Harry Tweeter had them pork butts on sale…grabbed a couple…what yall like to do with em?
The Morris Island Lighthouse www.savethelight.org
When I want hassle free, I rub it with white vinegar, Kosher salt and coarse ground pepper then wrap in aluminum foil and put it in large roasting pan. Next, put the meat in a 250 degree oven just before you go to bed and cook all night. Take it out the next morning, pull out the bones, remove meat in chunks, pull with two forks and hit it with your favorite sauce recipe. Very easy and tasty to boot.
Pioneer 222 Sportfish
Yamaha 250
They are about the easiest thing to cook on the smoker. Like Long Enuff, I usually cook them overnight.
“You don’t have a soul. You are a soul. You have a body.” - C.S. Lewis
I salt them and cook them in the oven in a turkey pan on a rack till they draw up on the bone real good and then let them cool enough to pull and remove all the fat. I pat and press the pulled pork in a towel to get all the grease off. I start at 400 for an hrish and then 300 for like 2 to 4and then let them cool in the oven till about 150 (like 2 hrs) before I pull them. The high heat at first really helps the fat melt off and there is usually almost no cartilage left when finished cooking. Once pulled I put half in a fry basket and lightly smoke for a few minutes on high heat smoke. You get crispy burntish tips and a better more controlled smoke in my opinion. Then I get food lion brand mustard sauce which is my favorite mustard sauce and white buns, and mix in just a little bit of sauce so people have a choice of smoked unsmoked and how much sauce they want. The pat and press grease trick is a game changer. Just don’t let your dog find the grease towel.
12-20 hours on the egg.
After being released, a lot of fish die, but a lot of them live also.
Where y’all going, I done been.
we season ours and my wife puts them in the crock pot all night on low. wake up smelling good throughout the house. also ; google bear claws online. they are about $8 and the best things in the country to pull your pork apart. have fun and good eats. on another thought i also put a couple on my REC TEC pellet smoker for about 3-4 hrs and let it rip.