Don Cash
TVWBB Gold Member
My father-in-law rented a cabin on the north fork of the Tye river up in the Blue Ridge mountains for a weekend getaway. My brother-in-law with his three kids and my daughter joined us.
Got up there Friday afternoon and set up the kitchen. Prepped some ribs, put them on and 3-1/2 hours later they were ready...could have stayed on a little longer but the kids were hungry and explaining "it's done when it's done" to 3, 4 and 8 year olds isn't an easy task. They were still very good.
Daybreak came too soon but there were hungry kids to feed. Biscuits, bacon and eggs were on the menu for breakfast. While the biscuits were "baking" I set up the WSM and added a 6.5# butt, Chris Lilly injection style. After breakfast we went fishing on the Tye River and at a very well stocked pond. Then back to the cabin for a rousing game of "Red Light, Green Light", all the while the shoulder and WSM were chugging along.
9.5 hours later and the butt was soft like buttah. Rested in the cooler for a couple of hours and then pulled.
Pulled pork sammies with cole slaw and chips all around.
Earlier in the week I started a post about using river water in the pan. After reading the replies I said screw it and decided to go dry. I don't see me ever using water again. I think it was easier to control temps without the water and was more stable, IMO. We were away from camp for 5 hours. When we left the ET-73 was reading 243. When we got back it read 240. The WSM is an unbelievable machine.
Sorry for the long post and thanks for reading!!
Got up there Friday afternoon and set up the kitchen. Prepped some ribs, put them on and 3-1/2 hours later they were ready...could have stayed on a little longer but the kids were hungry and explaining "it's done when it's done" to 3, 4 and 8 year olds isn't an easy task. They were still very good.
Daybreak came too soon but there were hungry kids to feed. Biscuits, bacon and eggs were on the menu for breakfast. While the biscuits were "baking" I set up the WSM and added a 6.5# butt, Chris Lilly injection style. After breakfast we went fishing on the Tye River and at a very well stocked pond. Then back to the cabin for a rousing game of "Red Light, Green Light", all the while the shoulder and WSM were chugging along.
9.5 hours later and the butt was soft like buttah. Rested in the cooler for a couple of hours and then pulled.
Pulled pork sammies with cole slaw and chips all around.
Earlier in the week I started a post about using river water in the pan. After reading the replies I said screw it and decided to go dry. I don't see me ever using water again. I think it was easier to control temps without the water and was more stable, IMO. We were away from camp for 5 hours. When we left the ET-73 was reading 243. When we got back it read 240. The WSM is an unbelievable machine.
Sorry for the long post and thanks for reading!!
