Hey Tim, the store was out of Butts. Figures. Well, I was in the store, so I guess they had at least one Butt huh?
I’ve got today and tomorrow off, so I’m starting now. I got a picnic shoulder since they were out of Butts. I scored the skin, then rubbed mustard all over it. Once the mustard was on, I coated it liberally in a rub and stuck it in the fridge.
Tomorrow I’ll smoke it skin side up. I’ve got a mix of hickory and mesquite. I’ll use the mesquite for the first round of smoke, and then rely on hickory for the rest of the cook.
I figure on 8 hours cook time at 225. When it’s done, I’ll let it rest in foil for 30-45 minutes and then pull it. Any drippings in the foil will go back into the meat. We’ll serve it on buns with a Carolina type sauce. I make the sauce out of apple cider vinegar, ketchup, and brown sugar.
Occasionally, we top the pulled pork with slaw. Since we’re having that as well, that is definitely an option.
How does my recipe for a Carolina type BBQ sauce sound? Have you got a better recipe since you’re actually there?