I did a pork butt over the weekend.
Rub the but in olive oil and then applied a generous coat of gunpowder seasoning the night before. Then wrapped in plastic wrap and refrigerated over night.
I took the pork out about 1 1/2 hours before cooking to let the meat warm up.
Then applied 6 hours of hickory at 220 and continued to cook until IT of 195. I only opened the Bradley to change the water. Then did FTC for 3 hours. The meat had a IT of 150 after FTC. Proceeded to shred and eat on a white hamburger bun with gunpowder sauce and coleslaw.
It turned very good and nice and moist, barely had to work to shred it.
Just wanted to thank everyone for their input and help.
No pictures, didnt happen. :D
Sure sounds good though. :o
Didn't take any pictures, I will do that next time.
I'm going to do something similar to a frozen butt later this month. I'll be using yellow mustard instead of olive oil and I'm going to add some brown sugar to the Gunpowder. Probably no marinade.
Let me know how it turns out adding brown sugar to the gun powder.
Quote from: TedEbear on May 17, 2011, 07:25:03 AM
I'm going to do something similar to a frozen butt later this month. I'll be using yellow mustard instead of olive oil and I'm going to add some brown sugar to the Gunpowder. Probably no marinade.
So how did it turn out?
Sounds awesome!
triple 3 gunpowder :o