A six pounder, brined about 12 hours in salt, molasses, peppercorns, onion, and bourbon. Rubbed with cracked black pepper then C/S rib rub mixed with brown sugar. 12 hours in the Smokette at 225 (turned up to 250 about 10 hours in). Pulled at 190 internal and rested in foil for an hour. I just finished pulling it and it is amazing. No need for sauce or bread or anything else. I ate a ton of it while pulling, and my wife might just finish it off before bed. Thanks to SmokinOkie for the 101 and all the great posts here!
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