EdWort
Well-Known Member
Ah, New Year's Day Pulled Pork. I put these two Boston Butts on the Egg yesterday (posted a thread with a video called Butts On! but some mod deleted it).
Anyway, I take a Boston Butt from Sam's club, rinse it, pat it dry, then sprinkle it liberally with Bad Byron's Butt Rub and put it back in the fridge over night.
Now it will smoke for about 22 hours at 215 till it reaches an internal temperature of 195 degrees. I use a computerized electronic draft control to maintain the constant pit temperature which allows me to enjoy my beer and get a good nights sleep without the worry of the fire going out at such a low temp.
It's going to be some good eatin tonight!
Anyway, I take a Boston Butt from Sam's club, rinse it, pat it dry, then sprinkle it liberally with Bad Byron's Butt Rub and put it back in the fridge over night.
Now it will smoke for about 22 hours at 215 till it reaches an internal temperature of 195 degrees. I use a computerized electronic draft control to maintain the constant pit temperature which allows me to enjoy my beer and get a good nights sleep without the worry of the fire going out at such a low temp.
It's going to be some good eatin tonight!