Intellicell Biosciences Inc (fka SVFC)

[trebeg]

Have a great 4th of July weekend yourself! The smoker will get a workout tomorrow. The pork (7.5 pound butt) will get prepped tonight with a good rub and then injected with other ingredients. It will smoke tomorrow for a good 7-8 hours at about 210 degrees until the internal temperature of the meat reaches about 185 degrees. I'll baste the pork every 60-90 minutes with a good baste (another recipe). I find a turkey baster works great. I like to use a combination of hickory and apple wood with the smoker and I use apple juice instead of water in the water container. The combination of all of the above leads to awesome pulled pork! Doesn't need BBQ sauce and has a bit of a kick too! Enjoy your weekend with family and friends MB25. That's really what life is all about.

SVFC$$$$