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my best bbq to date

SteveinTNSteveinTN Posts: 228
edited 7:18AM in EggHead Forum
about 19.5 libs
- simple butt rub and mustard


- cooked fat side down for first 14+ hours at 220 degrees
early smoke with jack chips


pulled pork
at about 170 degrees i wrapped in foil fat side up. I pulled them at 200 degrees. The cook was just over 17 hours. I let them rest in a cooler for an hour. They looked GREAT cant believe i did not photo the cooked buts. I unwrapped and ripped off a chunk and started dipping in sauce.


Have a great day - steve


  • Gator Bait Gator Bait Posts: 5,244

    Congratulations Steve, that's some great looking pork. Your starting to make me hungry awfully early. :)


  • Looks great! I'm not a mustard fan but i should try that recipe sometime. I've seen too many pics and read too many great posts about it to ignore it!

    How much Jack chips did you use and how long did they smoke for you?
  • SteveinTNSteveinTN Posts: 228
    i used two of the red plastic cups full of the jack Daniels chips that had been soaked in water for an hour of so.

    i had about a half of a cup of dry chips mixed into the lump when i loaded the egg. I have a closest full of all types of chips but the jack chips give flavor but don't overpower.

    the pork had a fantastic smoke ring.

    I did not pay attention to how long they produced smoke. My guess lots of smoke for 5 min then light smoke for a long while.
  • I really like the Jack chips flavor too.

    Thanks for the info.
  • rosrosrosros Posts: 408
    A lot of pulled pork being smoked today. Yours look great.
  • BacchusBacchus Posts: 6,019
    Looks like the wet rub might have prevented the formation of bark. Was that your intention?
  • SteveinTNSteveinTN Posts: 228
  • SteveinTNSteveinTN Posts: 228
    Yes limited bark a plan - but I have assumed that foiling it the last 30 degrees was making the bark be light. Could be a bad assumption on my part. I have allways used mustard and foiled. My wife Is not a fan of the bArk and I am ok with less also.
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