Smokin-It User Forum!
Recipes => Pork => Topic started by: Norwester on January 25, 2019, 03:03:21 AM
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Second one on the #1, this one had a little more fat in it and is quite a bit juicier. I usually get Hormel pork from Winco and I learned not to salt
their chops as they brine inject and it takes very little salt if any. I've used a no salt "Creole Rib Tickler" rub on the butts but I think I could actually add a little because the butts are much less saltier than the chops.
6 1/2 lbs, ran at 225 until it hit 185 or so, and then bumped to 250. Pulled it at 205. 13 hrs, no wrap and Pecan smoke.
Off to have a PP sammich with vinegar sauce. :)
(https://i.imgur.com/sjLhxWx.jpg)
(https://i.imgur.com/a47MPwQ.jpg)
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Dang, that looks really tasty! Nice job.