David
TVWBB Pro
Well, piggy, piggy, piggy, here we go!!! Shopping in Sam's last week to pick up a few things, like simple things like big bags of coffee, I was forced (the meat God's made me do it), to wander down the long aisle of previous walking dead. Happened to spot a small 7lb. brisket flat, a 2 lb. bag of sea scallops, and found some really nice 1 1/2 inch ribyeyes on sale at $5.95 a pound. And all I came for was coffee??? And then came across the Boston Butts, so I picked up an 18 pounder, which was cut into two sections, even knowing that I was going to cut them again in half to have 4.5 pounders to increase the bark surface. So, with two kids (both bachelors) coming over I figured to get up early Sunday morning (early being anything before 8:00, so I set the alarm for 7:59. Went up and fired up the WSM and a little bit later here we go.
I filled the grate to the top and fired up the chimney to about 1/4 or so. I was giving myself 8.5 hours, or two hours per pound of meat in each section, with another couple of hours for rest and or more cooking needed. So at 8:30 we are here:
I wanted to run the temp. between 225 up to 250, but wanted it in the lower end of that range. After about 30 minutes she was running at 228 and with a little adjusting of the vents, it cooked between 228 to 237 all day, only dipping when I checked at the 5 hour mark, hell, it was a miracle that I could go five hours without looking. Anyway, here we are when the section that the Mav. was stuck in hit 190, so I put on a mop for the last part as my goal was 195. All done and waiting for the last five degrees.
Here's one section after 8.5 hours as I hit the expected cook time almost within the minute of my 8.5 hours. I checked each piece and one was still about 10 degrees from the other so I left it one for another hour.
Because the wife wanted to also have some sliced pork I did both. This was done on one section after it had time to cool and easier to slice: I'm now a fan of sliced as well as pulled, not quite so messy to eat with chunks falling out:
Well, time to eat and plate up. I had made my mother's cole slaw the day before, as it needs a good 24 hours to meld in the flavors. I made one with a the slaw on top of the sliced pork and then some BBQ sauce on top.........delicious!
Then a pulled pork bun with cole slaw on the side. The wife had also made some string fries, but heck, you guys know what fries look like, so no need to stick, however, wish I had as a pile of fries scattered on to would look good.
One son who is a paramedic/fireman had just worked a 48 hours shift and with one day off, was due to work another 48 hours shift as his station has found themselves seriously short-handed, so I sent him home with a sandwich and one 4 pounder cooked.
Parting shot..................
Thanks for looking. The freezer is full of pulled and sliced pork, so I will not be cooking another one of these for awhile.............................d
I filled the grate to the top and fired up the chimney to about 1/4 or so. I was giving myself 8.5 hours, or two hours per pound of meat in each section, with another couple of hours for rest and or more cooking needed. So at 8:30 we are here:
I wanted to run the temp. between 225 up to 250, but wanted it in the lower end of that range. After about 30 minutes she was running at 228 and with a little adjusting of the vents, it cooked between 228 to 237 all day, only dipping when I checked at the 5 hour mark, hell, it was a miracle that I could go five hours without looking. Anyway, here we are when the section that the Mav. was stuck in hit 190, so I put on a mop for the last part as my goal was 195. All done and waiting for the last five degrees.
Here's one section after 8.5 hours as I hit the expected cook time almost within the minute of my 8.5 hours. I checked each piece and one was still about 10 degrees from the other so I left it one for another hour.
Because the wife wanted to also have some sliced pork I did both. This was done on one section after it had time to cool and easier to slice: I'm now a fan of sliced as well as pulled, not quite so messy to eat with chunks falling out:
Well, time to eat and plate up. I had made my mother's cole slaw the day before, as it needs a good 24 hours to meld in the flavors. I made one with a the slaw on top of the sliced pork and then some BBQ sauce on top.........delicious!
Then a pulled pork bun with cole slaw on the side. The wife had also made some string fries, but heck, you guys know what fries look like, so no need to stick, however, wish I had as a pile of fries scattered on to would look good.
One son who is a paramedic/fireman had just worked a 48 hours shift and with one day off, was due to work another 48 hours shift as his station has found themselves seriously short-handed, so I sent him home with a sandwich and one 4 pounder cooked.
Parting shot..................
Thanks for looking. The freezer is full of pulled and sliced pork, so I will not be cooking another one of these for awhile.............................d
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