Going at 225 we’ll see how long till it hit temp Brined in salt water overnight injected with salt water and garlic powder then rubbed with honey mustard and black pepper I hope it turns out better than the Mac and cheese yesterday
https://pic8.co/sh/G9AgEC.jpeg Got done a little quick hit 190 in 6 hours there’s a small dry spot in the center the size of a baseball but the rest of it turned out very well I’ll try a little cooler next time .any other tips to get rid of the dry spot are appreciated
Damn, I’m hungry now! 😍
A few tips:
inject with apple juice if you are going to inject (I don't brine myself)
make sure that you take the meat out of the fridge a couple of hours before it goes on the pit (room temperature)
honey just burns off during a long cook, I use honey (and brown sugar and butter) when I wrap it after about 4 hours of smoke), use a rub instead.
cook at 250 but don't pull it off of the pit until it hits 205 internal, which I have found is the best temp. you get great pulled pieces but not mushy.
let me know if I can answer any other questions!
Pulled Pork from my last cook on 12.11.2018 https://i.imgtc.com/Y5dNX2T.jpg (open link in new window)
How long does it take to get to 205 . I’ll try apple juice next time but I will never not brine ,have you tried it?
never tried a brine and to be quite honest I don't inject either. if you have a good piece of pork you really don't need to.
10 hours at 250ish.
That’s probably the trick I think I paid 17 dollars for both butts
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