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!
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!
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