been puttin my smoker to good use
 

3 weeks ago i did a brisket that turned out decent..good flavor..alright tenderness
2 weeks ago i did some baby backs turned out awful...good flavor..not tender enough
last week i did just some sausages - could not fuck those up turned out great

today i did some pork. Went weith a 13 hour smoke to an internal temp of 190 so i could pull it instead of just taking it to 160 and having slices

85% of it was pullable except for the very center it was a bit tougher but was still very good

http://f.cl.ly/items/0D0F3c0F1z0R2Y022J3L/IMG_0615.jpg


used just a local butchers rub that he sells and some mustard to hold it on

mmmh yummy

:thumbsup