Jamie Mathews
TVWBB Member
OK, I have a couple buddies coming over tomorrow night, I thought I'd try to do a pork butt on my Weber 26 inch kettle, on which I've had good success keeping temps at 250 for several hours for ribs. I'll put lump on one side of the grill, behind a wall of firebricks.
(1) anyone have a good, basic, simple recipe they can share? Otherwise, I'll look at one of the Weber books I have written by Jamie Purveince.
(2) I'd like to be able to make approximately 10 sandwiches. How big a roast do I need?
(3) What do I ask for at the meat market? Pork butt? Pork shoulder?
(4) If I want to eat sandwiches at 4:30 PM tomorrow, when should I plan on starting?
(5) Assuming I finish early, is there a good way to re-heat the pork, and not lose the smoky goodness?
I have a 6 week-old, and it's my turn to handle the night feedings tonight. If I'm going to be up every 2 hours anyway, why not have some fun?
THANKS for any advice. I hear pork butt is actually pretty hard to mess up. I'll kep the temps where they need to be, and I'll be patient.
(1) anyone have a good, basic, simple recipe they can share? Otherwise, I'll look at one of the Weber books I have written by Jamie Purveince.
(2) I'd like to be able to make approximately 10 sandwiches. How big a roast do I need?
(3) What do I ask for at the meat market? Pork butt? Pork shoulder?
(4) If I want to eat sandwiches at 4:30 PM tomorrow, when should I plan on starting?
(5) Assuming I finish early, is there a good way to re-heat the pork, and not lose the smoky goodness?
I have a 6 week-old, and it's my turn to handle the night feedings tonight. If I'm going to be up every 2 hours anyway, why not have some fun?
THANKS for any advice. I hear pork butt is actually pretty hard to mess up. I'll kep the temps where they need to be, and I'll be patient.