Pulled pork

[Capt. Brett]

I've see a few threads on here and thought I'd give ya my take. The beautiful thing about BBQ is there is no wrong way to do it. With that said here my way.

Seeing how it the weekend and I'm getting my drink on I figured WTH let's get this done before the hangover sets in. So here we go.

Found a nice 6.5 lb pork butt

Looks good but I love bark and with that fat cap that's not gonna happen so get out knife and let's clean it up.

Ok this is better.

With that done time to get Spicey. I like a little sweet, a little heat, and a little savory.

[Capt. Brett]

With that done time to apply the heat. 225* with apple and cherry

Time to set back and enjoy a good brew

.

3 1/2 hours later color is right now time to wrap

.

[LGC]

Whether ribs, butt, or brisket... I prefer to avoid the crutch and give more time for the collagen to break down and the bark to form. Either way, I'll happily dig into anything cooked in smoke at 225!

[Capt. Brett]

I wrap more to keep the smoke from becoming bitter. Different strokes for different folks that why I love BBQ.

[Capt. Brett]

203* and she done. Blade bone is clean as a whistle. Life is good.

[Ethernut]

I'm a huge proponent of cutting off the fat-cap. Much more useable bark. Nice work!