« Reply #24 on: June 20, 2014, 04:02:19 PM »
I was in ND for Fathers Day. One of my brothers decided to do a pulled pork. Unfortunately, he decided the day before...
He was just going to salt and pepper it (my other brother doesn't like rubs...
) I happened to have a bottle of Fine Swine and Bovine with me (never leave home without my rubs.) Convinced him to at least rub it with FS&B and wrap in plastic in the fridge overnight. He has a BGE and put it on at 6am with apple and pecan. Hit 220 at 5pm - let it rest and pulled at about 6pm. It was excellent. Just a little flavor - but an excellent flavor from the rub. Even brother 2 liked it. Not many pictures - busy day - but not a unicorn either....
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