john a
Executive Chef
Had the butcher cut a butt in half, cooks faster and get more bark that way. Injected and rubbed; ready for the smoker.
Nine hours later they’re ready for a rest. After foiling I wrap them in newspaper in put into a cooler for at least one hour.
Time to pull them. The bone should come out clean and easy.
Pretty darn good pulled pork plate
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Nine hours later they’re ready for a rest. After foiling I wrap them in newspaper in put into a cooler for at least one hour.
Time to pull them. The bone should come out clean and easy.
Pretty darn good pulled pork plate