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Unread 11-18-2010, 03:26 AM   #1
FatDaddy
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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.
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HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
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WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
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