ChadVKealey
TVWBB Pro
Started with this:
Cut it up like this:
Injected whole or halved (if they were really big) garlic cloves with this:
Dusted with SPOG, like this:
After sitting in the fridge for the night, put them in the WSM with hickory chunks at 250 around 7:00 AM Saturday. This is about 5 hours in (I flipped & rotated them between the top and bottom grates every hour):
At 10:30 PM (15 and 1/2 hours!), they were all reading 200+ and probe tender, so I rested them for about a half hour before shredding. Sorry, no pics of them before shredding, but this is the final product:
Out of a 20 lb. chuck roll, I got about 12 pounds of meat and 4 cups of drippings that smell amazing. This is all going in the freezer for our Cub Scout camping trip next weekend. In hindsight, I probably could have done this (with some trimming) on the top grate with three pork butts on the lower grate, but now I know.
Cut it up like this:
Injected whole or halved (if they were really big) garlic cloves with this:
Dusted with SPOG, like this:
After sitting in the fridge for the night, put them in the WSM with hickory chunks at 250 around 7:00 AM Saturday. This is about 5 hours in (I flipped & rotated them between the top and bottom grates every hour):
At 10:30 PM (15 and 1/2 hours!), they were all reading 200+ and probe tender, so I rested them for about a half hour before shredding. Sorry, no pics of them before shredding, but this is the final product:
Out of a 20 lb. chuck roll, I got about 12 pounds of meat and 4 cups of drippings that smell amazing. This is all going in the freezer for our Cub Scout camping trip next weekend. In hindsight, I probably could have done this (with some trimming) on the top grate with three pork butts on the lower grate, but now I know.
