code3rrt
Babbling Farker
Did this little cook Monday night:
Rubbed down a little 3.5 pound pork butt with mustard, and SM Spicey Apple and Pecan rubs. I don't usually use the mustard, but for some reason it just sounded "right" this time.:noidea:
Any way, Here's the show;
A little Ale to help the chef through the grueling cook;
Cooked to an IT of 160, foiled, then up to 200-205, probed a couple times til tender, placed in cooler for couple hours. By the way, cooked over lump with a few chunks of applewood. Came out really tasty, juicy and tender.
Plated with some cabbage, carrot an brocolli slaw, and some hashbrowned ptatoes.
No bite shots, but it was real tasty.
KC
Rubbed down a little 3.5 pound pork butt with mustard, and SM Spicey Apple and Pecan rubs. I don't usually use the mustard, but for some reason it just sounded "right" this time.:noidea:
Any way, Here's the show;
A little Ale to help the chef through the grueling cook;
Cooked to an IT of 160, foiled, then up to 200-205, probed a couple times til tender, placed in cooler for couple hours. By the way, cooked over lump with a few chunks of applewood. Came out really tasty, juicy and tender.
Plated with some cabbage, carrot an brocolli slaw, and some hashbrowned ptatoes.
No bite shots, but it was real tasty.
KC
