These puppies totaled over 22 pounds at the start. I hit them with MHGP, and JAB, wrapped and into the fridge overnight. Nothing like opening the fridge to that wonderful smell first thing in the AM. They have fallen victim to RO lump. I like to cook butts between 250 and 300... they are holding steady at 284, fat cap up. Here they are 2 hours in:
At 4 hours, I'll flip them fat cap down into a pan to catch the juices. I squirt them down aboot every hour with this mix... I changed it up a bit:
Worchy sauce
Cranberry juice
Rum
Secret Aardvark Hot Sauce
Beef stock. Yup. Was gonna use pork stock, butt there was none left.
Finger test proved to be yummers!
I'll keep adding to this thread... yeah I know, it's only pulled pork, butt put up with me.
Stay tuned...
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