Hunterdrake
Member
- Messages
- 7
- Grill(s) owned
- Bull
Trimmed. Covered with Bad Byron’s Butt Rub. Put on at 225 last night. Covered this morning when temp reached 165. Turned smoker up to 250 and pulled off at 200. Good stuff!
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My family found it way to spicy.I tried Byron’s butt rub one time and must have had a bad bottle. It tasted like straight up cayenne pepper. I like spicy food but it was unbearable. I cut it 50/50 with brown sugar the next time and the pork loin was inedible. I threw it out and haven’t tried again. Had to be a bad batch. There’s no way people like what I had as hot as it was.
Looks just like mine that I pulled last PM. Thanks for the pic. What did you add if any to the pulled meat?/Trimmed. Covered with Bad Byron’s Butt Rub. Put on at 225 last night. Covered this morning when temp reached 165. Turned smoker up to 250 and pulled off at 200. Good stuff!
Nothing. Did try to see some Carolina Sauce but I did not like itLooks just like mine that I pulled last PM. Thanks for the pic. What did you add if any to the pulled meat?/