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Pork butt for the Fourth

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    Pork butt for the Fourth

    I was in the mood for pulled pork, so I got the PBC fired up. I used Steve Raichlen's 5-4-3-2-1 (actually a 5-4-2-1, since I dry brined). Five parts paprika, four parts brown sugar, two parts pepper, and one part cumin. I threw some apple wood chunks on for additional smoke.

    Here's when I cracked the lid to boost the temps, since it was starting to fall off . Click image for larger version

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    So far, so good!

    I made some of Huskee Original Shawsh and the East Carolina vinegar sauce from the free side for sauces.

    This PBC has now done butts on both coasts!

    #2
    There is going to be some good eating there in Poway tonight! Looks great.

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      #3
      That's a well traveled pbc

      Comment


      • tdimond
        tdimond commented
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        My career took us cross country about a year ago. It's been interesting.

      #4
      That’s an awesome looking butt you have there...LOL.

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        #5
        And the final product:
        Click image for larger version

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        • Sweaty Paul
          Sweaty Paul commented
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          Nicely done

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