1st time using B&B briqs, pulled pork

[Bob Correll]

Had this little 2.7 lb. pork butt roast in the freezer for 7 months, it needed cooked.
Rubbed with Oakridge Secret Weapon Pork & Chicken, B&B briquets for the fuel.



The little butt was done in 6 hours running at a steady 275F.



Nice and moist when pulled.



Sided with some, not shown, potato salad.



Shut the WSM down after the cook, she's a bit leaky, but here's what remained after she cooled down.



I'm liking this coal for bbq, it's a bit hard to get going good, that makes it work well with the minion method.
I'll stick with Kingsford in one form or another for grilling because it lights up so fast. I did test a short snake fuse with the B&B, it was a no go for me, didn't want to spread.

 

[B.A. Poole]

Looks perfect. Good fuel. I like it.

 

[Tim Campbell]

Looks excellent, Bob. Perfect sandwich.

 

[JimK]

Looks good, Bob. I'm going to have to try some B&B.

 

[Timothy F. Lewis]

Awww, it’s so cute! And looks delicious!!!

 

[Jeff Boudman]

Good looking cook! Glad to hear that about the B&B as I picked up a couple bags on Friday. Saw a 3.5 lb butt at my local grocery store Saturday - now I wish I had bought it.

 

[BrianCal]

Looks delicious

 

[Rich Dahl]

Looks really good Bob. Nice report on the B&B. Haven't seen any of it around here, not that it would make any difference with the charcoal ban.
This year they also got the pellet grills by saying anything that produces ash is banned. So gassers it is or not

 

[Bob Correll]

This year they also got the pellet grills by saying anything that produces ash is banned. So gassers it is or not

That's a bummer, Rich.

Thanks for the compliment!

 

[Dan C. FL]

Making me want some pulled pork!!

 

[ChuckO]

Nothing like a Bob McSlider! Interesting charcoal report thanks for the info!

 

[Russell McNeely]

Great looking pulled pork sandwich there Bob!

 

[Jim Lampe]

that's a mighty delicious looking sammy there, Bob!

I did test a short snake fuse with the B&B, it was a no go for me, didn't want to spread.

i tried and have used B&B in the snake with no problems... i like it a lot. need to get more tho'

 

[Bob Correll]

i tried and have used B&B in the snake with no problems

Good to know, I'll give it another go today with some western style pork ribs.
My little test was with a single lit briq.

 

[Jeff Boudman]

Good to know, I'll give it another go today with some western style pork ribs.
My little test was with a single lit briq.

Is it very humid there? Humidity is 92% here. I moved a bag of B&B from the garage to the house.

 

[Lynn Dollar]

It does seem to ignite slower than KBB. I've no idea why.

 

[Bob Correll]

Is it very humid there? Humidity is 92% here. I moved a bag of B&B from the garage to the house.

Yes, almost always humid here in the summer, but I've never had a problem with it affecting my charcoal. Some of the more dense varieties, like Weber and the old Stubbs, are slow to light off each other. I think B&B is in this category too. Kbb is what I usually use for the snake/fuse method.

 

[Bob Correll]

The B&B did work well with a 2 row snake for these western style pork ribs, in spite of a couple of toad chokers.

 

[Jim Lampe]

...I'll give it another go today with some western style pork ribs.

The B&B did work well with a 2 row snake for these western style pork ribs, in spite of a couple of toad chokers.

View attachment 31489

What are "western style pork ribs???

 

[Bob Correll]

What are "western style pork ribs???

In this case they were marked western style ribs, they were strips of butt/shoulder.
Usually called country style, but some called country style are cut from the loin.
It would be nice if they would always use two different names for 2 different cuts.