Dan Krause
TVWBB Fan
Just started the preps for an overnight PP cook. Here are my pics so far:
I am going to put them on the WSM at about 11 pm tonight with the idea of being done sometime around 4 pm tomorrow. Going to put a full load of Kingsford in the WSM (with the extra large charcoal ring from Cajun Bandit)using the Minion Method. Using a combination of Pecan and Apple wood chunks. I am going to set the temp for 225 on the DigiQ.
Off to start some home made sauces (traditional and mustard style).
Wish me luck.
![09-04-1001PulledPork.jpg](http://i279.photobucket.com/albums/kk134/dpkrause/BBQ/09-04-1001PulledPork.jpg)
![09-04-1002PulledPork.jpg](http://i279.photobucket.com/albums/kk134/dpkrause/BBQ/09-04-1002PulledPork.jpg)
![09-04-1003PulledPork.jpg](http://i279.photobucket.com/albums/kk134/dpkrause/BBQ/09-04-1003PulledPork.jpg)
![09-04-1007PulledPork.jpg](http://i279.photobucket.com/albums/kk134/dpkrause/BBQ/09-04-1007PulledPork.jpg)
![09-04-1008PulledPork.jpg](http://i279.photobucket.com/albums/kk134/dpkrause/BBQ/09-04-1008PulledPork.jpg)
![09-04-1010PulledPork.jpg](http://i279.photobucket.com/albums/kk134/dpkrause/BBQ/09-04-1010PulledPork.jpg)
I am going to put them on the WSM at about 11 pm tonight with the idea of being done sometime around 4 pm tomorrow. Going to put a full load of Kingsford in the WSM (with the extra large charcoal ring from Cajun Bandit)using the Minion Method. Using a combination of Pecan and Apple wood chunks. I am going to set the temp for 225 on the DigiQ.
Off to start some home made sauces (traditional and mustard style).
Wish me luck.