Pulled pork turned out great today. Smoked for 10 hours (overnight) at 225° on the RecTeq RT-700. I really love how satisfying it is to pull apart the pork shoulder when it’s completely cooked and so soft. The “Rib Rack Bourbon BBQ sauce” turned out really tasty, combined with the “Grilling Addiction” rub from Butcher
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"Peach Cobbler" (CC BY 2.0) by Wesley Fryer

"Biscuits and Sausage Gravy" (CC BY 2.0) by Wesley Fryer "Biscuits and Sausage Gravy" (CC BY 2.0) by Wesley Fryer

“Armadillo Egg Jalapeño Poppers” (CC BY 2.0) by Wesley Fryer “Armadillo Egg Jalapeño Poppers” (CC BY 2.0) by Wesley Fryer “Armadillo Egg Jalapeño Poppers” (CC BY 2.0) by Wesley Fryer

"Picanha Steak" (CC BY 2.0) by Wesley Fryer "Picanha Steak" (CC BY 2.0) by Wesley Fryer "Picanha Steak" (CC BY 2.0) by Wesley Fryer

Originally shared on our family learning blog in August 2009, as part of Sarah’s “International Cooking Show” project. This was perhaps the first cooking video I entirely recorded and published using an iPhone (the iPhone 3GS). I published this video to my own YouTube channel, but there are still 5 videos published to an “intcooking”
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