Timothy F. Lewis
TVWBB 1-Star Olympian
After a week of health concerns for my wife, including “comprehensive reverse shoulder replacement” and some asides, I decided I really needed to tune into something positive. I decided that some pulled pork and an economical use of the heat should include some machaca!
Rubbed the butt with a 50/50 blend of tandoori seasoning and brown sugar (thanks TonyUK) and let that go for about two days, seasoned the chuck with something from another thread for 48 hours. I was dead tired after a day at the hospital getting wife home so, I just set up the 18” but, too tired to fire it.
Got up at about 6:30 and got everything touched off, loaded, and rolling, temps were running a tad warm(260-270) but, since I was feeling a little rushed I didn’t worry too much about it. About one, I pulled off the beef and slid it in the oven foiled in a braise of red onion, red bell pepper, garlic, fresh oregano and stock. Left that alone for the duration of the butts time.
Not one hiccup through the whole day, about 3:30, the butt read 205 so, off to the foil and cooler stage.
Pulled the bone out in one easy lift! I knew it was going to be a good one, pulled as easily as anyone could ask.
I had sides that needed some oven space so, I put the pan of beef back in the WSM while we had dinner and just let the coals burn out, shredded that and reduced the small amount of liquid a bit and zipped it up with my immersion blender, poured it over and might not have enough left for anything but a sample tomorrow! There is a danger of leaving things out a little bit while they cool enough to package and refrigerate! Mighty tasty!
It turned out to be a very relaxing day!
Rubbed the butt with a 50/50 blend of tandoori seasoning and brown sugar (thanks TonyUK) and let that go for about two days, seasoned the chuck with something from another thread for 48 hours. I was dead tired after a day at the hospital getting wife home so, I just set up the 18” but, too tired to fire it.
Got up at about 6:30 and got everything touched off, loaded, and rolling, temps were running a tad warm(260-270) but, since I was feeling a little rushed I didn’t worry too much about it. About one, I pulled off the beef and slid it in the oven foiled in a braise of red onion, red bell pepper, garlic, fresh oregano and stock. Left that alone for the duration of the butts time.
Not one hiccup through the whole day, about 3:30, the butt read 205 so, off to the foil and cooler stage.
Pulled the bone out in one easy lift! I knew it was going to be a good one, pulled as easily as anyone could ask.
I had sides that needed some oven space so, I put the pan of beef back in the WSM while we had dinner and just let the coals burn out, shredded that and reduced the small amount of liquid a bit and zipped it up with my immersion blender, poured it over and might not have enough left for anything but a sample tomorrow! There is a danger of leaving things out a little bit while they cool enough to package and refrigerate! Mighty tasty!
It turned out to be a very relaxing day!