My first pulled pork on the BESRG and it was AWESOME!
The dry rub that I used had way too many ingredients, so I won’t waste my time posting them. I will search for something more simple next time.
Also for this cook I could not have picked a windier day. So the times will need to be adjusted to compensate for the 3 flame outs that I had.
So rub down the pork butt with a dry rub, wrap in saran wrap and put in the refrigerator for a couple of hours. (Save the leftover rub and put more on after unwrapping butt).
Put wood chips in (I used hickory for this cook) and run high for 10 or 15 minutes. Reduce heat to low. Put meat in. (Fat side up) When meat reaches internal temperature of 140°, start spraying with apple juice. Spray every 30 minutes.
Pull meat at 205°. For the average butt this should be 4 hours or so.
Double wrap in aluminum foil and then a towel. Should rest for at least an hour. Shred meat and enjoy! (I used the Beast Clawz to shred.)
We used the Carolina Vinegar BBQ Sauce for the sandwiches. And Margo made some of Meathead’s cole slaw. Perfect side!
