Part 2 Daytona weekend cooks


 
russ olin

russ olin

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Here's some pulled pork that we did overnight Sat. Cooked the pork roast for about 13 1/2-14 hours. Here it is before I took it off the cooker.
Out of the cooker and inside to foil and rest till the race started.
I foiled the roast & set it in a cooler for several hours. When the race delay came took it out and got ready to start pulling it apart. Great color on the bark and flavor too.
Pulled apart and ready for a pulled pork slider. Deb made up some rolls for the sliders
A few notes on this cook, I loaded the rotten egg completely full with Wicked Good Lump, lit the charcoals with a chimney it was 34* when the cook started. During the night the temp went to 18. The cook was at the 225-235 range. The next morning after 14 hours later, believe it or not there was still a half load of coals in the coal bucket. It would have easily run another 10-12 hours. Unbelievably long cook times. The roast was one of the best ones that we have done so far. Wicked good lump is definitely worth the money if you can find it.
Thanks for looking and have a great day!
Russ & Deb
 
How do you call that bark? Meteorite color...always my goal. That is a really nice butt. Do you use water in the pan during the cook? Maybe just at the beginning?
 
Karl, we ordered the wicked good lump off their site Wicked Good Charcoal. Expect to pay more for the shipping than the charcoals but it is well worth it.
EnricoB, sometimes I will put a little beer in the water pan but this time I went with it dry. The tatonka dust gave it the dark bark.
Bob, yes we do like the Blues Hog Smoky Mtn. better than the original. But also like the Tennessee Red sauce too for a spicy kick.
Russ
 
Nice looking pulled pork Russ! The seasoning does give excellent bark, what did you think of the flavor of it for pulled pork?
 
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