try injecting your pork with apple juice or coke or dr. pepper then apply your dry rub let it set in refrigerator overnight then in the crock pot...
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Originally posted by Live2Hunt View Post[ATTACH]34051[/ATTACH]
FYI...
For smoking on pit the rule of thumb is 1 1/2 hours to the lb. at a pit temp of 250. Pull at an internal temp of 190.
A crock pot works well also cause you need to cook lo and slo to render the Fat & Cartilege.
JB in WTexas
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Originally posted by gooch View PostI made it last night for my self. Only problem was that I have 5 pounds of left overs. Excellent! I think next time though I am going to take the meat out of the crock pot about an hour or so early. Then place in a foil pan uncovered and put in the smoker to finish. Hopefully add a little smoke flavor to it.
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