Well maybe not every pork butt...
Anyway, I decided to do some pulled pork today. Started with about a 4 1/2 lb pork butt & injected it with Capt. Morgan spiced rum & let it sit in the fridge overnight...
I then had to make up a batch of rub but found I was out of cayenne & had to improvise with some habenero seasoning...
All rubbed & ready...
Fired up the Horizon to aboot 220° with some mesquite...
On the smoker...
In the middle of the smoke I decided to throw on some store bought canadian bacon for a Hawaiian pizza to be named later...
Ready for the foil & cooler at aboot 200°. Time on the smoker, aboot 9 hours. It stalled for aboot 4 hours or so. Oh yeah, I decided to do some smoked taters too. Slathered in EVOO & sprinkled with sea salt, yummy...
The butt was foiled in the cooler with some apple juice/spiced rum mixture for a couple of hours.
I also made up a batch of red wine vinegar BBQ sauce. I will post the results on the morrow.
Thanks for lookin' everyone...
Anyway, I decided to do some pulled pork today. Started with about a 4 1/2 lb pork butt & injected it with Capt. Morgan spiced rum & let it sit in the fridge overnight...
I then had to make up a batch of rub but found I was out of cayenne & had to improvise with some habenero seasoning...
All rubbed & ready...
Fired up the Horizon to aboot 220° with some mesquite...
On the smoker...
In the middle of the smoke I decided to throw on some store bought canadian bacon for a Hawaiian pizza to be named later...
Ready for the foil & cooler at aboot 200°. Time on the smoker, aboot 9 hours. It stalled for aboot 4 hours or so. Oh yeah, I decided to do some smoked taters too. Slathered in EVOO & sprinkled with sea salt, yummy...
The butt was foiled in the cooler with some apple juice/spiced rum mixture for a couple of hours.
I also made up a batch of red wine vinegar BBQ sauce. I will post the results on the morrow.
Thanks for lookin' everyone...
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