PP Sunday

PP today. Came out great! 6.5lb bone in pork shoulder. Cooked on my modified Brinkmann gourmet between 260-280(wind fluctuated a little). Used royal oak lump for fuel and cherry wood for smoke. Coated with mustard and rubbed with mad hunky general BBQ rub. Cooked on the grate to 160 and foiled to 201. Back on grate to let bark set and shut off airflow to fire and let it rest in the smoker for an hour and pulled and sauced with au jus and a little local spicy cherry BBQ sauce. Love me some PP!

Pics:
The butt


Trimmed,coated, and rubbed


One hour in:


After foil:


After ready to pull:


Pulled:


Sauced:


Sammie:


Pork was very tender and tasted great.

Thanks fer lookin!

javahog2002 said:

That looks great except for that yellow square thing on the top bun. :shock:

Rg02 and Fo Sizzle one of you guys need to grab that Weber Smokey Joe Gold on CL(the springs) to make a WSM Mini.

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Cheese makes everything better lol. My wife likes cheese on her Sammie's. I threw cheese on mine last night to try it. Didn't taste bad at all but took away from the pork flavor. My left overs today at lunch did not include cheese on my Sammie lol.

As for the mini wsm---- I already have one .