Someone mentioned using Sriracha instead if yellow mustard as a binder for their pork butts. I decided to tryout their idea with this eight pound shoulder.
Rub was Sriracha, fresh cracked pepper, garlic salt, red pepper flakes, and a bit of brown sugar rubbed in on top.
Harris Teeter lump stacked in a freshly blown out LBGE. Hickory chips strewn throughout the lump. Three fist size chunks went on right before the meat.
Small water bath of mostly Apple cider vinegar, chipotle flakes, and minced garlic.
Mavericked at 275* CGW lower swing grate indirect plate setter legs up.
Can't wait - hoping to have this done sometime during the football game.
Thanks for reading!