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BARDSLJR

Father's Day Pulled Pork cook

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We had a really excellent pulled pork dinner for Father's Day Sunday (thank you, Dennis and Komodo-Kamado!) I had a two-pack shoulder/butt from Costco and prepared them very simply: photos show the raw butt, then slathered lightly with yellow mustard; rub was applied, a mixture of about 1/2 Dizzy Pig Dizzy Dust, with some coarse sea salt and restaurant grind pepper  added; the butts went into the smoker at about 280* and cooked for about 9 hours at 280-300 before coming off at 6:30 PM, being wrapped in aluminum foil and resting for an hour before being pulled and chopped for serving. The final two pictures were taken about 90 minutes before completion. The bark got several shades darker in the last hour or so...really lovely spicy, salty, smoky crust contrasting with wonderfully moist, sweet meat. The whole family was commenting that this maybe the best pulled pork, ever.  Served with my own barbecue sauce (not needed!), corn on the cob, cole slaw, buns, baked beans, and guacamole and chips. Pleasing adult beverages accompanied for the pleased adults....

Pre-preparation.jpg

With a little mustard slather.jpg

With Rub.jpg

Another view, with smoke.jpg

One hour out.jpg

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