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NotThamesWater
ChasnotRobert
@HatBeard
3kg half boston butt from grid iron meat co all trimmed, rubbed and wrapped up ready to go when I get the kamado going at 7am tomorrow morning.
gonna be following this...
https://www.meatchurch.com/blogs/recipes/pulled-pork
tl;dr version ->
using hickory for the smoke, smoking at 135c til 73c internal. whack it in foil pan with butter, sugar some apple juice and cover tightly with foil and continue to cook up to 96c internal.
assuming all goes well, will be serving it pulled in rolls with slaw and pickles with some bisquik cornbread on the side to mop things up.
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