BBQ, Blues and Bourbon

Charles Howse · Jun 16, 2018

Here's the start of a good day...

Going through the stall currently. Put it on at 6:30 Central Time.

Charles Howse · Jun 16, 2018

WSM currently at 330*, butt foiled, it's reading 190* for the last half hour.
Hurry Up!!!

Len Dennis · Jun 16, 2018

I sympathize with your impatience

Can't handle bourbon though. Rye rum or Irish whiskey thank you very much

Charles Howse · Jun 16, 2018

Len Dennis said:
I sympathize with your impatience Can't handle bourbon though. Rye rum or Irish whiskey thank you very much

Out of my price range. Jim Beam and I get along nicely! ;-

Charles Howse · Jun 16, 2018

Took it off the smoker, put it in the pre-heated oven @ 350*.

Charles Howse · Jun 16, 2018

Len Dennis said:
I sympathize with your impatience Can't handle bourbon though. Rye rum or Irish whiskey thank you very much

By The Way, I'm Irish, and Red-Headed!! (At least I used to be)

Charles Howse · Jun 16, 2018

Finally, 203*, and resting in the oven. Give it an hour or so, and we'll see if it likes my Bear Claws!

Charles Howse · Jun 16, 2018

Tender, juicy, smokey, delicious. One of the best I've ever done!!

Charles Howse · Jun 16, 2018

I have retired to the deck with Mr Beam and The Blues. Peace and love!

Cliff Bartlett · Jun 17, 2018

Nice job on that butt Charles! Your pull looks great.

Robert-R · Jun 17, 2018

Mighty fine cook and the pulled pork look delicious.

Jeremy Calow · Jun 18, 2018

Ah yea! Three of my favourite things, and that pork looks awesome.

Barb D · Jun 18, 2018

That pull pork looks delicious. Lots of great sandwiches for sure.

ChuckO · Jun 18, 2018

Nicely done Charles