Super freakin tender and tasty. Roughly 3lb pork shoulder smoked at 225 for like 7 hours and then rested in the over for 2. Pulled it apart and it just melted. Next time I’m gonna try injecting it with apple juice and apple cider vinegar. Otherwise, great freaking dinner.
by jnabb69
4 Comments
Probably a much better smoky flavor than my sous-vide version with Wright’s hickory smoke extract!
Glad it turned out well, looks great.
My SIL loves to use his pellet smoker and one of the things he does best is pork butts. My thing is, I don’t always like it pulled. Sometimes I just crave juicy slices to eat on a plate. So now, just in case, he leaves me a couple slices and pulls the rest.
Well done! Try the injection with salt added and let it sit overnight (wet brine). Just be sure that the rub you are using doesn’t have salt as the brine process is all the salt you’ll need. Pork butt does amazing with an injection brine, amps up the flavor and helps keep it juicy and tender.
Pretty much all BBQ does better with a brine, if anything just rub it with salt and let sit overnight (dry brine).