Thanks to brother cirk
for the Blues Hog Dry Rub and Red sauce (among other goodies) from our last trade.
Side note: went to the Badger game on Sat which made for a late start on Sun...
Up to temp and rolling sweet blue... Still have to get a decent pit probe unit.
7.3# butt rubbed up and on the newly constructed (needs paint and probe holes) UDS.
No foil, just sauced with Blues Hog Tennessee Red when we reached probe tender an the bone starting to "wiggle". Added some wings tossed in BH Dry Rub Seasoning.
Pulled and wrapped the butt and held for just over an hour then pulled, yes impatient... Tossed the wings in some red sauce and finished right after I pulled the butt. Texas toast pulled pork with Red Sauce blended with Jimmy J's Razor Back for some extra sweet/heat. Yum, Yum, Yum!!
The Tennessee Red is really good, vinegar is much more mild when used as a glaze than dipping or sauce for the sammie. Was a great treat, thanks a ton brother cirk