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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“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