Unfathomable Bastid
11-06-2011, 05:25 PM
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I have you guys to thank for this. Up until now, it had been multiple racks of ribs for family/friends, combined with an epic fail on a brisket. Pulled pork is a brand new adventure for me.
I cooked this 7 pound Boston Butt on my UDS at 250. I seasoned it heavily with my favorite pork rub (Billy Bones Professional), and the injected with the Chris Lilly formula. Easy!
The only curious part of the process was the speed. I foiled at 160, and pulled it off the smoker at 195 -- all told, it was a 7 hour process. Was expecting 8-9 given the size of the meat.
Company should be here any second. Pretty comfortable with the caliber of the food :-)
-Bastid
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I am here: Google Maps (http://maps.google.com/maps?ll=42.603960,-83.505369)
http://img.tapatalk.com/47e31b4a-2ecb-50a1.jpg
I have you guys to thank for this. Up until now, it had been multiple racks of ribs for family/friends, combined with an epic fail on a brisket. Pulled pork is a brand new adventure for me.
I cooked this 7 pound Boston Butt on my UDS at 250. I seasoned it heavily with my favorite pork rub (Billy Bones Professional), and the injected with the Chris Lilly formula. Easy!
The only curious part of the process was the speed. I foiled at 160, and pulled it off the smoker at 195 -- all told, it was a 7 hour process. Was expecting 8-9 given the size of the meat.
Company should be here any second. Pretty comfortable with the caliber of the food :-)
-Bastid
---
I am here: Google Maps (http://maps.google.com/maps?ll=42.603960,-83.505369)