niceguy0427
New member
I just finished pulling some pork. Started with just under an 8 lb. butt bone in.
I brined the butt for about 14 hours using Tony's pork brine recipe. Used 6 oz. Cherry and Hickory wood, filled a small tin with Cranberry/Cherry juice and placed it next to the wood box. Coated the butt with yellow mustard and Dave's Rib Rub. Put it in the smoker last night about 10 PM. I didn't notice any stall - I must have slept thru it!! I took it out after 13 hours and 45 minutes, double wrapped it in tin foil for about 2.5 hours. It was still hot when I pulled it.
The taste is awesome!!
Like I said my wife is loving this smoker.
I brined the butt for about 14 hours using Tony's pork brine recipe. Used 6 oz. Cherry and Hickory wood, filled a small tin with Cranberry/Cherry juice and placed it next to the wood box. Coated the butt with yellow mustard and Dave's Rib Rub. Put it in the smoker last night about 10 PM. I didn't notice any stall - I must have slept thru it!! I took it out after 13 hours and 45 minutes, double wrapped it in tin foil for about 2.5 hours. It was still hot when I pulled it.
The taste is awesome!!
Like I said my wife is loving this smoker.