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john a

Executive Chef
Joined
Jan 20, 2006
Messages
3,432
Location
Daytona Beach, FL
Had the butcher cut a butt in half, cooks faster and get more bark that way. Injected and rubbed; ready for the smoker.





Hard to believe that it’s winter



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.




Pretty darn good pulled pork plate

 
Great looking plate. Makes me want to thaw out a vac pac. ;)

There is a huge discussion here somewhere as to whether or not small cuts vs large cuts take the same amount of time to cook or not. I sure agree that you can get more rub on and also think that it is a great way to test different rubs and injections.
 
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