I ate at 9 different BBQ restaurants in Texas last week and not one of them served pulled pork.
Being a Virginia boy, PP is a bit of a staple when it comes to BBQ and I am wanting a good PP BBQ sandwich with slaw. So, I put a butt on the keg tonight to be served tomorrow rubbed with Smokin' Guns Hot and some C Docs rib rub. I'm using some VA hickory for smoke. Here is a pic after about an hour in.
I have a thermometer in the meat to track temps during the cook. I foil after about 3 hours and want to see how the internal temp changes during the first 3 hours.
Thanks for looking.
Being a Virginia boy, PP is a bit of a staple when it comes to BBQ and I am wanting a good PP BBQ sandwich with slaw. So, I put a butt on the keg tonight to be served tomorrow rubbed with Smokin' Guns Hot and some C Docs rib rub. I'm using some VA hickory for smoke. Here is a pic after about an hour in.
I have a thermometer in the meat to track temps during the cook. I foil after about 3 hours and want to see how the internal temp changes during the first 3 hours.
Thanks for looking.