Making some pulled pork for Mother's Day and inlaws plus going to take in some to work on Monday to share. I had 14lbs of boston butt in the freezer for a little over 2 months now. Pulled them on Thursday night to defrost in the fridge but this morning took a few hours in cold water in the sink to get them 90% of the way defrosted.
Initially was going to inject with Italian dressing, but decided against it. Did two different combo rubs, first was Dizzy Dust and Red Eye Express, the second was Dizzy Dust and Applewood Rub from McCormick. Followed by a slathering of yellow mustard and a second application of the rubs. Using a few chunks of applewood for smoke.
There are a couple of firsts too, using the HighQ grate and the DigiQ X2 I bought from a member on here. Am a bit weary as we had lots of storms last night, but hoping we are through for the day. The DigiQ is in a ziplock bag, the extension cord plug is in sideways bucket but still need to figure a way to protect the fan.
Waiting for the DigiQ and the Dome thermo to get close now. Was reading 205 at the grid vs 305 on the dome. Both are calibrated, so just waiting for the platesetter to get warmed I guess.