Jim H.
TVWBB All-Star
Since the fam was pushing to go out to eat after church yesterday, I had to come up with something that would make them want to stay home instead, so I found a 5.5 lb. Boston butt @ Publix and smoked it overnight on Saturday. It cost a little more than I usually like to pay for them, but it was fresh and had most of the fat cap removed by the butcher.
Rubbed with CYM and a little modified Chris Lilly rub and let it sit for a few hours in the fridge.
Started my kettle with a ring Minion method, building a ring of Stubb's briquettes around the edge. I started eight KBlue briquettes in the chimney to get it going. Used some hickory and cherry wood chunks mixed in with the coals for flavor. This method seems to work as well as creating an indirect cook using fire bricks, and it cooks evenly since the fire moves around the bowl as it burns. Sorry for the lousy cell phone pic, but you can get the idea of how the setup works. I kept one firebrick on the grate just to keep the fire from moving in both directions and to help hold in the heat a little, since there was a slight breeze overnight.
Didn't take many action photos as it was a little chilly overnight and I was trying to catch a little sleep while checking on the fire.
Sleep tends to make you forget to take pics!
I let it rest foiled in the cooler while we went to church. When we got home, I probe checked it for tenderness and found it done, so I pulled it. Sprinkled with a little vinegar based finishing sauce, and served with some quick beans on the stove, using a little pulled pork and some pan drippings along with a little fat for flavor. I made some homemade cole slaw to complete the meal.
Here it is pulled & sauced, waiting on the beans to heat up.
Here's your plate. This has to be one of my all time favorite meals, as we had a pretty good local BBQ place growing up and I remember their pulled pork as one of my favorite childhood meals. I think I can <STRIKE>bribe</STRIKE> convince the fam that eating pulled pork at home is always better than going out to eat.I even used paper plates to save on cleanup time because I wanted to watch the Masters and have a nap too.
Hope your Easter dinner was as good as mine was.
Thanks for looking!
Rubbed with CYM and a little modified Chris Lilly rub and let it sit for a few hours in the fridge.
Started my kettle with a ring Minion method, building a ring of Stubb's briquettes around the edge. I started eight KBlue briquettes in the chimney to get it going. Used some hickory and cherry wood chunks mixed in with the coals for flavor. This method seems to work as well as creating an indirect cook using fire bricks, and it cooks evenly since the fire moves around the bowl as it burns. Sorry for the lousy cell phone pic, but you can get the idea of how the setup works. I kept one firebrick on the grate just to keep the fire from moving in both directions and to help hold in the heat a little, since there was a slight breeze overnight.
Didn't take many action photos as it was a little chilly overnight and I was trying to catch a little sleep while checking on the fire.
Sleep tends to make you forget to take pics!
I let it rest foiled in the cooler while we went to church. When we got home, I probe checked it for tenderness and found it done, so I pulled it. Sprinkled with a little vinegar based finishing sauce, and served with some quick beans on the stove, using a little pulled pork and some pan drippings along with a little fat for flavor. I made some homemade cole slaw to complete the meal.
Here it is pulled & sauced, waiting on the beans to heat up.
Here's your plate. This has to be one of my all time favorite meals, as we had a pretty good local BBQ place growing up and I remember their pulled pork as one of my favorite childhood meals. I think I can <STRIKE>bribe</STRIKE> convince the fam that eating pulled pork at home is always better than going out to eat.I even used paper plates to save on cleanup time because I wanted to watch the Masters and have a nap too.
Hope your Easter dinner was as good as mine was.
Thanks for looking!
