Reply to "Any winemakers out there?"

Former Member

Ok. The 8 pound butt went in last night at 8pm on 250*. I slathered it with mustard first, then I threw a rub together and put it on thick. Got it out today at noon (16 hours) at 204*. Wrapped in double HD foil and double towels and rested in a cooler for 3 hours while we cleaned house. We pulled and my wife made cole slaw and we had it on hotdog buns, no sauce. My wife said it was the best BBQ pulled pork she ever put in her mouth! I don't know if the wine-soaked french oak made any difference, but it was the first time I used mustard.

7/8/059:40 PM

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