The ole vertical gas smoker still coming through for me. These bad boys turned out amazing. Right at 11 lbs of pulled pork out of 20 lbs of butts. I didn't inject this time and love them just as much. Don't think I'll do that anymore unless it's for competition.
The main thing I've learned it that pan underneath collecting all the juices. That smoked water/fat poured back in after pulling makes all the difference.
by CowDungCollector
5 Comments
20 lbs of raw pork butt to 11 pounds of food? What happened?
Is that squeezable margarine/butter?
Pan juice is the bomb. I use a fat separator to keep it from tasting greasy.
Can’t go wrong with Meat Church seasonings!! Good choice!! How long did it take?
Thank god these aren’t some of those fuckin smoked watermelons. 🍉
They look cool…but pork they ain’t.