I like my butt rubbed and my pork pulled.
Member since 2009
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Pulled Pork Sammiches (lots of pix)
Dyal_SC
Posts: 6,050
Turbo'd this little dude at 325 deg f for about 4 hours with some Apple Wood and Whiskey Barrel Oak Chips. Never foiled...just let him do it's thing. It was about 3.5 or 4 pounds. Spritzed it with some Apple Cider Vinegar every so often. Served up on a bun with some SC mustard-based BBQ sauce, of course!!! 
Very, very good! 
The bark was out of this world delicious!
Melted right off the bone...
Oh yeah....
Comments
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No slaw on the Sammy? Looks great.
XLBGE, LBGE
Fernandina Beach, FL
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did you make the sauce? Recipe? I've never made mustard sauce.Would love a good recipe for itKeepin' It Weird in The ATX FBTX
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Cen-Tex, here is a recipe, but I can't vouch for it. On my to do list; http://www.meatwave.com/blog/south-carolina-mustard-barbecue-sauce-recipe
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That rocks Dyal. I cooked an 8 pounder Saturday. Started at 250 for 4 hours, then bumped it to 350. It was getting on to 6 hours in and I hadn't stalled yet, so at 170*, I cheated and foiled for the rest of the trip to 195*, and then turned out we got busy drinking and didn't pull it for 3 hours later. The FTC held it no problem, it only dropped 20*. Very moist, with a smoke ring, but I think I killed what bark there was doing the foil time.I like my butt rubbed and my pork pulled.
Member since 2009 -
Looks good Dyal... I had fast food hot dogs.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Looks awesome! I need to try some mustard based sauce, I haven't tried any on egg'd food yet.Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Looking really good! Look at all that bark on the featured sammie...bet that one was yours. Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Looks great! Onion rings too.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Nicely done @Dyal_SC! I could for that right now.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Even the onion rings look good
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What kind of rub did you use @Dyal_SC?
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
My stepson LOVES the mustard sauce on French fries.*******Owner of a large and a beloved mini in Philadelphia
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That is almost heaven on earth! Mustard sauce is the best!(For me, heaven in Bessinger's BBQ off 17 in Charleston. I've been eating that stuff since I was in the womb)
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Thx, guys and gals! I didn't make the sauce. I usually have Shealy's mustard based sauce in my fridge. @500, that looks like a good recipe...similar to what I make. I use apple cider vinegar in mine though, and I don't use ketchup. @bccomstock, it's a homemade rub that my buddy and I are working to get on the market. Name of our business is Blue Boys BBQ. You can find us online and on FB. @Eggcelsior, that is some good que! Used to eat there quite a bit when I lived in Charleston.
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