hav 2 - 8 lb hams also to be sliced for sandwiches. Along with a lot of different finger foods,pasta sald and other things. Also a desert table with home made items.
This is the hams all trimmed of skin,extra fat and glands. All rubbed and wrapped ready for the fridge. Note 3 hams in back ground about ready to cure.
This is my pork rinds waiting to see what seasonings Im going to chose. Something a little spicy and flavorful. Not to hot so the wife can eat to. Maybe a couple for me with Ghost powder on.
