Richard S
TVWBB Pro
My friend’s daughter is getting married today and she asked me to do the pulled pork for her rehearsal dinner last night.
I did about 30 pounds.
Did two on the WSM and one on the performer. Went very heavy on the wood with predominately hickory but also a fair amount of peach. Probably used 10 good sized chunks between the two cookers.
Put them on at 8am and wrapped when they hit about 170. Pushed through stall. No water in WSM. Got temps to about 330+. Made some sauce from the Weber book…
Pulled right before serving around 7:30. They had a good long rest in a cooler.
Then a good rest for the cook!
I did about 30 pounds.
Did two on the WSM and one on the performer. Went very heavy on the wood with predominately hickory but also a fair amount of peach. Probably used 10 good sized chunks between the two cookers.Put them on at 8am and wrapped when they hit about 170. Pushed through stall. No water in WSM. Got temps to about 330+. Made some sauce from the Weber book…Pulled right before serving around 7:30. They had a good long rest in a cooler.Then a good rest for the cook!
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