Tonight we are having a large family gathering in memory of my grandfather, who passed away a week ago.
So pulled pork sammies it is. Here are 2- 5# pork butts rubbed last night in mustard and then patted with Wild Willie's number one-derful rub and refrigerated.
Last night I also injected them with some Tullamore Dew... Irish whiskey. In toast of our large Irish family and the heritage we carry on that gramps gave to us. This smoke is also inspired by Kelly/ BBQGODESS, who has done this recently. Slainte! (if it weren't for the buns in the back ground..y'all would probably be askin' questions)....lol
5:30 am this morning ready to go to the smoker. The roasts set on the counter 40 min out of the fridge before I attempted to smoke 'em. The spray bottle is 70/30% apple juice/whiskey.
I "spray" (for you Richtee) not spritz the roasts hourly throughout the smoke.
Smokin' these roasts over apple with a tad of mesquite. The smoker is in the shop out of the elements, because it is windy as all H*** today! Smoker at 260* at times for the hottest temp.
18 pounds of charcoal down and aprox. 4 hrs. in to the smoke. Internal temp at 165. Shootin' for 195 area then I will foil.
Thank you for checkin' out my smoke!!
So pulled pork sammies it is. Here are 2- 5# pork butts rubbed last night in mustard and then patted with Wild Willie's number one-derful rub and refrigerated.
Last night I also injected them with some Tullamore Dew... Irish whiskey. In toast of our large Irish family and the heritage we carry on that gramps gave to us. This smoke is also inspired by Kelly/ BBQGODESS, who has done this recently. Slainte! (if it weren't for the buns in the back ground..y'all would probably be askin' questions)....lol
5:30 am this morning ready to go to the smoker. The roasts set on the counter 40 min out of the fridge before I attempted to smoke 'em. The spray bottle is 70/30% apple juice/whiskey.
I "spray" (for you Richtee) not spritz the roasts hourly throughout the smoke.
Smokin' these roasts over apple with a tad of mesquite. The smoker is in the shop out of the elements, because it is windy as all H*** today! Smoker at 260* at times for the hottest temp.
18 pounds of charcoal down and aprox. 4 hrs. in to the smoke. Internal temp at 165. Shootin' for 195 area then I will foil.
Thank you for checkin' out my smoke!!
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