Geert Roelofs
New member
I am pretty new on this forum, living in The Netherlands (Europe) and addicted to low and slow cooking on my Weber WSM 18.5".
As a member on a Dutch BBQ forum (with my nickname RedFox) I am posting pictures on a regular basis of what I cook here.
It seemed a good idea to me to share some of these also on this forum in order to show you what I do "over the pond".
Today I picked "Pulled Pork" which was one of my sessions of last weekend.
I hope you enjoy watching it!
Here we go.....!
After switching back from Daylight Saving Time to Wintertime, I cannot manage it to run a pulled pork session completely during daylight.
Last Saturday I therefore started "fully in the dark" at 06:45am on my WSM 18.5".
I injected the meat the night before and put it in the refrigerator over night.
5 hours after the start of the session and at a temperature of 248 F, I mopped it and put it back for 2 hours.
After 2 hours passed, I wrapped it in aluminium foil and put it back in the WSM till the food temp hit the 190F (= 88 C) which was at 05:25pm and yes.....it got dark again!
I have to admit it is a bit special to start and end in the dark, but it feels good!
The attached pictures are a small impression of the run, but I am sure it's close to how you guys in the US do it!
The coleslaw on the sandwich was homemade as well!
5.5 pound pork shoulder (boneless boston butt)
My new injector, with hose, metered dosage from 0,5ml - 10ml per shot
Injected with liquid and covered by Blues Hog dry rub
it's still early, but we have a take-off!
mopped with the glaze after 5 + 2 hours and back on the grid at 248 F (= 120C)
at the finish!
ready to pull!
a little piece of the pulled pork gives me a nice impression
net weight pulled pork = 3.2 pound
awesome pulled pork sandwich with homemade coleslaw as a result!
Thanks for watching!
As a member on a Dutch BBQ forum (with my nickname RedFox) I am posting pictures on a regular basis of what I cook here.
It seemed a good idea to me to share some of these also on this forum in order to show you what I do "over the pond".
Today I picked "Pulled Pork" which was one of my sessions of last weekend.
I hope you enjoy watching it!
Here we go.....!
After switching back from Daylight Saving Time to Wintertime, I cannot manage it to run a pulled pork session completely during daylight.
Last Saturday I therefore started "fully in the dark" at 06:45am on my WSM 18.5".
I injected the meat the night before and put it in the refrigerator over night.
5 hours after the start of the session and at a temperature of 248 F, I mopped it and put it back for 2 hours.
After 2 hours passed, I wrapped it in aluminium foil and put it back in the WSM till the food temp hit the 190F (= 88 C) which was at 05:25pm and yes.....it got dark again!
I have to admit it is a bit special to start and end in the dark, but it feels good!
The attached pictures are a small impression of the run, but I am sure it's close to how you guys in the US do it!
The coleslaw on the sandwich was homemade as well!
5.5 pound pork shoulder (boneless boston butt)
My new injector, with hose, metered dosage from 0,5ml - 10ml per shot
Injected with liquid and covered by Blues Hog dry rub
it's still early, but we have a take-off!
mopped with the glaze after 5 + 2 hours and back on the grid at 248 F (= 120C)
at the finish!
ready to pull!
a little piece of the pulled pork gives me a nice impression
net weight pulled pork = 3.2 pound
awesome pulled pork sandwich with homemade coleslaw as a result!
Thanks for watching!
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