u/normansmylie

Put a good layer of Meat Church Season Salt and put it in the refrigerator for 9 days.

Got the PK360 to 225 degrees with B&B hardwood with pecan, cherry, and apple chunks.

Added a bottle of Jarritos Mandarin to a foil pan.

Hit the fat cap with a good layer of Kosmos Q Honey Killer Bee BBQ Rub.

Let it roll for 13 hrs till it hit probe tender at 202 degrees.

Going to make some BLTs and a breakfast bake with it.

Put a good layer of Meat Church Season Salt and put it in the refrigerator for 9 days.

Got the PK360 to 225 degrees with B&B hardwood with pecan, cherry, and apple chunks.

Added a bottle of Jarritos Mandarin to a foil pan.

Hit the fat cap with a good layer of Kosmos Q Honey Killer Bee BBQ Rub.

Let it roll for 13 hrs till it hit probe tender at 202 degrees.

Going to make some BLTs and a breakfast bake with it.

Got a good deal on a pork loin at Sam's for $9.

Marinated in apple cider vinaigrette, pineapple, white onion, and garlic for 48 hrs.

Got the pork on a 225 grill till it hit 138 degrees then wrapped in foil with a few pats of Kerrygold garlic and herb butter. Let it rest for 15 mins.

I cooked the marinade in a sauce pan to thicken it up for a sauce.

I roasted the brussel sprouts with duck fat and Potato Slayer at 430 degrees for 30 mins. I drizzled them with honey and balsamic vinegar.

1 can of whole jalapeños, 1 pack of chicken legs, and 1 bottle of Italian dressing. Dumped them all in a 2 gallon ziploc bag. Refrigerated for 36 hrs.

Got the PK360 to 225 degrees with hardwood charcoal. Added cherry and pecan chuncks for smoke.

Let them roll till they hit 190 degrees.

Easy and cheap.

The salt balanced out the sweet. Highly recommend.

This pulled pork sandwich had garlic mayo, creamy slaw, and bbq sauce.

Recipe:

Shaved the fat cap off and coated all sides in coarse sea salt. Let it sweat for 30 mins.

Placed the butt in a 2 gallon ziploc bag with 1/2 jar of dill pickle juice, 1/2 jar bread & butter pickle juice, and 1 bottle of Mojo marinade.

Placed the bagged butt in the refrigerator for 3 nights. I flipped the bag each night.

Took the butt out of the ziploc and coated all sides with Meat Church Gospel and Blanco then Blues Hog All In.

Placed the butt on a 225 degree PK360 using B&B hardwood. I used pecan, cherry, and apple chunks for smoke.

I made a spritz with 1/4 parts apple cider vinegar and 3/4 parts Dr. Pepper cream soda. I spritz every hour.

I wrapped the butt at 178 degrees foil. I pulled it off the grill at 204 degrees once it was probe tender.

Rested in a BBQ Blanket for 3 hours till it dropped to 145 degrees.

Clean bone, super moist, and deep flavor.

This sandwich had pulled pork, pepperjack cheese, creamy slaw, and bbq sauce.

Recipe bellow:

Shaved the fat cap off and coated all sides in coarse sea salt. Let it sweat for 30 mins.

Placed the butt in a 2 gallon ziploc bag with 1/2 jar of dill pickle juice, 1/2 jar bread & butter pickle juice, and 1 bottle of Mojo marinade.

Placed the bagged butt in the refrigerator for 3 nights. I flipped the bag each night.

Took the butt out of the ziploc and coated all sides with Meat Church Gospel and Blanco then Blues Hog All In.

Placed the butt on a 225 degree PK360 using B&B hardwood. I used pecan, cherry, and apple chunks for smoke.

I made a spritz with 1/4 parts apple cider vinegar and 3/4 parts Dr. Pepper cream soda. I spritz every hour.

I wrapped the butt at 178 degrees foil. I pulled it off the grill at 204 degrees once it was probe tender.

Rested in a BBQ Blanket for 3 hours till it dropped to 145 degrees.

Clean bone, super moist, and deep flavor.

Shaved the fat cap down and coated all sides in coarse sea salt. Let it sweat for 30 mins.

Placed the butt in a 2 gallon ziploc bag with 1/2 jar of dill pickle juice, 1/2 jar bread & butter pickle juice, and 1 bottle of Mojo marinade.

Placed the bagged butt in the refrigerator for 3 nights. I flipped the bag each night.

Took the butt out of the ziploc and coated all sides with Meat Church Gospel and Blanco then Blues Hog All In.

Placed the butt on a 225 degree PK360 using B&B hardwood. I used pecan, cherry, and apple chunks for smoke.

I made a spritz with 1/4 parts apple cider vinegar and 3/4 parts Dr. Pepper Cream Soda. I spritz every hour.

I wrapped the butt at 178 degrees foil. I pulled it off the grill at 204 degrees once it was probe tender.

Rested in a BBQ Blanket for 3 hours till it dropped to 145 degrees.

Clean bone, super moist, and deep flavor.

Got the PK to 250 degrees.

Sprayed the frozen chicken patties and sausage with duck fat. Used Meat Church Fajita on the patties and Franklin Pork Spice on the sausage.

Let them roll for about 80 mins with a chunks of apple, cherry, and pecan.

Easy day.

Trimmed the fat cap and any goofy looking fat off the butt.

Hit it with Meat Church Gospel and let it tack up before putting it in a 2 gallon ziploc bag. I added a 1/2 jar of dill pickle juice and kept it in the fridge for 48 hrs.

Got the PK to 225 degrees with B&B hardwood charcoal. Added 2 chunks of pecan. First time using pecan so I didn't know how strong the smoke would be.

Hit the butt with Blues Hog All In before putting it on the PK. I like the course grind of the All In.

Made a spritz using 1 part apple cider vinegar and 3 parts honeycrisp soda. Sprayed the butt about every hour.

Let it roll for 10 hrs until it probed tender at 201 degrees.

Put it in a baking pan covered with foil and let it rest in a BBQ Blanket till it dropped to 150 degrees.

It came out super tender and juicy. The bark was flavor packed.

Made a sandwich with raw white onion, dill pickles, creamy slaw, and Kosmos Cherry Habanero sauce.

Trimmed down the fat cap and any goofy looking fat off the butt.

Hit it with Meat Church Gospel and let it tack up before putting it in a 2 gallon ziploc bag. I added a 1/2 jar of dill pickle juice and kept it in the fridge for 48 hrs. I flipped the bag every 12 hours.

Got the PK to 225 degrees with B&B hardwood charcoal. Put a few chunks of pecan wood for smoke. First time using pecan and I was impressed with the flavor.

Hit the butt with Blues Hog All In before putting it on the PK. I like the coarse grind of the All In.

Made a spritz using 1 part apple cider vinegar and 3 parts honeycrisp soda. Sprayed the butt about every hour.

Let it roll for 10 hrs until it probed tender at 201 degrees.

Put it in a baking pan covered with foil and let it rest in a BBQ Blanket till it dropped to 150 degrees.

It came out super tender and juicy. The bark was flavor packed.

Made a sandwich with raw white onion, dill pickles, creamy slaw, and Kosmos Cherry Habanero sauce.

This was amazing. Super thick and rich. The carmel took it over the top.