Steve Petrone
TVWBB Platinum Member
At 10.30am I put a large packer on. It was too big. So not knowing any better, I cut about six inches of the flat off for the top rack and put the rest on the bottom.
Mixed charcoal cook-kingsford leftovers, royal oak lump and, cowboy.
Mixed wood: peach, pecan and, hickory.
At seven hours I refilled the charcoal ring with cowboy and another piece of hickory.
At seven hours, I also foiled the small cut off flat. It mellowed in the wsm in apple jelly, No.5 sauce and, Blue Moon Beer for liquid. Pulled after 90 min. at about 185. It is resting in my stomach! Well not all of it. My wife liked the sweetness of the jelly balancing the 4 Pepper rub.
Also, I cooked 1lb. of hot Italian sausage and 1lb. of ground beef to be reserved for a meat sauce.
The other part of the packer has been separated and foiled with the remaining apple jelly and sauce. It may need a few more hours.
Two or three weeks without smoking is way too long to go...
Mixed charcoal cook-kingsford leftovers, royal oak lump and, cowboy.
Mixed wood: peach, pecan and, hickory.
At seven hours I refilled the charcoal ring with cowboy and another piece of hickory.
At seven hours, I also foiled the small cut off flat. It mellowed in the wsm in apple jelly, No.5 sauce and, Blue Moon Beer for liquid. Pulled after 90 min. at about 185. It is resting in my stomach! Well not all of it. My wife liked the sweetness of the jelly balancing the 4 Pepper rub.
Also, I cooked 1lb. of hot Italian sausage and 1lb. of ground beef to be reserved for a meat sauce.
The other part of the packer has been separated and foiled with the remaining apple jelly and sauce. It may need a few more hours.
Two or three weeks without smoking is way too long to go...