Smoke®
Full Fledged Farker
I had the smoker at 240° and the butt oiled and rubbed at 8:00 AM and used seasoned pecan wood. I have friends coming for lunch today that wanted pulled pork. The butt cooked for 12.5 hour before it reached an IT of 194° and probed very tender. I pulled wrapped and rested in a cooler for 1.5 hours.
The bone lifted out clean, you can see the cavity and my home made pulling fork made from maple and SS tig welding rods.
Butt pulled, very moist and tasty. I hope my friends enjoy, I know I will!
The bone lifted out clean, you can see the cavity and my home made pulling fork made from maple and SS tig welding rods.
Butt pulled, very moist and tasty. I hope my friends enjoy, I know I will!
