Bob Mann
TVWBB Honor Circle
I made a 9 pound pork picnic shoulder.
I took the skin off and injected it with a mixture of apple cider and apple cider vinegar.
I coated it in my standard pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper).
I cooked it on my 22 1/2" WSM at 250F, in an uncovered aluminum pan. When it reached 140F internal (about 4 1/2 hours), I foiled the pan. I let it cook until it reached an internal temperature of about 185F, then started probing it for doneness. Total cook time about 10 hours.
I soaked 6 ears of corn in salt and sugar for a few hours then cooked it on my S-330.
I made some quesadillas (cheese and pulled pork) on my 22 1/2" OTG.
It was delicious!
On the WSM.
Ready to be foiled.
Done.
Pulled pork sammy.
Quesadilla.
More quesadillas.
Corn on the S-330.
Beer o' the day.
Thanks for looking.
I took the skin off and injected it with a mixture of apple cider and apple cider vinegar.
I coated it in my standard pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper).
I cooked it on my 22 1/2" WSM at 250F, in an uncovered aluminum pan. When it reached 140F internal (about 4 1/2 hours), I foiled the pan. I let it cook until it reached an internal temperature of about 185F, then started probing it for doneness. Total cook time about 10 hours.
I soaked 6 ears of corn in salt and sugar for a few hours then cooked it on my S-330.
I made some quesadillas (cheese and pulled pork) on my 22 1/2" OTG.
It was delicious!
On the WSM.
Ready to be foiled.
Done.
Pulled pork sammy.
Quesadilla.
More quesadillas.
Corn on the S-330.
Beer o' the day.
Thanks for looking.
