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Reply to "What are you Smoking (BBQ)?"

Greet minds think alike.  I put an 8 lb on at 5 AM Sunday morning at 225 (hit 250 for a long while and shortly at 275 until I got it back down).  Mix of 2/3 apple wood and 1/3 hickory.  4 hours smoke.  Wrapped for another 5.  Pulled at 2 PM after it hit 193 internal and a fork would insert and twist as well as the bone would twist when checked.

Mr Brown Sucor Rub overnight and second rubbed 30 minutes before hitting the smoker coming up to room temp.

Pulled at 9 hours right before re-wrapped and placed in a cooler to stand for 2 more hours.

Approximately 6+ lbs of pulled porky the pig goodness.

Last edited by wineismylife
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