Seasined with Meat Church honey hog. Cooked at 275 for 5 hours then put in a foil pan with butter and brown sugar for another 2 hours until it hit 205. Rested in the oven set on keep warm for 3 hours. Easily the best one I’ve made.
by Eyesofthesouth9
1 Comment
I splurged on two 1/2 sheet size stainless hotel pans and a lid. When I hit the stall, I flip my butt fat down into the pan to finish the cook (foiled or not depending). I shred it right in the pan and toss the meat in the rendered fat before dumping it into the other pan to serve and store (hence the lid). It is cheaper in the long run than aluminum trays and I never run out.