BBQ, Blues and Bourbon

[Charles Howse]

Here's the start of a good day...

Going through the stall currently. Put it on at 6:30 Central Time.

 

[Charles Howse]

WSM currently at 330*, butt foiled, it's reading 190* for the last half hour.
Hurry Up!!!

 

[Len Dennis]

I sympathize with your impatience Can't handle bourbon though. Rye rum or Irish whiskey thank you very much

 

[Charles Howse]

I sympathize with your impatience Can't handle bourbon though. Rye rum or Irish whiskey thank you very much

Out of my price range. Jim Beam and I get along nicely! ;-

 

[Charles Howse]

Took it off the smoker, put it in the pre-heated oven @ 350*.

 

[Charles Howse]

I sympathize with your impatience Can't handle bourbon though. Rye rum or Irish whiskey thank you very much

By The Way, I'm Irish, and Red-Headed!! (At least I used to be)

 

[Charles Howse]

Finally, 203*, and resting in the oven. Give it an hour or so, and we'll see if it likes my Bear Claws!

 

[Charles Howse]

Tender, juicy, smokey, delicious. One of the best I've ever done!!

With Jack's Old South Competition Vinegar Sauce.
https://www.evernote.com/shard/s23/...245de2a8610b/46727b80af694b0b606c75891d27d7e3

 

[Charles Howse]

I have retired to the deck with Mr Beam and The Blues. Peace and love!

 

[Cliff Bartlett]

Nice job on that butt Charles! Your pull looks great.

 

[Robert-R]

Mighty fine cook and the pulled pork look delicious.

 

[Jeremy Calow]

Ah yea! Three of my favourite things, and that pork looks awesome.

 

[Barb D]

That pull pork looks delicious. Lots of great sandwiches for sure.

 

[ChuckO]

Nicely done Charles