Tim Campbell
TVWBB Diamond Member
So this was labeled as a pork butt, but it definitely wasn't a butt. My best guess is a joint of some sort but I'm no butcher. I pulled three separate bones/knuckles out of it. Still, it was really good. Started at 5lbs; after trimming, cooking, and bone removal it clocked in at about 3lbs. Perfect for me and my bride.
20 years later and I'm still amazed at how efficiently the wsm holds temps. All KBB. One dozen lit briquettes atop a bed of unlit. Meat was on by 9am. It held 275° until about 6:30. Could easily have gotten another 1-2 hours beyond this. I don't even use any digital timers/thermos anymore. No need. Ditched them a few years back.
About 8 hrs in.
Took it off around 6:30 pm. Rested, then pulled. Actually pulled, not shredded. Bear claws not needed. All hand-pulled.
Potato rolls (no toasting, thank you. Not for pulled pork sammies, imo), some baked beans and potato salad. Cole slaw and red onion on the sandwich. Lightly sauced with ACV and about 2T of Kinder's sauce.
Finished product.
20 years later and I'm still amazed at how efficiently the wsm holds temps. All KBB. One dozen lit briquettes atop a bed of unlit. Meat was on by 9am. It held 275° until about 6:30. Could easily have gotten another 1-2 hours beyond this. I don't even use any digital timers/thermos anymore. No need. Ditched them a few years back.
About 8 hrs in.
Took it off around 6:30 pm. Rested, then pulled. Actually pulled, not shredded. Bear claws not needed. All hand-pulled.
Potato rolls (no toasting, thank you. Not for pulled pork sammies, imo), some baked beans and potato salad. Cole slaw and red onion on the sandwich. Lightly sauced with ACV and about 2T of Kinder's sauce.
Finished product.
.