The wife loves pulled pork and wanted some this holiday weekend. Bought a 10lb. butt on sale. I injected it with Harry Soo's recipe on Saturday and fired up the smoker at 5:30 Sunday morning. Put the butt on at 6:00. Kept the temperature at 225-250. Wrapped it when it hit 165 and pulled it at 200. Put it in the cooler for an hour, and rested it out of the cooler for 30 minutes. It was super moist and tender. I pulled what we needed for supper. I'll pull the rest today and vacuum pack and freeze it in meal sized portions.
Chicken wings today.
Have a great 4th.
Gill
Chicken wings today.
Have a great 4th.
Gill
