ChadVKealey
TVWBB Pro
Our neighbors were throwing a party to celebrate a homecoming, wedding, baby shower and two nearby birthdays. They asked to borrow some tables and chairs and I offered to cook 'em some 'cue. They accepted and asked for pulled pork. I stuck with my usual (Chris Lilly's) recipe/procedure and used my PartyQ since I wanted reliable results.
Started by injecting them right after work Friday:
I let 'em soak that in for a bit while I helped the neighbor set up a couple canopies and shuffled tables and chairs across the street. Then, I prepped the 18.5 with a fully loaded charcoal ring and a dozen smallish chunks of mixed apple and hickory tucked in. While it got up to temp, I applied the rub:
Next, I loaded them into the smoker with the PartyQ set to 250. My Maverick was reading 240, and the ATC probe is clipped to the Mav's pit probe! One or the other is a bit off, but both were within a reasonable range, so I didn't worry about it. It was about 9:00 Friday night when I closed up the lid and walked away. At 8:00 Saturday morning, this is what I found:
Temps were about 180 on both of them and they felt pretty tender, but I left 'em on for a couple more hours while I ran some errands. I did shovel in about 30 briquettes since it looked like the bin was getting low. Finally, around 10:30 AM Saturday, I took 'em off, wrapped in foil and popped 'em in a cooler for a rest. They were both around 190 when I wrapped.
Around 1:00, I broke into the first one:
Pulled & sauced with a mix of SBR and my own Carolina-style vinegar sauce:
Finally, the dessert! I didn't cook this, but it tasted good anyway. BTW, they apparently exceeded the limit for the amount of writing the shop allows on cake, so we had to add the last bit ourselves:
Started by injecting them right after work Friday:
I let 'em soak that in for a bit while I helped the neighbor set up a couple canopies and shuffled tables and chairs across the street. Then, I prepped the 18.5 with a fully loaded charcoal ring and a dozen smallish chunks of mixed apple and hickory tucked in. While it got up to temp, I applied the rub:
Next, I loaded them into the smoker with the PartyQ set to 250. My Maverick was reading 240, and the ATC probe is clipped to the Mav's pit probe! One or the other is a bit off, but both were within a reasonable range, so I didn't worry about it. It was about 9:00 Friday night when I closed up the lid and walked away. At 8:00 Saturday morning, this is what I found:
Temps were about 180 on both of them and they felt pretty tender, but I left 'em on for a couple more hours while I ran some errands. I did shovel in about 30 briquettes since it looked like the bin was getting low. Finally, around 10:30 AM Saturday, I took 'em off, wrapped in foil and popped 'em in a cooler for a rest. They were both around 190 when I wrapped.
Around 1:00, I broke into the first one:
Pulled & sauced with a mix of SBR and my own Carolina-style vinegar sauce:
Finally, the dessert! I didn't cook this, but it tasted good anyway. BTW, they apparently exceeded the limit for the amount of writing the shop allows on cake, so we had to add the last bit ourselves:
