Bob Correll
R.I.P. 3/31/2022
Tried something a little different,
I started a 4.5 lb. butt in a pan, trimmed of all fat, with with nothing between the pan and the coals on the 18" WSM.
Rub- Tasty Licks
Fuel- Kingsford blue
Smoke- Apple and Pecan
Hood temp- 280
After 4 hrs. I took it out of the pan for more bark formation.
I wan't monitoring the temp, and when I checked at the 6 hour mark the temp was running 340!
Bone wiggled freely, so I considered it done.
Wrapped it in foil, and a towel, and put in microwave for another 1.5 hrs.
(small space to hold the heat, not turned on of course
)
Pulled and chopped.
A tad dry, but it will eat.
Decided to go open face.
Bread, then pork, then baked beans, then more pork, then sauce.
Great way to fix some 'tad dry' pulled pork!
Thanks for stopping by!!
I started a 4.5 lb. butt in a pan, trimmed of all fat, with with nothing between the pan and the coals on the 18" WSM.
Rub- Tasty Licks
Fuel- Kingsford blue
Smoke- Apple and Pecan
Hood temp- 280
After 4 hrs. I took it out of the pan for more bark formation.
I wan't monitoring the temp, and when I checked at the 6 hour mark the temp was running 340!
Bone wiggled freely, so I considered it done.
Wrapped it in foil, and a towel, and put in microwave for another 1.5 hrs.
(small space to hold the heat, not turned on of course
)Pulled and chopped.
A tad dry, but it will eat.
Decided to go open face.
Bread, then pork, then baked beans, then more pork, then sauce.
Great way to fix some 'tad dry' pulled pork!
Thanks for stopping by!!
