So after finnish up the last of my exams I decided it was time to finally get back to barbecuing, regardless of the weather. I was in the mood for some pulled pork so I headed down to the local butcher shop to pick up a nice butt roast. After not liking the small boneless cuts that were on display I asked for a larger, bone-in cut and was presented with this 9 pound beauty:
So the next thing I did was prepare a brine, to inject into the meat. It consisted of Apple Juice, Water, Worcestershire, Salt & Sugar.
Next I covered the whole roast in yellow mustard.
Last but not least I gave the whole roast a nice coat of a rub whose ingredients will remain a secret.
The roast is now sitting in a plastic bag in my fridge and will be there till early tomorrow morning. Tomorrow it'll get around 14 hours in the smoker, be pulled apart, placed on a bun, topped with bbq sauce and home made coleslaw, and ready to eat.