Sunday, August 7, 2011

Pork and Beans

Tonja and I had my sister and her family over for the weekend and I made a BBQ dinner for everyone.

Started off with a 9lb picnic, smoked with apple and cherry wood.  No seasoning during the cook.  After the pork was pulled I mixed in Wolfe Rub Original.
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After making the beans, potato salad and slaw I relaxed with a glass of Crown on the rocks (thank you Tonja) and a stogie.

Pork is done and ready to be pulled.

Ahh my plate.....pretty darn good.


  1. Wow, that looks fantastic.

  2. Do you normally smoke it this way (seasoning only at the end) or was this an experiment? If so, what are your thoughts on how it turned out compared to what you normally do?

    This has me wanting to give it a shot, great looking bark.

  3. Hi Chris, I have been doing this for a while now and absolutely love doing it this way and you can cook the pork at a higher temp and the rub/bark won't burn. I also do it with just simple salt and pepper and of all the ways the naked unseasoned butt is by far my preferred way. The natural flavor and smokiness of the pork is like heaven in your mouth. Seasoning could be optional, but my daughter loves Wolfe Rub Original on her pork. Give it a shot, I think you'll be quite surprised with the results.