Matt Galletti
New member
What was supposed to be a weekend away with my family, traveling to northern Virginia to visit another family, turned out to be a wash due to potential bad weather. Well, I saw this as an opportunity to make something in the 18” WSM. I used a combination effort of “split pork butt” from the cooking section of the main page and another thread about pulled pork sliders.
Never cooked in single digit temp, and really, since I never really smoked anything prior to a month ago, I was very nervous. My meat market only had a 4.2 lb pork butt, so I grab it, cut it into 3 pieces due to how it broke apart. I did this all on Saturday. Using an overfilled charcoal chamber, more than 5 chunks of Apple wood, and what amounted to about a cup of water, I think, I got the cooker settled at 290, after I built a make shift wind guard. In about 3.5 hours, I pulled the pork off and pulled it Saturday night.
Sunday morning, I combined it with shredded aged cheddar and Honey BBQ sauce and formed them into burger shape, using a muffin tin to keep them in place. Set them in the fridge for about 3 hours and served over kings Hawaiian rolls.
They are an absolute hit! And, while watching my beloved Eagles have another season end in disappointment, these were the best part of the day.
Cheers, all!
Edit: should mention, I heated them up on a griddle at 375 before serving
Never cooked in single digit temp, and really, since I never really smoked anything prior to a month ago, I was very nervous. My meat market only had a 4.2 lb pork butt, so I grab it, cut it into 3 pieces due to how it broke apart. I did this all on Saturday. Using an overfilled charcoal chamber, more than 5 chunks of Apple wood, and what amounted to about a cup of water, I think, I got the cooker settled at 290, after I built a make shift wind guard. In about 3.5 hours, I pulled the pork off and pulled it Saturday night.
Sunday morning, I combined it with shredded aged cheddar and Honey BBQ sauce and formed them into burger shape, using a muffin tin to keep them in place. Set them in the fridge for about 3 hours and served over kings Hawaiian rolls.
They are an absolute hit! And, while watching my beloved Eagles have another season end in disappointment, these were the best part of the day.
Cheers, all!
Edit: should mention, I heated them up on a griddle at 375 before serving
