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Ahhhhh! Spring is finally here.

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    Ahhhhh! Spring is finally here.

    What better way to kick off a new 'Q' season than with pulled pork. First off, I forgot how long it takes to properly do this - like 12 or more hours on a pellet pooper. Didn't start the cook until 2 PM and then realized, it wouldn't be ready to pull until sometime during my rest period - 2 AM or so. As it turned out, it got down to below freezing last night and the cook didn't get to that magic temp of 205*F until about 7:30 AM. I lucked out on that one and got my full 7 1/2 hours of sleep.

    I used the 'VETERANS RUB - Chicken & Pork' on it and let it set for about 4 hours in the fridge. Put it in the smoker about 2 PM, wrapped it in foil at 160*F at 10:00 PM, and went to bed. Here are some pics of the finished product.

    As it came off the smoker:

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    In the pan and ready to pull:

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    The sauce choice is yours. My pick for pulled pork is the GOLD, with the SWEET HEAT a very close second.

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    Next up will be some baby backs with some Blues Hog rub & sauce.

    Y'all get started now - ya hear!

    Looks great! I have some of the Veterans rubs and sauce from my secret Santa. I've tried the Chicken n Pork so far and like them.


      Looks pretty doggone good. I really like the Veteran's products, especially the Sweet Heat sauce. Just ran out, I need some more.


        I threw one on at 10 last night. Looks like I'm sitting at 187f almost 12 hours later.

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          Bacon explosion, Bacon wrapped in Sausage wrapped in Bacon. Need I say anything more, except PBR.

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            Very nice. I have not tried those rubs but they are on the list.





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