I couldn't stand it either. I took out a back strap off a big ole boar hog this morning. It thawed in the garage, trimmed up and I got it marinating in a different flavor profile. This will be more of a cuban style with some wet marinades of sour orange/mojo etc. When the butt comes off tomorrow morning, this will go on for sliced pork instead of pulled
Just so I have something to munch on tomorrow while cooking and throwing back some cold ones, I picked up some green peanuts to put on a boil. Any of you guys use Old Bay in your boiled peanut recipe?
Yeah. Just don't stick your face over the pot while they are cooking :nuke
Myron Mixon is a pompus idiot.... Sure he knows a thing or two about bbq, but still an idiot... I should have waited till Sunday to deliver that harness to you! :chef
I put the butt on last night about 10pm. Checked the temp right before I went to bed and it was right around 280. Woke up at 615 this morning and the temp in egg was right at 220.
Internal meat temp right at 200. Perfect for pulling
Wrapped it in a tin pan with heavy foil with some finishing sauce. Wrapped all that in a beach towel and put it in a cooler till we get ready to eat. It will still be piping hot later today from sitting
Put the pork loin on about 630 am. Just sauced it and will wrap it in foil pretty soon to finish
