Pulled Pork - Misippi Egger Style

EggSimon

Hello to all,

a few weeks ago I was looking for how to create a great PP bark.

Clark (Misippi Egger) gave me the hint of using his rub.
Clark sent me a ziplock of his rub. Thanks again !

Unfortunately it took again some weeks to give it a try. But today was the great day !

Here the pork:



this is the rub:



and the seasoned pork:



cooked for 12 hours in the small with hickory smoke @ 240 F.

here the result:

















was juicy and tasty. And with a great bark !

Clark, that rub rulz ! Thanks again !

Boatman

That looks great right there. Nice bark - I can hear it all the way from NY

Photo Egg

That looks spot on perfect.

Misippi Egger

Glad you finally got to use it. For some reason, on the way to work this morning, I was wondering if you had used it yet.

Great job on the cook - that pig looks really good! :woohoo:

cookn biker

That is beautiful!!

TheDirtyBurger

The bark looks effin' amazing. Do you think it was better than the bark you get from your "normal" rub?

EggSimon

TheDirtyBurger wrote:

Do you think it was better than the bark you get from your "normal" rub?

I would say yes. I have tried a few rubs for PP so far. Every rub has it´s pro´s and con´s.

But this one ist for me the favorit for PP. Not only because of the bark, all in all it was very approriate for PP.

Austin Henry

what internal temp was this pulled at?

Judy Mayberry

Oh Lawd, is my mouth watering! Great cook!

Judy in San Diego, only 60° today and I'm shivering.

TheDirtyBurger

So Clark where do I sent you money and/or my wife to get some of this stuff!