BobM
Babbling Farker
- Joined
- Feb 16, 2012
- Location
- Long Island, NY
I cooked a 4 1/2 pound pork butt on my 18 1/2" WSM.
I injected it with a mixture of 3 parts apple cider and 1 part apple cider vinegar.
I rubbed it with my standard pork rub (sucralose, chile powder, paprika, garlic powder, onion powder, salt and pepper).
I cooked it at 250F in an unfoiled aluminum pan, for about 3 hours, to about 150F IT.
I then foiled it until it reached 190F IT, then started probing it for doneness, total cook time of about 6 hours.
I then let it rest for about a 1/2 hour.
I pulled it by hand, to get bigger pieces, since I was not making sammichs.
It came out really good, moist, tasty and tender, but not mushy.
I also made some fresh coleslaw.
I sliced up 2 heads of cabbage.
I mixed it with sucralose, celery salt, garlic powder, mayonnaise and white vinegar.
It was yummy.
Rubbed up and on the WSM.
Ready to be foiled.
Done.
Pulled.
Bowl o' fresh coleslaw.
Served up.
Beer o' the day.
I injected it with a mixture of 3 parts apple cider and 1 part apple cider vinegar.
I rubbed it with my standard pork rub (sucralose, chile powder, paprika, garlic powder, onion powder, salt and pepper).
I cooked it at 250F in an unfoiled aluminum pan, for about 3 hours, to about 150F IT.
I then foiled it until it reached 190F IT, then started probing it for doneness, total cook time of about 6 hours.
I then let it rest for about a 1/2 hour.
I pulled it by hand, to get bigger pieces, since I was not making sammichs.
It came out really good, moist, tasty and tender, but not mushy.
I also made some fresh coleslaw.
I sliced up 2 heads of cabbage.
I mixed it with sucralose, celery salt, garlic powder, mayonnaise and white vinegar.
It was yummy.
Rubbed up and on the WSM.
Ready to be foiled.
Done.
Pulled.
Bowl o' fresh coleslaw.
Served up.
Beer o' the day.
