Now I want you all to keep in mind that this is not one of those stuffy "pre-planned" reviews where everything is cooked in "logical clear concise" order.
Nah, as you have probably seen while following this review, there is no order, no rules, just real life cooking.
After all, after you get your new MAK, isn't that how it is going to be used??
OK, so here is one of those: "I wake up early in the morning on my day off, Wendy says there is a small pork butt I got thawed out that I forgot to tell you about" kind of mornings.
I like these kind of mornings!!
We were down in Bryan/College Station shopping one weekend and the big HEB there had full pork shoulders for .99 a lb limit two.
Wendy and I were shopping separatately
so we came home with four butts..........nice
I had already trimmed off most of the fat cap and cut them into "butts for two"
I feel there is so much fat deep in the shoulder the fat cap really serves much purpose........except for extra cleaning of the grill.
I scored the top of the butt for more rub coverage.
This rub was just plain SPG (salt-pepper-garlic)
Into the MAK at 275 degrees and even at this temp we had plenty of smoke.
Once again the MAK did its magic
No buns, no cole slaw.....just a man and his smokey pulled pork
I chopped it instead of shreading it.....look at that beautiful smoke ring......just the MAK.....no smoke tubes or gizmos....you don't need them with a MAK, see y'all soon.
