I had two butts from Sam's and put on my rub (Worcestershire powder, smoked sweet paprika, Chipotle pepper, garlic powder, salt and pepper, and a couple of other things), wrapped and let them sit in the fridge for about 8 hours, then smoked using apple and plum wood low and slow (about 17 hours between 210 & 240 degrees). I frequently spritzed them with 50/50 mixture of apple juice and apple cider vinegar. Here they are at 181 degrees internal.
I took them off at 195 internal temp, double wrapped in foil and kept in ice chest for a couple of hours before pulling.As you can see from the next pic, the bone came out clean. I stilled stuffed from lunch. I might have over done the Quality Control. (I put them on around 4 PM yesterday and took them off just after 9 AM this morning.)
My wife made coleslaw and we made pulled pork sandwiches. Used a little Original Head Country sauce and topped them off with slaw. My favorite thing to eat is usually what I just cooked. Enjoy the weekend.
I took them off at 195 internal temp, double wrapped in foil and kept in ice chest for a couple of hours before pulling.As you can see from the next pic, the bone came out clean. I stilled stuffed from lunch. I might have over done the Quality Control. (I put them on around 4 PM yesterday and took them off just after 9 AM this morning.)
My wife made coleslaw and we made pulled pork sandwiches. Used a little Original Head Country sauce and topped them off with slaw. My favorite thing to eat is usually what I just cooked. Enjoy the weekend.
