Butchering another next week....Gotta use it up...
With the drive time that would be about right....
Someone here besides me that has a smoker.
Was going to start a brisket, but went to the doctor today and found out my Cholesterol is 299.
Damn you, delicious bark!
The local butcher makes a Chicken Florentine rolled up thing. It has cheese and spinach in it, plus some other stuff.
Low and slow at 225 degrees using hickory... DEEEElicious!
Are you going to "pull" it?
And if so, what are you tossing it with, if anything?
Boss (wife) hasn't let me know yet...my job was the meat...
Smoked a butt on the grill last year.
Used a vinegar recipe after pulling. I can't stand the smell of vinegar and did not how it was going to be, but it turned out very good. Tasty and moist.
I think called Carolina style.
Something like this, but there are more if you search "pulled pork vinegar".
North Carolina Pulled-Pork Barbecue Recipe | Epicurious.com