I started out with a 9 lb Boston butt, brined overnight in my butt brine:
1 gallon water
1 1/8 cup kosher salt
1 cup brown sugar
1 tblsp garlic powder
1 tblsp onion powder
1 tblsp cayenne
2 tsp black pepper
Out of the brine at 4:45 am yesterday, coated with yellow mustard and Famous Dave's Rib Rub, and into the #1 with a pan of apple juice and 5.75 ounces of Fruitawood's 7 year bourbon barrel oak. Temp set to 225.
Pretty standard affair, on this one. The only change was the oak. Verdict? Oak for pulled pork was suprisingly good! Milder than hickory, but still a good traditional smoke flavor. I'm a fan!
The butt hit 200 right about 5:00, so 12 hours total. Wrapped and in the cooler for 30 minutes, and then the pics below! Made some killer sammies!
