pork. 16 hours in the smoker, crush it all day on burgers and tacos.
enough left over to toss 1.5 pounds in the fridge and two 1 pound bags
keep it pretty simple.
Butt Rub seasoning
everywhere. Wrap in saran wrap and let it hang out in the fridge for
SmokinTex 1400 to 225°F.
Let butt sit
on counter for an hour prior to going into the smoker.
Cherry wood chips, about 3 oz of each.
into either top
or second to top rack, chips in. Refresh chips every 45 - 1 hour for
the first few hours.
& 18 hours later when the butt hits 195°F. pull it.
Wrap in some
of that HEB Texas Tough aluminum foil, toss it in a little cooler. Give
it 2 -
Shred it up.
- Kings Hawaiian Buns - Best Maid Pickles. Either homemade bourbon bbq
Stubbs. Maybe some homemade slaw if got time.”