I am supplying pulled pork for competitors at a rifle match next weekend - Never tried to cook more than a butt and a brisket before.
6 butts, rubbed and ready - I used a rub that came from Sam's Club BBQ Tour.
10pm, butts on the WSM.
11am - butts are nicely carmelized, continuing to cook.
12:30 butts ready for foiling (I don't normally foil, so this is a first).
3pm - after resting for an hour, butts ready for pulling.
Final result - too bad this forum doesn't have Taste o matic.
All in all, this was a lot of work, I'm hoping the guys next week appreciate it. I took me almost 2 hours to pull the pork, put it into foodsaver bags and cool them in ice water - then I sealed them up and put them in a refrigerator.
Next week, my plan is to make more coleslaw, put the pork in my oven at 170°F for a couple of hours - then put everything in separate coolers and head to the range - an hour away. I'll also have a pot, water and a burner so that if I have to heat the pork up, I can.
6 butts, rubbed and ready - I used a rub that came from Sam's Club BBQ Tour.
10pm, butts on the WSM.
11am - butts are nicely carmelized, continuing to cook.
12:30 butts ready for foiling (I don't normally foil, so this is a first).
3pm - after resting for an hour, butts ready for pulling.
Final result - too bad this forum doesn't have Taste o matic.
All in all, this was a lot of work, I'm hoping the guys next week appreciate it. I took me almost 2 hours to pull the pork, put it into foodsaver bags and cool them in ice water - then I sealed them up and put them in a refrigerator.
Next week, my plan is to make more coleslaw, put the pork in my oven at 170°F for a couple of hours - then put everything in separate coolers and head to the range - an hour away. I'll also have a pot, water and a burner so that if I have to heat the pork up, I can.
