We are going on a hunting/fishing trip with friends this weekend. Seemed like a great chance to break in the slow n sear on its first extended session. This was also my first attempt at doing an overnight cook. In hindsight, attempting this so early in my smoking career was a bad idea. It was way too stressful and I was up most of the night watching temps.
I started with 3 3-4 pound bone in Boston butts. They were fairly uniform in size and cooked at practically the same rate. I dry brined them 2 nights prior and rubbed them with Memphis Dust from the amazing ribs website the night before I cooked them. Total time was right at 12 hours. I didn't use the crutch and had to reload charcoal once. Pulled them each at 203 degrees.
It came out amazing and literally fell apart as soon as you put a fork in it.
David
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Topic: Pulled Pork with the slow N sear (Read 1204 times)