Midnite smoke underway!


 
R

Richard Marquez

TVWBB Fan
Had my first one 2 weekends ago and really enjoyed it. Pulled pork sandwiches and nachos on Sunday late morning while watching football.
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Tonight I have a 5lb butt and a 5lb brisket going (about 15 mins ago). Hoping the butt is ready around 8:00am - that would be perfect. Give it an hour 1/2 to rest in the cooler then it's chorizo mixed with pulled pork. Outstanding!Looking forward to taking the brisket off around 9-10, letting it rest for a few hours then on to brisket sandwiches and chili beans.....with football! I'm looking to eat something light and healthy for dinner. Or perhaps leftovers
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I'll post pics tomorrow.
 
Good luck with your cook. I like the nacho idea using pulled pork. Maybe I'll have to try this with some of the butt I'm starting in a few hours. Need to get some sleep for now! Have a good one. Vince
 
Any recipe to follow or just whip it up with a bunch of the normal stuff found on them when ordering nachos? I honestly have never made them sorry if this is a stupid question. Vince
 
Nice! I love pulled pork nachos!

Vince: To answer your question, yes!
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Just layer up those chips, chiles, salsa, onions...whatever and throw 'em in the oven, or back on the grill to heat and melt the cheese.
 
Vince just use whatever you want! I have made PP nachos and just did what I normally due and added the PP. Cheddar, Mont. Jack, beans, home grown hot peppers, pulled pork etc.
 
I'll post the pics when I get a chance...but let me just say that I'm extremely pleased with the results. In fact I can say that it was my best butt and Brisket hands down.
 
2 big chunks of cherry and 2 smaller pecans. http://img148.imageshack.us/img148/9976/woodready.jpg

Brisket just under 5lb. Eventually rubbed with Texas BBQ.
http://img812.imageshack.us/img812/4164/rubbed.jpg

Bad buddy held steady temps for most of the night, allowing me to sleep decently (also thanks to the Maverick ET73 remote alarm)
http://img716.imageshack.us/img716/15/oldsmokey.jpg

Pulled pork rubbed with Bad Byrons. Very moist and tasty. Seems that 200-205 internal works best for me. Outstanding.
http://img831.imageshack.us/img831/8052/pulled.jpg

Mixed in with some chorizo in a tortilla...my goodness. Brunch - the bomb.
http://img827.imageshack.us/im...9540/withchorizo.jpg
 
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