MaximumJEFF
Full Fledged Farker
- Joined
- Feb 21, 2012
- Location
- Fenton, MO
One of the motorcycle clubs I ride with asked me to cook for a small party we're having tonight. I needed some more pork practice, so pulled pork it is.
I went and got 4 butts from SAMs. Each is about 8lbs. Lightly coated them with mustard. Then covered them with my own rub. I put them on my prettiest UDS at 250. It's holds that temp well. But, I've got the iQue110 on to make sure. I'm using Royal Oak lump with a few chunks of sugar maple. I normally use Kingsford and apple. But, change is good, right?
Here's what they look like about 30 minutes in
Now I'm debating whether to foil or not. I'll look at 'em around 10am and decide then. More pics to come
I went and got 4 butts from SAMs. Each is about 8lbs. Lightly coated them with mustard. Then covered them with my own rub. I put them on my prettiest UDS at 250. It's holds that temp well. But, I've got the iQue110 on to make sure. I'm using Royal Oak lump with a few chunks of sugar maple. I normally use Kingsford and apple. But, change is good, right?
Here's what they look like about 30 minutes in
Now I'm debating whether to foil or not. I'll look at 'em around 10am and decide then. More pics to come
