ShadowDriver
somebody shut me the fark up.
Happy Sunday, folks!
Following SirPorkaLot's Lexington NC 'cue tutorial with only the butt portion of the shoulder, I a-salted a nice 16lb'er early this morning.
After a while, I added a JD Maple chub that was rolled in Smokin' in the Dark's Medium Rub.
Once the fatty was done, I chopped half of the chub and used it in a small pan of Wampus' Bourbon Peach Beans.
By this time, the butt was cruising along at around 160F, so I panned it to catch the juices for the rest of the cook (not following directions that I mentioned above).
A nice trio of pork butt, baby backs (generously rubbed with John Henry Pecan), and those lovely bourbon peach beans are sharing room in the sauna.
More to come.
Following SirPorkaLot's Lexington NC 'cue tutorial with only the butt portion of the shoulder, I a-salted a nice 16lb'er early this morning.
After a while, I added a JD Maple chub that was rolled in Smokin' in the Dark's Medium Rub.
Once the fatty was done, I chopped half of the chub and used it in a small pan of Wampus' Bourbon Peach Beans.
By this time, the butt was cruising along at around 160F, so I panned it to catch the juices for the rest of the cook (not following directions that I mentioned above).
A nice trio of pork butt, baby backs (generously rubbed with John Henry Pecan), and those lovely bourbon peach beans are sharing room in the sauna.
More to come.
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