Too late now, but i used to brine a butt in applejuice and herbs. If ya have the time, thats my favorite way, but i dont always have that time.. i usually rub with mustard, coat heavy with the rub.. for buts, I always add some nutmeg to the rub. Then i cook spraying often with apple juice/bourbon and wrap at 165-180. usually write after my "stuck" zone. That stuck zone can last 3 hours sometimes, but thats all the collegen breaking down so its a good thing. Then i foil to 200 in heat then take it out and rest to 165.
Look for the recipe for "Down home pulled pork" in our files/recipe section. Not the recipe section, but files section and recipes under that. Its an awesome vinegar based sauce for the pulled pork. let me know if ya need help finding it.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.