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Apr 4, 2024 · Coat the meat with mustard, followed by a dusting of Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Pecan Rub. Rotate the meat and repeat the process on the other side. Set the Overnight Pork Butt directly on the Traeger Ironwood XL and set a ChefAlarm to 160℉. Shut the lid and let the meat smoke overnight.
- Pork Butt
Apr 19, 2024 · Rub the mixture all over the pork butt, ensuring it’s evenly coated. Sear the Pork: Heat a heavy-duty skillet over high heat. Sear the pork butt on all sides until browned, about 10 minutes. Roast the Pork: Cover the pork butt with foil and place it in a preheated oven at 325°F (163°C). Roast for 3 hours.
2 days ago · Admission and parking* are free for all registered members of the mall walk program. *Registered Mall Walkers enjoy free parking from 8 a.m. - noon on Tuesdays and 8 a.m. - noon on Fridays. (Participants must sign-up each time you attend for free parking.) For more information, call the new phone number at (914) 231-4539.
Apr 8, 2024 · This crockpot pulled pork recipe is amazing, just like my Slow Cooker Ribs Recipe. First, you want to put your Pork into the bottom of the slow cooker and top it with the onion slices. I just do a rough chop of the onions and throw them on top. Next, dump a half bottle of BBQ sauce on top. This is a good base and has all the sweetness that the ...
Apr 9, 2024 · For the pulled pork. Score the fat cap of the pork shoulder in a crosshatch pattern and season generously with your favorite BBQ rub. Let rub set for at least an hour before placing on the smoker. Set up smoker for 265°. Place the seasoned pork shoulder on the smoker and cook until 185° internal temperature then wrap in butcher paper.
6 days ago · Set temperature to 225°F, close lid, and preheat pellet grill 10 to 15 minutes. Place pork, fat cap side up, on grill grate, close lid, and grill, basting with apple juice mixture every hour, until a meat thermometer inserted into thickest portion of pork registers 150°F to 155°F, 5 1/2 to 6 1/2 hours.
2 days ago · Instructions. Prepare a smoker with wood or pellets (preferably hickory or apple wood) and preheat it to 225℉/107℃. Remove any packaging from the meat, then wipe it clean on all sides using paper towels. Be sure to clean the small bone or remove any extra liquid on the meat.
