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. These were done on one of my Smoke E-Z Rigs. 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 about 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!
@ 4 hours, into the "slightly" modified pans, fat cap down...
This is what I am using now for the "spritz". Works beautifully, no mechanical parts to fail... Love it.
More squirts, lid closed, rock on.
The finished product:
Pulled
This is how I package. Vac bagged and flattened using a rolling pin for easy freezer storage. This was my bride's idea. She is the queen of storage...
This is 10 pounds of individual servings for The Country Store, a local bar/restaurant featuring live Blues music throughout the week.
Thanks for checking out my meat!
Topic: Pulled Pork with a cool trick (Read 2773 times)
