02/26/2024
Loaded Smoke Bombs from the Whiskey Barrel Smoke House
Pulled pork-
5lbs boneless pork butt
Inject with butter, garlic salt, & onion powder rub in your favorite rub seasoning ( we used Lamberts Sweet Rub O’Mine this time)
Smoke at 250deg on fruit wood (apple wood used this time) until internal temp hits 160deg, wrap and let stand for 2hrs off the heat
Smoked bake potatoes
5 large classic Russet potatoes (higher starches make fluffier potatoes)
Washed and dry poke multiple holes with a fork lightly braise potatoes with olive oil and season with freshly ground salt and pepper, smoke at 250deg for 2.5hrs or until internal temp is 205deg
Cheddar cheese sauce
Heat 2 tablespoons of butter until melted whisk in 2 tablespoons of flower while adding 1 cup of whole milk, bring up to heat and add 2 cups fresh shredded sharp cheddar cheese and whisk until creamy
Assembly
Pull pork to a shredded consistency, mix in your favorite bbq sauce, split potatoes and add pork, pour cheese sauce over entire potato and pork, add left over fresh shredded cheese and any of your favorite toppings, serve and enjoy!!!