kwtoxman
Well-known member
Another Weber summit grill cook. Bought a 7.2 pound fresh bone-in pork shoulder (aka pork butt) to make pulled pork. That's a 12 inch plate beneath the meat. Generous. Used a basic preparation including Meathead's memphis dust rub. Cooked low and slow at (a measured) 225F, with about one hour of smoking using hickory and apple wood chips, for a total of about 13 hours (to the finished internal temperature). I started at 11 pm the night before for a lunch meal the next day.
Combined with fresh kaiser buns, apple cider vinegar based coleslaw and Prairie Smoke and Spice Blue Ribbon Sauce. A national bbq competition outfit and winner, including multiple 1st's at the Jack Daniels World Championship Invitational Barbecue, http://www.prairiebbq.com/rubs-sauces/.
The reheat kicks azz as well.
Zooming in....
Combined with fresh kaiser buns, apple cider vinegar based coleslaw and Prairie Smoke and Spice Blue Ribbon Sauce. A national bbq competition outfit and winner, including multiple 1st's at the Jack Daniels World Championship Invitational Barbecue, http://www.prairiebbq.com/rubs-sauces/.
The reheat kicks azz as well.
Zooming in....
Last edited: