A Mike Coffman inspired cook


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
I was very impressed with Mike's cook, and decided I needed to try it. Only I have guests over, so I need to cook 20 LBS

http://tvwbb.com/showthread.php?51784-Smoked-and-Braised-Pulled-Pork

Here's what 20 LBS looks like, I thought it to be boneless

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Then comes the home made rub

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And then fire up the beast

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Next post, loading the 18.5"
 
I found out that it was not a boneless, so already I have to modify the plan from Mike's

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It's 6AM, everything is on, time for a cup of coffee

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And make the "braise" No cheap Guinness like Mike uses, only the good stuff here pal

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Will be putting them in the pan with the braise at 9AM, time for some more coffee
 
I guess mustard powder might be the better choice but since it's just braise, no worries about the mustard floaters

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Snacks

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Wow Chuck, what a post. Those butts look awesome. Snacks too. I'll tell you what else is awesome is your yard and cooking gazebo. Looks coastal. Great job.
 
So the 3 hours smoke is up and time for the 5 hour braise. I wanted to be at least 150 as that's about when the stall starts (evaporative cooling) and since I'm braising the rest of the way, I wanted to be sure the meat was sweating

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Let the braising begin
 
I love my lil' man cave (gazebo) It's beautiful morning this morning, but will probably get north of 100 degrees today. There was a 100 acre fire about 15 miles west of my house this morning. That makes for some excitement
 
That looks like a great way to do pulled pork, must give that a try real soon. Nice sides too.
 
This was an amazing cook, Thank you Mike Coffman for the method

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Fantastic looking pork butts Chuck! Your welcome too! :) I really like it done this way as it is a lot quicker and too me
it was more tender and juicy.
 
Cool cook and awesome pics!!!! What is in the filling that your Wife is putting in the tortilla/wrap?
 
Thank you so much for documenting all of this. I enjoy and learn so much from all these details! That cook looked like a lot of fun. Love your gazebo.
 
Final pix, pork be pulled

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I'll have to get back with you John on what's in the wraps. They're good and were gone before I made the scene, lol

Everyone have a good weekend, GO GIANTS
 
There certainly was smoke flavor and a ton of pork flavor, I think I would maybe go a little longer on the gril thus a little shorter in the braise. I also think the braise it's self could be fine tuned. Mine only had beer, brown sugar and Worcester sauce, which is very basic. So imagination would float the boat big time
 
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