The weather around here has been poor to say the least and I am out of pulled pork.
I wanted to follow this plan
http://www.letstalkbbq.com/index.php?topic=2347.0 written by Hub
Picked up 4 butts from my local butcher
Injection comes from a fellow from another site. It’s very good I think.
1 cup apple juice
¼ cup water
½ cup salt
½ cup dark brown sugar
¼ cup agave nectar ( I used Canadian maple Syrup)
1 tbs worcestshire sauce
Heat over medium heat until salt and sugar are completely dissolved. Allow time to cool.
Rubs,
I used three. I used Hubs on two, one with Lysandres and one with Traeger
The one we liked the best was Hubs. Thanks.
Butts on the upper level and water pan on the lower
I started with about 2 hrs of smoke then raised the the temp to 235F. I did all this late at night hoping to be up early in the morning to foil at the 140/150 mark. They went faster than expected.
Foiled at 160/170
1351 smoking away at the break of dawn
Sorry no pic's coming out of the foil but here are a couple shredded
Vacuum Sealing
Plated without Slaw
Plated with Slaw
Overall comments,
All the meat was very moist and my wife liked it a lot. We also like a more pronounced bark as the foiled butts the bark is soft. I think next time I will only foil half and combine the two?
Thanks for viewing