Pulled pork from yesterday, smoked overnight and then finished in the oven. Chilly last night so it was easy to keep the smoker around 225', which yielded a nice smoke ring but also used up a lot of charcoal. Mopped the butts every few hours, and finished with a glaze of homemade BBQ sauce. These were huge pork butts, probably took 17 hours or so, and even so the meat near the bone was more in slicing than pulling range. Still, no complaints.
Pulled pork sandwich with homemade BBQ sauce and coleslaw on a potato roll. Leftover bacon and chorizo potato salad to go with, courtesy of Mrs. C.
The BBQ sauce was a Paul Kirk recipe, jazzed up with ginger, lemon zest, and lemon juice.
