Used Myron Mixon Hog Injection recipe ... for injection surprisingly enough
Rub was the GMG Pork rub with extra mustard powder & a little bit of Tarragon added.
I basically injected & rubbed 2 hours before putting on the Weber.
I tried Snake Method with Coconut Turds for the first time ... had 2 rows of 2 high ... about 60 once all lined up. Man it was fun getting them to sit nicely so that they'd burn consistently.
Fired the fuse up with about 13 lit coconut turds. After about a half hour it settled at 110c. I placed 3 big apple chunks along the first half of the snake.
About 3 hours later it was looking pretty darn good & decided it was time to foil, before foiling though I quickly basted with a variant on Myron's BBQ Baste Recipe (basically added onion, more garlic & less salt)
After 2 hours foiled, I pulled it out & the temp was 95c internal, I seriously contemplated pulling it out then & go for town on the pulling ... but bark is needed!! So I basted up a bit more & opened the vents all the way ... was running at about 135c then.
So waiting was a good thing ... my heart was sinking a little when I noticed the internal temp dropped to 83c, but a half hour later it was raging away & it got to 95c ... & the results...
Very glad I decided to wait the extra ... bark was fantastic, smoke ring great & flavours were just how I like it!
But then I went & completely ruined it by buying this sauce to have on the rolls with it ...
Well not completely ruined it ... & I do apologise to our Kiwi brothers who are on here, but I can pee out a better sauce than that .... Ah well lesson learned!
Apologies for the quality of the pics & as usual thanks to all posters, so much info & fun to be had.
