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Pigmeat

500
500 Posts: 3,194
edited February 2016 in EggHead Forum
(2) 7ish lb. butts went on at 10:30pm Saturday.  I had the Egg loaded with lump charcoal with 2 big chunks of hickory for smoke. I ran it around 250. Pulled them off at 8am. Rubbed with a light coat of oil, then some kosher salt, then my homemade BBQ rub. I used a western Carolina Piedmont style vinegar sauce and my own homemade sauce. Held them FTC for 6 hours before we ate and they were still hot. Lots of leftovers to freeze for pulled pork nachos and such. And I made some Luzianne Tea infused vodka and mixed it with Lemonade to go with the pigmeat  
I like my butt rubbed and my pork pulled.
Member since 2009
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