Tomorrow: Crispy skin smoked pork picnic shoulder on the Pit Barrel Cooker....

[The Tradition]

That's right boys... pulled pork with crispy cracklins mixed in! It don't get any better than that!

I'll be doing a modified version of this:




I don't have a ChudBox so the Pit Barrel Cooker will have to do.

I'm also not doing the vinegar-based mop, but will instead use BBQ sauce thinned with apple juice. I prefer sweet pork instead of the tangy, peppery pork.

I'm also dry-brining and will season the meat side with Malcom Reed's The BBQ Rub.

I have these awesome "Tailgaters" burger buns from Ball Park. They look fantastic.

Can't wait!

 

[The Tradition]

Well this was freaking FANTASTIC, but no pics because I got no replies, losers.