The beginnings of pulled pork and beans

Chili Head

Chili Head

New member
I slathered a butt with mustard and rubbed on a salt lick clone. Going into the Mack tonight for an overnight
Run.

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Stay tuned!




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Jables

Jables

New member
Wow, I just did the same. Used molasses instead of mustard. Also some yoshida injected into it. Tomorrow night is gonna be legendary!
 
Chili Head

Chili Head

New member
I almost used molasses too. I wanted to keep all the sweetness out of the meat. I always season my beans with just salt and pepper and the salt lick clone sould work out very well.

Into 390 for two hours of apple smoke then up to 245 until it gets to 195 - 200. The butts still partially frozen so it should take about 12 -15 hours.

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Plain plus jalapeño cornbread to follow.


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Chili Head

Chili Head

New member
Done!

I took two cups of the beans and emulsified them for gravy. Now the hard part..to let them sit until tomorrow.

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Dang they smell good!


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sparky

sparky

New member
that looks like a great idea chili. just made some pork butts myself. nice job buddy. can i have a bowl w/ some flour tortillas. going to need some milk too plz. ty chili.
 
Chili Head

Chili Head

New member
Like I was going to be able to wait until tomorrow to eat some.. HA!!

Tossed some jalapeño and plain corn muffins into the MAK at 400 for 16 minutes.

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Done!

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Jalapeño muffins and beans with soileaus..someone hold me :D

This was a first for me. Turned out great. The butt needed a heavier coating of salt lick but it's good! It will only be better tomorrow too!
I love my MAK!!

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