swamprb
somebody shut me the fark up.
Oh yeah!
First, ya gotta get a hunk of the Forbidden Pig!
Boneless Berkshire CT Butt
Then ya gotta tie it up!
Then I rubbed it up with Smokey's BBQ Championship rub.
Then ya gotta cut up that Maple Mojobrick so it fits in the smoke box....
Turn that dial to 225* of the Litlle Red Smokette! and "Set it and Forget it!"
7 hours later, I wake up to this! And the roast gets pulled at 180* internal.
Rest for 20 minutes and cut into 1/2" slices.
Not much smoke ring, and I could have cut back on the amount of chunks I used, the Mojobrick was still strong and smoking after 7 hours, so a little went a long way.
It turned out very moist and you can see juices flowing from this slice!
We made Pressed Cuban Pork sandwiches, Enchiladas and Chile Verde with the leftovers! Which was good because it snowed all week and I worked 12 hour nights during the snowstorm that paralyzed the Northwest! At least I ate good!
First, ya gotta get a hunk of the Forbidden Pig!
Boneless Berkshire CT Butt
Then ya gotta tie it up!
Then I rubbed it up with Smokey's BBQ Championship rub.
Then ya gotta cut up that Maple Mojobrick so it fits in the smoke box....
Turn that dial to 225* of the Litlle Red Smokette! and "Set it and Forget it!"
7 hours later, I wake up to this! And the roast gets pulled at 180* internal.
Rest for 20 minutes and cut into 1/2" slices.
Not much smoke ring, and I could have cut back on the amount of chunks I used, the Mojobrick was still strong and smoking after 7 hours, so a little went a long way.
It turned out very moist and you can see juices flowing from this slice!
We made Pressed Cuban Pork sandwiches, Enchiladas and Chile Verde with the leftovers! Which was good because it snowed all week and I worked 12 hour nights during the snowstorm that paralyzed the Northwest! At least I ate good!
