Phil Perrin
TVWBB Hall of Fame
When we sold our house in January of this year, I left my outdoor cookers (WSM, 22” kettle and Genesis gasser) to the new owner as I knew I wouldn’t have room for them. I hope that he’s using and enjoying them.
As you may have seen, we’re in Maine. And as much as we love the lobstah, it does get spendy prettty quickly!
When we do get together in the summer, it’s been a tradition to have my pulled pork near the end of Beercation
I saw on ATK where they did a brisket on a 22” kettle and decided to adapt that to my smaller JJ
3 layer snake with a foil pan of water in the middle. Lit 5 briquettes to get it going and added a butt around 9 last night. Checked on it until about 11 and went to bed
Puppy boy got me up about 630 this morning ( thanks Levi. Daddy loves you too). I checked the butt and it’s beautiful! The snake was almost gone, so I added some more briquettes to keep it going. The butt temped right about 180* at various places. I’ll probably pull it off to rest between 10 and noon
I’m really happy that this worked out! More pics later
As you may have seen, we’re in Maine. And as much as we love the lobstah, it does get spendy prettty quickly!
When we do get together in the summer, it’s been a tradition to have my pulled pork near the end of Beercation
I saw on ATK where they did a brisket on a 22” kettle and decided to adapt that to my smaller JJ
3 layer snake with a foil pan of water in the middle. Lit 5 briquettes to get it going and added a butt around 9 last night. Checked on it until about 11 and went to bed
Puppy boy got me up about 630 this morning ( thanks Levi. Daddy loves you too). I checked the butt and it’s beautiful! The snake was almost gone, so I added some more briquettes to keep it going. The butt temped right about 180* at various places. I’ll probably pull it off to rest between 10 and noonI’m really happy that this worked out! More pics later
