Today's cook-6 bone in pork shoulders

[John Wheeler]

Needed some pulled pork for the house and decided to branch out and ask people at work if anybody wanted any. 25 lbs of orders later and you get this...



Made entirely too much of Chris Lilly's 6x rub! Lol



First three injected and rubbed, on the bottom.



Next three followed suit.



So far so good. Post more later. Thx

 

[RogerS]

John I will be over around 2 am with bourbon. Looks great!

 

[RJ Banks]

Way to go all out John. Can't wait to see the results.

 

[Russell McNeely]

I think you're going to have some very happy co-workers. Looking good....

 

[Dwain Pannell]

Load her up John. Looks great! Look forward to the outcome!

 

[Tim McCann]

Looks good so far!

 

[Bill Schultz]

Yea Baby, monster pork cook, love it John.

 

[Paul Kastner]

looking forward to the final product.

 

[Dean V]

Good luck John. It will come out great and I'm anxious to see the final pictures.

 

[MikeD125]

hmmm a lot of meat! Good luck!

 

[Chad Bman]

I've done 8 like that once before. It was a ton of work, but a lot of fun once it was over. I felt like I was pulling pork for hours. lol
Now that's getting your $$$ worth from a bag of charcoal. Nice looking cook and I'm sure you'll be a hit.

 

[John Wheeler]

Here's six hours in



Was supposed to have my 733 yesterday, but a goof with processing didn't allow that. I resurrected my ET-7 and it seems to be working. Had to reset a couple times, meh...



Got a late start and didn't make my rub last night like I should've. Then I ran out of garlic salt. Plus cold meat stalled the cooker, so that was forever coming to temp! Things are all stable now. Running at 290F right now to speed things along. Bark needs to set a bit more, then I might foil depending on internal temps. My dome temp is reading abnormally far off from my guru today as well. Ill cheat em finished in the "0>€N" if I have to. Keep you posted...

 

[Jak Stepan]

John. Dang. Now that's a pitload of love. Impressive. Hey Rog, swing by texas and pick me up.... Better make it 3am.

Don't lift the lid...

 

[Tony R]

Nice!
Looks like you maybe doing this more often once everyone knows you make great pulled pork.

 

[justin.williams]

mmmmm... can't wait to the finish!

 

[~Mark~]

I think you've gotten all you can get out of that WSM! Seriously awesome pictures, and what a blast.

 

[SE Davis]

We'll be waiting for breakfast pics John.
Scott

 

[John Wheeler]

Due to time constraints, I had to pull them, foil them, and use that square thing in the house �� I also wanted to eat it tonight! Lol. Still gonna have a ton to pull!





I brought in a five pound brick of it to work after New Years as my gift to my coworkers. As planned, the good old "first one's free" Jedi mind trick still works! I already have orders for my meatloaf after this. Anyways... I hit the pork some hickory and mesquite from the start. Rubbed and injected with Chris Lilly's 6X championship rub and injection. I think all in all I'm safe. I just hate that I had to use the ----! Ill post pulled and plated pics when done. Thanks for all the kind words and for looking.

 

[russ olin]

Your co-workers are lucky!

 

[Mike Coffman]

That looks like it's gonna be some great looking pulled pork!