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BBQRBBQR Posts: 68
edited 6:12AM in Off Topic
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  • BBQRBBQR Posts: 68
    So I was cooking these two Pork shoulders over the weekend. Standard rubs, times, temps, etc.

    They went on at about 1AM Friday night and came off around 2:30pm Sat afternoon, but the block party didn't start till 6:00PM.

    **So I took a little trick from Slap yo daddy rib recipe and sprinkled the Butts lightly with brown sugar and then double wrapped them in foil with a heavy splash of apple juice and placed them in an airtight cooler and went to a buddies to watch the Denmark soccer game.

    By 6:15 running late the meat was so moist and tender, it was falling apart before I could lift it out of the foil.

    My god was that good and still plenty hot.

    Earlier, I'd mixed up the redder version of the NC Vinegar BBQ sauce which was awesome!
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