Recent content by Alan Kelley

Here is my process for awesome Pork Tenderloin using the WSM. Sorry the photogs didn't come out (I'll add some the week of 16 Jun). Rub- coat loin/s with dry rub (I used Jesse James Rib Rub) place in fridge for 24hrs. Freeze- Place loin in freezer for about an hour. Smoke- I chimney full of...

Thanx Jas.... it'll be more like a beer or 9 along with a little Jose Anejo' The temps here in Oregon are gunna play a hand in the time frame, morning temps will be in the low 30's I'll use the M/M with fresh coal & 1-1/2 chimneys. AK48 "Best Pig-cicles in the NW"

I've done several pork butt w/bone in the 15lb range (14-16 hrs). The gang wants me to do pulled pork for Super Sunday they chipped in and bought 13lbs of bonless... So my question is what would be an approximate cook time? I know about 180 deg removal temp. I just don't feel like staying...