The Dickey's crew came by to show us how they made this meat masterpiece.
6 TBSPs Dickey’s Barbecue Pit brand Rib Rub (sold at Dickey’s)
1 Pork Butt (5-7 pounds)
Kielbasa Sausage link(s) found at most grocery stores
Additional ingredients to build your Pulled Pork & Polish Sausage Westerner:
Cheddar Cheese slices
Toasted Hoagie Bun
Fresh onion (optional)
Pickle slices (optional)
Rub pork butt with 6 TBSP Dickey’s brand Rib Rub
Foil boat the pork butt
Smoke at 225 degrees F. for 14 hours
Fork test, and verify internal temperature is 165 degrees F.
Grab squish tickle method to serve.
Smoke sausage links at 275 degrees for 20 minutes and verify internal temperature of 145 degrees, Slice.
Pulled Pork & Polish Sausage Westerner BUILD:
Assemble your texas size sandwhich starting with your toasted hoagie bun. Pile on prepared pulled pork, then add sliced polish sausage. Add cheddar cheese slices, plus optional fresh onion, sliced pickles, and barbecue sauce.
ENJOY on its own, or pair it with your favorite side dish.
For More Info: https://www.dickeys.com/