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Unread 02-17-2013, 11:27 AM   #1
Knows what a fatty is.
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Join Date: 01-23-13
Location: Tacoma, Wash
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Default PBC Pulled Pork pr0n

First time cooking butts on this. I was worried about hook placement. You'll prolly cringe how the look-went medieval with hooks. Not pretty but worked. I have a big family so I banged out 3 4-5 pounders.

My rub..

Tried Oakridge out on one of them. Came out great.

Wrapped em back up and let em sit in fridge overnight with rub on.

Lets git 'er done..

Almost at 160.. I went two with fat cap down and one with fat cap up. For curiosity.

The bed.....

Flanked by brats, fat side down and some 9% gold poured in...

It was windy and 40 degrees out. PBC cooked like a champ...
Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order.
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