Aaron Legge
TVWBB Fan
A regional lifestyle magazine has interviewed me for an article on home smoking and bbqing and are coming to my house on Saturday at 1pm to do a photo-shoot of me cooking some of my favourite recipes. I've got a 7lb bone in pork shoulder and a 6lb boneless chuck. Plan is Mr. Brown for the pork and Pepper Stout Beef for the chuck.
My plan:
- Rub the pork tonight (Thursday) and let it sit overnight
- Rerub the pork Friday evening.
- Start the pork around 11pm @250 in the WSM
- Put the chuck on at 6am in the WSM
- Finish chuckie in my NBBD offset
- Move pork shoulder to offset around 180 internal
I figure that the offset provides a little more exciting visuals for the photoshoot.
I'd like to have the pork done around 11am so it can foil and cooler for a while.
Any glaring problems?
My plan:
- Rub the pork tonight (Thursday) and let it sit overnight
- Rerub the pork Friday evening.
- Start the pork around 11pm @250 in the WSM
- Put the chuck on at 6am in the WSM
- Finish chuckie in my NBBD offset
- Move pork shoulder to offset around 180 internal
I figure that the offset provides a little more exciting visuals for the photoshoot.
I'd like to have the pork done around 11am so it can foil and cooler for a while.
Any glaring problems?