Cliff Bartlett
R.I.P. 5/17/2021
I had planned to do this cook this past Saturday, but the winds were too strong to make it an enjoyable experience. Ended up doing it on Sunday and managed to watch a little football too. I picked up an 8.2 pork shoulder a few days ago. Got up Sunday morning at 1:30, got the WSM up to temp (225). Got the roast on right around 2:30 am and let my CyberQ take over while I went back to bed. I did manage to get my sides done on Saturday so I've put a few pictures of them first. Here's the pictures.
First order of business on Saturday was the beans. I was a little nervous, but also really careful due to the winds and the extremely dry conditions that still exist here. I used my SM attachment and got them done. Pintos and a large ham hock.
After two hours at a very low simmer I added two diced red bell peppers, diced onion and a few cloves of coarsely chopped garlic.
Beans done in around 4 hours.
Threw together a small potato salad as well and made some rolls for the sandwiches.
Using Minion, got things around 1:45 am.
The rub was a combination of R Butts R Smokin' Ozark Heat and Malcom Reed's The BBO Rub. The butt was injected with a mixture of apple juice, apple cider vinegar, water, Worcestershire, The BBQ Rub only, maple syrup and butter. Apple and Pecan for smoke.
Took a peek after around 12 hours. We were going into town and wanted to check charcoal and the water in pan.
Hit 199 to 200 right after 17 1/2 hours.
Gave it about a 10 minute rest before wrapping and cooler time.
First order of business on Saturday was the beans. I was a little nervous, but also really careful due to the winds and the extremely dry conditions that still exist here. I used my SM attachment and got them done. Pintos and a large ham hock.
After two hours at a very low simmer I added two diced red bell peppers, diced onion and a few cloves of coarsely chopped garlic.
Beans done in around 4 hours.
Threw together a small potato salad as well and made some rolls for the sandwiches.
Using Minion, got things around 1:45 am.
The rub was a combination of R Butts R Smokin' Ozark Heat and Malcom Reed's The BBO Rub. The butt was injected with a mixture of apple juice, apple cider vinegar, water, Worcestershire, The BBQ Rub only, maple syrup and butter. Apple and Pecan for smoke.
Took a peek after around 12 hours. We were going into town and wanted to check charcoal and the water in pan.
Hit 199 to 200 right after 17 1/2 hours.
Gave it about a 10 minute rest before wrapping and cooler time.