Michael Josephson
New member
I have a niece graduating from high school. We thought that a self-catered BBQ would be fun. So, pulled pork for 100!
The party was Sunday, so I spent Saturday smoking the shoulders. I only have a 18.5" WSM, so needed to break out the serious equipment for this one.
Fired with hardwood charcoal (The Good One) and apple wood chunks.
Loaded with 8 shoulders (about 65 lbs).
Time to mop.
Coming off the smoker.
The shoulders came off the smoker, rested a bit and then into the fridge. Sunday morning, I pulled the pork (4 of the 8 shoulders here).
With all this smoking going on, we still needed dinner on Saturday night (we had a crew of 10 helping with assorted setup).
Cowboy cut ribeyes on the WSM.
About 20 minutes per side, and then a reverse sear on the gasser. They tasted as good as they looked.
Sunday was a bit hectic, so no pictures, but the pulled pork was a hit. We finished off about 7 of the shoulders.
Cheers Michael
The party was Sunday, so I spent Saturday smoking the shoulders. I only have a 18.5" WSM, so needed to break out the serious equipment for this one.
Fired with hardwood charcoal (The Good One) and apple wood chunks.
Loaded with 8 shoulders (about 65 lbs).
Time to mop.
Coming off the smoker.
The shoulders came off the smoker, rested a bit and then into the fridge. Sunday morning, I pulled the pork (4 of the 8 shoulders here).
With all this smoking going on, we still needed dinner on Saturday night (we had a crew of 10 helping with assorted setup).
Cowboy cut ribeyes on the WSM.
About 20 minutes per side, and then a reverse sear on the gasser. They tasted as good as they looked.
Sunday was a bit hectic, so no pictures, but the pulled pork was a hit. We finished off about 7 of the shoulders.
Cheers Michael
