Pork BBQ

I cooked some pork barbecue yesterday, and took pictures.
I injected the meat with a mixture of apple juice, brown sugar and salt at about 6:00 a.m.






Started the coals at about 7:00 a.m.







Applied a mustard moisturizer,







a seasoning rub,







and placed into the cooker at about 8:00 a.m.







Initial temperatures, 248° in the cooker, 41° meat internal temp.







It's going to be a long day. I need to be comfortable. The coffee cup later became a bottle of beer and eventually, a glass of wine.






The final product at 7:00 p.m.







There were some intermediate steps that I didn't photograph. After about 3 hours, internal temp 130°, I sprayed the meat with apple juice and continued to cook. After about another 3 hours, internal temp 160° I double wrapped the meat in foil after pouring on a wrapping mixture of butter, honey, brown sugar, yellow mustard and water. Then back into the cooker for another 2 1/2 hours to internal temp 192°. Then wrapped in plastic wrap, insulated with beach towels and placed in a cooler to rest for about an hour. Then unwrapped, lightly coated with the seasoning rub and back into the cooker for about 30 minutes. Then drizzled with bbq sauce and into the cooker for another 20 minutes. This is from my favorite cookbook, Serious Barbecue by Adam Perry Lang.

Oh, it was delicious.