G$
is One Chatty Farker
- Joined
- Jan 1, 2005
- Location
- Southern...
I am planning on smoking an 8 lb Boston Butt for Sunday. This will be smokin' voyage 2, (see my extensive post on the brisket from last Sunday).
I am sorta looking for the complete 'classic' pulled pork butt recipe, from brine (or not), to rub, to mop(or not?), to finishing sauce.
I have lots and lots (and lots and lots) of recipes on it, but want some real time opinions on a classic recipe (probably think east carolina) from the folks here.
I am thinking sometin along the lines of no brine, simple pepper/paprika/cayenne rub, cider vinergar&juice mob, and a finishing sauce heavy on vinegar with little or no tomato. It'll be smoked with charcoal and hickory chunk. Thoughts? Also, am I right to assume 12 full hours for an 8 pounder taking it to ~190?
Thanks in advance for the help, you contributed to the relative success of the brisket, I just wish you could have enjoyed it.
I am sorta looking for the complete 'classic' pulled pork butt recipe, from brine (or not), to rub, to mop(or not?), to finishing sauce.
I have lots and lots (and lots and lots) of recipes on it, but want some real time opinions on a classic recipe (probably think east carolina) from the folks here.
I am thinking sometin along the lines of no brine, simple pepper/paprika/cayenne rub, cider vinergar&juice mob, and a finishing sauce heavy on vinegar with little or no tomato. It'll be smoked with charcoal and hickory chunk. Thoughts? Also, am I right to assume 12 full hours for an 8 pounder taking it to ~190?
Thanks in advance for the help, you contributed to the relative success of the brisket, I just wish you could have enjoyed it.