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  1. What's on the menu today? Pulled Pork. A fresh batch of rub was made. Two large butts were trimmed, scored, rubbed and sealed in vacuum bags for overnight. The next day they were put on the smoke. The pork will be slow smoked at 225 for about 12 hours. These pictures are from before the foiling, which was done when the butts started to dip in temperature (the dreaded stall). They already have a glorious color and wonderful aroma, even though they are only at 160ish. All of the pictures are named descriptively; hover your cursor over the image for more detail.
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