SteerCrazy
Head Chef
Rev's slathered Butt with some local Rufus Teague Rub. Prepped the butts at 10pm for a 2am wake up call
Homemade Carolina Vinegar based slaw, vinegar, sugar, celery seed, garlic salt and other goodies.....
The pork maxed out at 165* (as it always does) and was needing to eat by 6pm. So I did not refill the water pan, refilled with fresh lit coals and the smoker cranked up to 350*. Within 30 minutes the pork jumped from 171* to 185*. Added water to the pan, heat settled at 250* and pulled the pork off at 4PM. Foiled for 2 hours in a cooler, pulled perfectly!
Classic Carolina Pulled Pork Sandwich....MMM MMM
Homemade Carolina Vinegar based slaw, vinegar, sugar, celery seed, garlic salt and other goodies.....
The pork maxed out at 165* (as it always does) and was needing to eat by 6pm. So I did not refill the water pan, refilled with fresh lit coals and the smoker cranked up to 350*. Within 30 minutes the pork jumped from 171* to 185*. Added water to the pan, heat settled at 250* and pulled the pork off at 4PM. Foiled for 2 hours in a cooler, pulled perfectly!
Classic Carolina Pulled Pork Sandwich....MMM MMM