Recipe courtesy Jeff Phillips:
http://www.smoking-meat.com/february-4-2016-cherry-dr-pepper-pulled-pork-for-super-bowl?awt_l=6uOaA&awt_m=J3kziLHTgP9lWbVery straightforward recipe, although I didn't mustard my butt. I let the cola supply the stickum for the rub. My rub consisted of half "cocoa rub" from a friend, and half "The Squeal,"
http://www.thekansascitybbqstore.com/products/cowtown-the-squeal-hog-rub One is cocoa- mild and the other is more in-your-face spicy.
I've only done a few of these and this is the first one I did correctly and by that I mean it wasn't too dry and pulled apart easily. The difference for me was foil wrapping at 160 and taking it all the way to 205. Maybe the injection helped. As you can tell from the picture below and in Jeff's recipe, the wrap was a foil-covered foil tray, not foil wrapped all around it. I like it. Holds juices well for the home stretch. No water in the pan.
Fuel was a combination of K-Comp, K-Hickory, cherry chunks, K-Blue and lump. DON'T ASK.
Flavor: Incredible. Best evah!
Topic: Cherry Dr. Pepper Pulled Pork (Read 1586 times)
