Cliff Bartlett
R.I.P. 5/17/2021
Used up the last of our pulled pork a couple of weeks ago. Had a nice bone in shoulder in the freezer so I went with that. It weighed in at 8.15 lbs. Wanted to do something different so I put together some of Chris Lilly's rub and also a batch of his injection liquid. Rubbed it down and injected before I went to bed Saturday night. Got up at 1:45 am and got my WSM fired up to 225. Going to let it roll at this temperature with no foil or butcher paper. Got it on the smoker at exactly 2:00 am. Used my new CyberQ Smoke for this cook. Back to bed. Got up Sunday morning and the butt was cruising along at 145. Kept an eye on it throughout the day. Made a potato salad to go with the sammies later tonight. Baked a loaf of Tarting Country Bread too for meals this week. Threw on some abt's early evening as well. Made up a pot of Killer Hogs BBQ sauce for the pork as well. Busy day. Here goes.
Ready to inject.
Rubbed.
On the WSM at @ 2:00 am.
This was around the 6 hour mark.
Only pulled the lid three times the entire cook. This was around the 12 hour mark.
Around 14 hours. Checked fuel. Still cruising at 225. Didn't really need to, but added a chimney or so as I could see it wasn't close yet.
Getting there. I'd boosted the temp to 250 with an hour to go. This thing is cool.
Goodies.
Ready to inject.
Rubbed.
On the WSM at @ 2:00 am.
This was around the 6 hour mark.
Only pulled the lid three times the entire cook. This was around the 12 hour mark.
Around 14 hours. Checked fuel. Still cruising at 225. Didn't really need to, but added a chimney or so as I could see it wasn't close yet.
Getting there. I'd boosted the temp to 250 with an hour to go. This thing is cool.
Goodies.