Did the pork low and slow. Put it on Saturday midnight @200f. Cooked till 160f internal then wrapped and finished off at roughly 200f internal. In total took about 15 hours including rest. Also managed to fit 75 wings on the 575 pro. God I love this thing.
by Cubonehoff
5 Comments
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If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
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Used Heath Riles garlic butter rub as base then topped with his competition bbq rub.
Did you wrap the pork at all or go no wrap for the entire smoke?
When you wrapped the butt after the stall, did you add some apple juice (or something similar)? That makes a big difference in how it comes out.
Did you not use a pan of juice while smoking it?