BobM
Babbling Farker
I cooked a 5 pound Boston butt on my 18 1/2" WSM. I injected it with apple cider and apple cider vinegar. I coated it with my standard pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper).
I cooked it at 250F in an uncovered aluminum pan for about 3 hours then foiled for about another 2 1/2 hours, until tender with a bamboo skewer. I wanted it chunky, so I pulled it by hand.
It came out flavorful, juicy and tender!
On the WSM.
Ready to be foiled.
Done, ready to be pulled.
Ready to eat.
Beer o' the day.
Thanks for looking.
I cooked it at 250F in an uncovered aluminum pan for about 3 hours then foiled for about another 2 1/2 hours, until tender with a bamboo skewer. I wanted it chunky, so I pulled it by hand.
It came out flavorful, juicy and tender!
On the WSM.
Ready to be foiled.
Done, ready to be pulled.
Ready to eat.
Beer o' the day.
Thanks for looking.
