Gene Brownson
TVWBB All-Star
So many people to thank. Toni and I really enjoyed this. We're giving some to family and still have plenty for a few more meals. It's good people like you all that have helped me take my outdoor cooking to the next level, I couldn't have done such a thing without ya's.......well, I could've but I'm pretty sure with less than desirable results and a lot more frustration 
I bought a 8#er from a local box store. No rub or injections or seasoning of any kind, just good ole swine.
I got up early. I couldn't sleep, cold or allergies or something. So I thought why not, 2:00am and 20#'s of KB and about 4 fist sized chunks of cherry wood.
Sat out there for about an hour with my 2 attack dogs and headed back in after it was at 250/260.
Still no sleep. I let it run like that for about 3 hours and then opened it up a bit to get to 275/300. It's amazing what little air the WSM needs to cook. I think to get to that temp I had 1 vent opened about half way. I let it run like that until internal temp was 194, took about 7 hours to reach. And then I pulled, wrapped in foil and a towel and placed in a cooler for about 2 hours. It finished in about 7 hours.
Shredded nice with the bear claws and the bone came out pretty clean.
Very good pulled pork. I'm always a little nervous trying to do something for the first time, this was worth it. No plated pics, just some slaw and a sammie and chips and iced tea. Still, no sleep.
Thanks for your guidance and thanks for looking! Everybody have a great week and see you the next!
Gene
I bought a 8#er from a local box store. No rub or injections or seasoning of any kind, just good ole swine.
I got up early. I couldn't sleep, cold or allergies or something. So I thought why not, 2:00am and 20#'s of KB and about 4 fist sized chunks of cherry wood.
Sat out there for about an hour with my 2 attack dogs and headed back in after it was at 250/260.
Still no sleep. I let it run like that for about 3 hours and then opened it up a bit to get to 275/300. It's amazing what little air the WSM needs to cook. I think to get to that temp I had 1 vent opened about half way. I let it run like that until internal temp was 194, took about 7 hours to reach. And then I pulled, wrapped in foil and a towel and placed in a cooler for about 2 hours. It finished in about 7 hours.
Shredded nice with the bear claws and the bone came out pretty clean.
Very good pulled pork. I'm always a little nervous trying to do something for the first time, this was worth it. No plated pics, just some slaw and a sammie and chips and iced tea. Still, no sleep.
Thanks for your guidance and thanks for looking! Everybody have a great week and see you the next!
Gene
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