Ross in Ventura
is One Chatty Farker
- Joined
- May 16, 2008
- Messages
- 2,120
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- Age
- 85
- Location
- Ventura, California
On Friday night I injected a 6.6-lb and 6-lb Pork Butts with Chris Lilly's Six-time World Championship Pork Shoulder injection and rub. With my modification 1 C apple juice, 1 C white wine, 1/2 C sugar, 1/8 C salt, 2 T worcestershire sauce. Put in a zip-lock bag for overnight marinade
The Rub 1/4 C dark brown sugar, 1/2 C white sugar, 1/2 C paprika, 1/3 C garlic salt, 1/3 C kosher salt, 1 T chili power, 1 t oregano, 1t cayenne pepper, 1 t ground cumin 1 t black pepper.
The Egg up to temp 235* dome @ 7:30 pm Saturday night the butts close together for a longer cook. Apple and hickory for smoke.
At 4:30 am saturday morning the low tmp warning beep went off dome temp was down to 190*, I stuck my probe into the Egg and felt there was a lot of lump there so I stirred it up and with the dome up the fire got going.
At 7:30am I took the dome temp up to 250* to finish the cook
At 1:30pm I pulled them and foiled with apple cider
Into the cooler for 2hrs
Then I chard some poblano peppers and grilled corn for Jackie's Grilled Corn and Black Bean Salad
The Pulled Pork was moist and delicious
Jackie said this was the best pulled pork that I have done, I have to agree.:clap2:
Thanks for looking
Ross
http://grillingandsmoking.blogspot.com/
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