Duck fat binder, dry rub. Camp Chef DLX 24. Bear mountain gourmet pellets.
225 high smoke for 4 hours. 250 for 1 hour to set bark. Wrap in butchers paper, 3 hours 250. Unwrap, 1 hour 250. Pull at internal 200. Rest 1 hour. Serve on bun with Jack Daniel's #7 (wife) and Sonny's sweet (me) sauce. Throw some chunks in Bush's baked beans and serve on side. NC style pork.
by gktravis
1 Comment
Nice I just did one myself. My 1st. Just dry rubbed and 225 for like 10hrs. Came out really well. Wanted more Smokey flavor but working on that for next time.