Pulled Pork

Well, just so I don't leave ya hanging...

We finally did smoke that pork last Saturday. It took a good 12 hours, and even then it wasn't quite up to the right internal temperature. We had rubbed one with Bad Byron's Butt Rub seasoning, and the other with a homemade rub from my new Sandra Lee Semi-Homemade Grilling cookbook. (Couldn't really tell much difference in the end result, though.) Plus, we sprayed both with apple juice every so often during the smoking process, of course. They were cooking in our V-Rack with one of those disposable aluminum drip pans. But at midnight, we were extremely tired and wanted to go to bed, so we pulled it off the Egg and put them each in their own aluminum pan and covered them in foil to keep them cozy and moist (at 200F) in the oven overnight. Sunday morning, when Bryan went to shred it, the meat was falling-apart, peeling-off-the-bone tender. And yummy too!

Anyway, Sunday evening we fed it to our new Journey Group friends, and I must say -- it was a HUGE hit! Even better than Jim & Nick's BBQ (local restaurant), they said. And, of course, since we smoked TWO pork butts, we're STILL eating leftovers! Oh, yes we are...so hurry on over while I make some sweet tea to go with it.