Boston Butts being smoked and brought to deliciousness.
Rub composed of salt, garlic, black pepper, paprika and brown sugar over a coat of mustard. Shoulders injected with butter, garlic. and black pepper.
I guess 9-10 hours: 5 of smoke and 5 wrapped. Additional humidity provided by spraying apple juice.
UPDATE: And done! If you are wondering, After the initial smoking period, I transferred the shoulders to a disposable foil pan, add butter on to and apple juice before covering with heavy aluminum foil and put them back in the smoker for remaining of the BBQing time. The benefits of doing this to save the juices that can be reused once the shredding is done and mixed with the final product for an amazing flavor. Word of caution: A bit goes a long way, so you don’t need to use the whole liquid goodness. Separate liquid from solid and apply as needed.
Pulled pork sammich for breakfast? And why not?
You are drooling over your devices, stop it!
3 thoughts on “I’ll be up for a while: UPDATE.”
what kind cheese goes on that, melted as a sammich? Do you grill the bread? what veggies (sauerkraut?) caraway seed? mmmmm…. There’s a lot I would want to try with that…
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