Kevin Glenn
TVWBB Member
My dad requested something different this year for Easter lunch - pulled pork. Two nine pound bone in boston butts that are trimmed, smothered with yellow mustard, and rubbed with my Palmetto Smoke #1 Rub. Fired up the 22 WSM with about 15 pounds of KBB and chunks of apple and hickory. Rainy and windy night so I moved the smoker under some umbrellas and use shelving boards to block direct wind into bottom vents. Put on the smoker at 8:30 pm. Sprayed with apple juice and more rub at 12:30 am. Sprayed and wrapped in foil at 2:30 am. Pulled from smoker and placed in cooler to rest at 6:30 am. Ran most of the cook around 254 degrees. Can't wait for lunch time to get here. Ran most of the cook around 254 degrees.
