MR. BMJ
Senior Moderators
Staff Member
- Sep 21, 2011
- 2,478
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Pulled pork using Malcolm Reed's recipe and style of cooking the butts/shoulders. Slathered them with yellow mustard and Malcom's Hot Rub, then cooked them at 250F in my RecTec for about 4.5 hrs. After that, I placed the butts into a half foil pan each, poured some of Malcom's Vinegar BBQ sauce all over them, and then I wrapped with foil and baked them in the oven at 250F until they reached 200F internal. Took them out, coated the butts with a 50/50 mix of the vinegar BBQ sauce and some Sweet Ray's Honey BBQ sauce back in the smoker for 15-20 minutes. I was supposed to take more pictures, but was feeling the pressure of getting at the rest of the food done that day, lol.
Also cooked....Stuffed Jalapenos, ground beef crock pot enchiladas, grilled BBQ Polish sausages, a tortellini mixed salad, bought like 6 extra pizzas for the kiddos (hence the Little Caeser's pizza's on the other pizza thread, lol), chips/dip, cake, ice cream.....and I had some Copenhagen
Also cooked....Stuffed Jalapenos, ground beef crock pot enchiladas, grilled BBQ Polish sausages, a tortellini mixed salad, bought like 6 extra pizzas for the kiddos (hence the Little Caeser's pizza's on the other pizza thread, lol), chips/dip, cake, ice cream.....and I had some Copenhagen