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Originally posted by EUROFAN:
Looks like a great hunt...and meal. Gainesville isn't "that" far away ya know.

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Originally Posted By Air-cooled:
Wow! Can you tell us your technique for cooking this. I'd like to try it.

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Originally posted by usncorpsman:
Here is my recipe if anyone wants it.

quote:

Originally Posted By Air-cooled:
Wow! Can you tell us your technique for cooking this. I'd like to try it.

Sure.

Ingredients needed:

Chicken broth
Yellow mustard
1/3 cup light brown suger
1/4 cup dark brown suger
1/4 cup Accent
1/4 cup Lawrys Season Salt
2 Tbsp Garlic Powder
2-3 Tbsp Cumin
1- Tsp salt
1- Tsp ground black pepper
1- Tbsp paprika
1- Tsp dry mustard
1- Tsp chili powder
1- Tsp Cayenne pepper

1. Sit the chicken broth aside.
2. Combine all the dry ingredients
3. Take the yellow mustard and rub the entire piece of meat down with it.
4. Use 3/4 of the dry rub to the coat the entire piece of meat. The yellow mustard will make it stick. Let sit in fridge overnight.

Smoking:

I use an offset smoker with lump charcoal and hickory wood. Put the meat directly on the grill and smoke @ 250 for 3 hours. The meat really does not take much smoke after 3 hours anyway. Pre heat oven to 225. Remove meat from grill, coat with the remaining 1/4 cup of dry rub and place into a baking pan. Add about 1/4” of chicken broth to the baking pan. Cover baking pan tightly with foil and cook @ 225 for 5 hours (time will vary depending on the size of the meat). The meat will be fork tender and the bone will pull away for easy shredding of the pork. The seasonings will mix with the chicken broth and creat a very flavorful juice that is poured back into the pulled pork making it super moist. You will also have the smoke flavor from the smoking process. Enjoy