Got some ribs and chicken on the Pit Boss today. What y'all cooking today OB?
MPD280 said:
Have a brisket point and two meatloafs going on the WSM. My amazing bride wants burnt ends for her dad tomorrow. No sub or I'd post the pics so far.
dallasag00 said:
Recipe please!!
dallasag00 said:
Recipe please!!
I cut them into 1.5-2" slabs and take them off around 190, then eat them like a steak. Probably my favorite way to smoke pork.tsuag10 said:
I smoked about 20 lbs of pork butt on my WSM this morning to make pulled pork sammiches for lunch. We had a big group of hungry college kids over.
I like cutting the whole pork butt into a few slabs about 2 inches thick. Then I season them all up and cook to 205. Rest for 30min - 1hr and then shred.
I find that cutting them into slabs helps them cook faster and they have more surface area for seasoning and smoke. It also eliminates the super long, stringy pieces of shedded pork in a sandwich.