Pulled Pork - Honey & SPOG

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ameskimo1

Meat Mopper
Original poster
Sep 7, 2013
222
43
Michigan's little Bavaria
Decided to run a Pork Butt Saturday since we couldn't count on the weather to take the boat out. Ran up to local butcher who cut a fresh 6 pounder for me - nice.

Took off hot - about 400 and temp control wasn't my specialty yesterday but we worked through it - was one of the best so far...honey with SPOG rug, Frontier hardwood lump with oak & mesquite, occasional peach chips - love the smell.

Not in the pics - a great finishing sauce with water pan drippings, baked beans, corn on the cob, and cole slaw.......and the final pulled product. Had company and we were hungry.


About 90 minutes


4 hours and some ring baloney for a snack



Foiled at 165, temp guage took a crap at 178...pulled an hour later and was as tender as could be.
 
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