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My last time cooking butts was last June for my son's HS Graduation. Did 6 of them in a WSM, pretty packed. Anywho I've got this drum just made up and figured it was time for some pork. Rubbed on a very basic rub, wrapped it and then injected it with a pint of a 50/50 mix Apple Juice and Capt. Morgan Spiced Rum. Got the drum set up and then re-rubbed the butt to make a paste with all the leakage. Into the cooker for what seemed like FOR-EVV-ER!
10am Saturday till 2am Sunday to get to 185*!! The bark tasted fabulous at this point. Couldn't take it any more, so went to sleep. At 200* took it out and let rest in the cooler till we were ready to eat, about 4 hours.
Oh yeah, every few hours I sprayed it with a mix of Capt. apple juice and cider vinegar.
Here it is sitting in the juices before shredding
Pulled
and the plate, notice there are green things on there beside the meat
The pork was tender and juicy with no hint of alcohol taste, but a nice sweetness. Needed more of a tang to my taste so sprinkled on my vinegar sauce on my sample only. Enjoy.
10am Saturday till 2am Sunday to get to 185*!! The bark tasted fabulous at this point. Couldn't take it any more, so went to sleep. At 200* took it out and let rest in the cooler till we were ready to eat, about 4 hours.
Oh yeah, every few hours I sprayed it with a mix of Capt. apple juice and cider vinegar.
Here it is sitting in the juices before shredding
Pulled
and the plate, notice there are green things on there beside the meat
The pork was tender and juicy with no hint of alcohol taste, but a nice sweetness. Needed more of a tang to my taste so sprinkled on my vinegar sauce on my sample only. Enjoy.
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