Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: RAD on March 05, 2018, 07:57:43 PM
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It's been a while since i've done a pork butt and time was due. I injected with apple juice and rubbed with Meatheads Memphis Dust.
(https://s20.postimg.org/e2xrwjf4t/20180304_133908.jpg) (https://postimg.org/image/m8ftup3dl/)
About 5 hours or so
(https://s20.postimg.org/6a744jtq5/20180304_153553.jpg) (https://postimg.org/image/6a744jtq1/)
It's Ready. Natures popup thermo
(https://s20.postimg.org/jwcfayqhp/20180304_163213.jpg) (https://postimg.org/image/b1bl0g1p5/)
pulled
(https://s20.postimg.org/ttng40qdp/20180304_164148.jpg) (https://postimg.org/image/7uh1gt9jd/)
plated
(https://s20.postimg.org/ic2hyov8t/20180305_174354.jpg) (https://postimg.org/image/jecoh8e21/)
next day leftovers made BBQ spaghetti
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Looks delicious Ray!
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What Mike said!
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That is some great barkage
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Very Nice Ray! :thumbup:
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Nicely done partner.
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Looks wonderful :thumbup:
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Pulled pork is always good eats.
I sure like the ides of the smoked pork in the spaghetti. :thumbup:
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Thanks guys. I was really a good butt.
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I really like what you did with the leftovers. I'll have to try that with some zucchini noodles.
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Great looking pork butt and I also love the leftover idea.