Chris Sherman
TVWBB Super Fan
Sorry, some of the pics came out kind of blurry.
9.5lb Picnic.
No trim, skin intact.
Injected with Harry Soo's injection found here: http://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/2/
Tiger for the hot sauce. Reserved the remainder for the foiling liquid.
Rubbed with a 3:2:1 of Bad Byrons, John Henry's Pecan and Honey Powder.
Injected and rubbed.
Back in the fridge while I fired up the WSM with 50/50 Hickory/Apple. Dry foiled water pan. Target temp 250. Used the IQ110 ATC.
Meat on at 9pm meat side up.
No alarms all night until around 7:30 am when IT of 165* reached. Silenced..back to sleep.
Wandered out at 9am when IT was 174* and foiled with the remainder of the injection liquid and topped with a stick of butter sliced lengthwise.
195* reached around 11:30am, removed and place in the microwave to rest for an hour.
12:30 - Removed skin and fat, pulled and served sliders.
I really should have done 2 because all was gone by dinner on Sunday.
Most flavorful, moist and tender pork I've done. I think keeping the skin on, while unfortunately reducing the amount of bark, helped hold the moisture in.
In retrospect, I don't think I would have changed a thing about this cook and will definitely repeat this process.
9.5lb Picnic.
No trim, skin intact.
Injected with Harry Soo's injection found here: http://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/2/
Tiger for the hot sauce. Reserved the remainder for the foiling liquid.
Rubbed with a 3:2:1 of Bad Byrons, John Henry's Pecan and Honey Powder.
Injected and rubbed.
Back in the fridge while I fired up the WSM with 50/50 Hickory/Apple. Dry foiled water pan. Target temp 250. Used the IQ110 ATC.
Meat on at 9pm meat side up.
No alarms all night until around 7:30 am when IT of 165* reached. Silenced..back to sleep.
Wandered out at 9am when IT was 174* and foiled with the remainder of the injection liquid and topped with a stick of butter sliced lengthwise.
195* reached around 11:30am, removed and place in the microwave to rest for an hour.
12:30 - Removed skin and fat, pulled and served sliders.
I really should have done 2 because all was gone by dinner on Sunday.
Most flavorful, moist and tender pork I've done. I think keeping the skin on, while unfortunately reducing the amount of bark, helped hold the moisture in.
In retrospect, I don't think I would have changed a thing about this cook and will definitely repeat this process.
