Larsky
Diamond Member
I did mention it was not BBQ. So no further comment would be necessary.Oven: 200 seems to be ideal for pulled, IMOHard to believe that has 10 hours to go. If it already looks like that, it will probably be a crisp in 10. hours.Got a nice 5 lb. Pork Butt on the pit this morning.
Now for the 10 hour wait.
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Ya want it to look like this....the bark has a shit ton of flavor in it.
Ya try and get a bit of it into every sandwich.
It's not burned when you cook at 250 it's the caramelization of the sugars in the rub and the smoke.
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Did this at 225 ambient
Thats not BBQ.
And thats all I'm gonna say about it.