FLBentRider
New member
Started with ~30lbs of pork shoulder butt:
Two of them rubbed with John Henry pig rub, the other two with John Henry Pecan rub
Into the MAK @225F with BD Hickory
At an IT of ~160F, I wrapped in foil. At an IT of 195-200F, I rested them about an hour, then they are ready to be pulled
pulled
I cooled it down and refrigerated for re-heating Saturday night
It was cold out - representin' in my BP hoodie
Yeah, he's excited
The Mrs made "Calico beans"
The pulled pork- I ran all of the foil drippings through a fat separator, and put all that liquid back in with the pork
to be continued
Two of them rubbed with John Henry pig rub, the other two with John Henry Pecan rub
Into the MAK @225F with BD Hickory
At an IT of ~160F, I wrapped in foil. At an IT of 195-200F, I rested them about an hour, then they are ready to be pulled
pulled
I cooled it down and refrigerated for re-heating Saturday night
It was cold out - representin' in my BP hoodie
Yeah, he's excited
The Mrs made "Calico beans"
The pulled pork- I ran all of the foil drippings through a fat separator, and put all that liquid back in with the pork
to be continued