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Sunday pulled pork

Brewandque

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Joined Dec 14, 2020
Smoked an 8 pound Boston butt today. Rubbed it down on last night to hang out in the fridge. Put it on this morning at 7 at 270. Used a komado style grill and burried my wood chunks in the charcoal. I never tried that before but it was a winner. I had a thin blue smoke all day. Not bitter white smoke which I always seem to have some of. I mopped it every 45 minutes. Mop consisted of water, white vinegar, red pepper flakes, kosher salt and lemon.

At four o'clock I pulled it off the grill after it hit an internal temp of 205.

Turned out really nice. Moist and tender. Could've used a little salt. I think next time I'll add some while pulling.
 

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HowlingDog

Meat Mopper
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Nice work!!!! I use a mop with apple juice, a little apple cider vinegar, a bit of whiskey and a smidge of bbq sauce!
 

pineywoods

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Looks good nice job
 

GaryHibbert

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Good job on that PP. Bone sure came out nice and clean.
Gary
 

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