Pork butt for the Fourth

[tdimond]

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 .
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!

[Donw]

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

[BFlynn]

That's a well traveled pbc

[tdimond]

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

[Dadof3Illinois]

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

[tdimond]

And the final product:

[Sweaty Paul]

Nicely done