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Old 11-18-2010, 03:26 AM   #1
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Join Date: 04-04-06
Location: Wichita Falls, Tx
Talking 35# of pulled pork for the Bonfire

Had a small bonfire bbq, I was asked to cook for over the past weekend. I was able to get the small WSM fired up before I headed to work and went home and checked on it twice during the night. was humming right along about 230*.
Started out by soaking 4 butts in Kosmo's pork soak overnight.

Pulled em out, rinsed em and let em dry out a bit.

Rubbed em down with salt, pepper and Plowboy's Yard Bird Rub

Tossed em on the WSM

Spritzed every few hours with apple cider.. Was all I had in the fridge.

Got home about 7am, temps had dropped down to about 205, it was cold and windy and I was tired, Butts were at about 150* after 11.5 hours. I went ahead and put them in full pans 2 per pan and wrapped in foil, brought em into the house and finished em in the oven at 245* so I could get some sleep after working all night. Here is what they looked like just before I pulled em. No pictures afterwards because I got in a hurry to leave the house. It made 2 full pans full of pulled pork goodness.

They were a big hit. They polished off about a pan and quarter before everyone got their fill. I had a couple of sandwiches this evening before I went to work. It was a job well done, if I say so myself.

Home made 5' reverse flow smoker
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

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