@@edwinvalle-yh1hk hey-thanks for your question- I inject the butts with a mixture of apple juice and some “Heath Riles Pork Injection/brine. Then I put a mustard binder on and sprinkle with some garlic honey rub. Smoke with hickory at 225 degrees on offset smoker and put directly on grates for 3 hours ish till internal temp hits 165. Spritz butts every hour with apple juice. Wrap at the 165 temp in aluminum foil and put in aluminum pans to catch the juices. Pull at 206. Let rest for 10 hours in sealed Cambros hot boxes. Shred in its own juices and enjoy!
So... How do you make it dawg
@@edwinvalle-yh1hk hey-thanks for your question- I inject the butts with a mixture of apple juice and some “Heath Riles Pork Injection/brine. Then I put a mustard binder on and sprinkle with some garlic honey rub. Smoke with hickory at 225 degrees on offset smoker and put directly on grates for 3 hours ish till internal temp hits 165. Spritz butts every hour with apple juice. Wrap at the 165 temp in aluminum foil and put in aluminum pans to catch the juices. Pull at 206. Let rest for 10 hours in sealed Cambros hot boxes. Shred in its own juices and enjoy!
@@jimhodge8531 that looks very good
Thank you
And good idea on the garlic honey rub
God bless