Sheila Cochran
TVWBB Fan
My nephew asked if I would "cater" their daughters First Birthday Party, I agreed to prepare Pulled Pork and Mac 'n Cheese - I couldn't do all the food since I have a full-time job and the party was at 1pm Saturday.
I picked up a package of pork butts from Sams on Thursday, so all I had to do Friday was prep the butts and get it on the smoker. I prepared the WSM first: buried wood (2 cherry, 2 pecan, 1 apple) under a full bag of KBB arranged in a pyramid and lit a starter; installed the Digiq once the starter did it's thing and about 45 minutes later the WSM was at 225. While the smoker came up to temp I prepped the butts, decided to try the Chris Lilly injection recipe (I liked the results, and will do this again). Meat on at 7pm Friday:
Weather: Temps ran down to 10 degrees overnight, average wind was 13mph. I still had the WSM on the screened patio from a previous cook, so it was somewhat protected from wind, and the Digiq was protected from blowing snow. Saturday morning, and I oversleep! At 8:30 am., I'm throwing on sweats, shoes and coat , and ran out to check, the smoker was humming along at 225, meat temp was 170 degrees, and looked like this:
Since I was 4 hours from the party time, I decided to wrap the butts in foil and place in the oven to finish. Then I started working on the Mac n Cheese. I'm running around like a chicken with its head cut off - so no pics for awhile. At 11am , I checked the butts -they were being stubborn, and I knew I had to take the smaller butt out to let it rest…out of time. Mac n Cheese in the oven with the larger butt, oven temp pushed to 350 while I showered. I waited until the last possible minute to begin pulling the smaller butt, it was tough in some spots but not *too* bad. Mac n Cheese gets done at 12:15, and that's also when I removed the remaining butt from the oven, wrapped it in a big-thick towel and left on the stove top for later, this would be my job after I got back home!
I arrived at the party at exactly 1pm, all the guests were NOT there (thankfully). Everything turned out fabulous, and my sister-in-law prepared the rest of the food that was equally awesome. Heard one person say I needed to go into business, HAha..not a snowball's chance...
When I got home, the fully rested butt was pulled, still so hot it burned my fingers….and looked like this - one of the best I've done:
And I have to show you the Star of the Day, and apple of my eye: Little Miss Delilah in all her cake and icing glory:
Hope you all have a wonderful day, thanks for looking!
Peace and Love!
I picked up a package of pork butts from Sams on Thursday, so all I had to do Friday was prep the butts and get it on the smoker. I prepared the WSM first: buried wood (2 cherry, 2 pecan, 1 apple) under a full bag of KBB arranged in a pyramid and lit a starter; installed the Digiq once the starter did it's thing and about 45 minutes later the WSM was at 225. While the smoker came up to temp I prepped the butts, decided to try the Chris Lilly injection recipe (I liked the results, and will do this again). Meat on at 7pm Friday:
Weather: Temps ran down to 10 degrees overnight, average wind was 13mph. I still had the WSM on the screened patio from a previous cook, so it was somewhat protected from wind, and the Digiq was protected from blowing snow. Saturday morning, and I oversleep! At 8:30 am., I'm throwing on sweats, shoes and coat , and ran out to check, the smoker was humming along at 225, meat temp was 170 degrees, and looked like this:
Since I was 4 hours from the party time, I decided to wrap the butts in foil and place in the oven to finish. Then I started working on the Mac n Cheese. I'm running around like a chicken with its head cut off - so no pics for awhile. At 11am , I checked the butts -they were being stubborn, and I knew I had to take the smaller butt out to let it rest…out of time. Mac n Cheese in the oven with the larger butt, oven temp pushed to 350 while I showered. I waited until the last possible minute to begin pulling the smaller butt, it was tough in some spots but not *too* bad. Mac n Cheese gets done at 12:15, and that's also when I removed the remaining butt from the oven, wrapped it in a big-thick towel and left on the stove top for later, this would be my job after I got back home!
I arrived at the party at exactly 1pm, all the guests were NOT there (thankfully). Everything turned out fabulous, and my sister-in-law prepared the rest of the food that was equally awesome. Heard one person say I needed to go into business, HAha..not a snowball's chance...
When I got home, the fully rested butt was pulled, still so hot it burned my fingers….and looked like this - one of the best I've done:
And I have to show you the Star of the Day, and apple of my eye: Little Miss Delilah in all her cake and icing glory:
Hope you all have a wonderful day, thanks for looking!
Peace and Love!
You are one handy girl
