caliking
is Blowin Smoke!
Howdy brethren.
So, now that my UDS temps are more stable after the foiled rim mod, and to test out the extended range mod on my et-73, I decided to do a 5# pork butt overnight for some pulled pork. Dusted with rub and injected with apple juice and rub the night before. Started up around 9:30ish Fri night, was done at around 5:30am - did not foil or flip, fat cap stayed down. Sat morning. Let the drum go at about 200 until 9ish in the morning (so I could catch some z's) then threw on the white sauce wings for about an hour at 350. Both items were fabulous, especially the pulled pork on an onion sandwich roll. No sauce added to the pulled pork, so that I can try different sauces.
The wings were a hybrid recipe - mayo, magic blue bottle, worcestershire sauce, rub, ranch dressing, pepper, and garlic powder. They were crispy and tasty!
A few ?'s:
1) Went to bed about 1am, with the drum cruising at about 240 for the past couple of hours. Expected the butt to take around 12 hrs. The et-73 chirped at 5:30am - butt was done, but the temp had risen to 270+. I had thought the temp would fall a bit since the coals might get choked with some ash, but the opposite happened. No biggie - things turned out ok in the end.
2) Are there any preferred instruments for shredding/pulling butts? My 2 forks worked ok, but they seemed kinda small for the task at hand.
3) How do I add captions for each individual pic when I post a thread?
Thanks for looking!
So, now that my UDS temps are more stable after the foiled rim mod, and to test out the extended range mod on my et-73, I decided to do a 5# pork butt overnight for some pulled pork. Dusted with rub and injected with apple juice and rub the night before. Started up around 9:30ish Fri night, was done at around 5:30am - did not foil or flip, fat cap stayed down. Sat morning. Let the drum go at about 200 until 9ish in the morning (so I could catch some z's) then threw on the white sauce wings for about an hour at 350. Both items were fabulous, especially the pulled pork on an onion sandwich roll. No sauce added to the pulled pork, so that I can try different sauces.
The wings were a hybrid recipe - mayo, magic blue bottle, worcestershire sauce, rub, ranch dressing, pepper, and garlic powder. They were crispy and tasty!
A few ?'s:
1) Went to bed about 1am, with the drum cruising at about 240 for the past couple of hours. Expected the butt to take around 12 hrs. The et-73 chirped at 5:30am - butt was done, but the temp had risen to 270+. I had thought the temp would fall a bit since the coals might get choked with some ash, but the opposite happened. No biggie - things turned out ok in the end.
2) Are there any preferred instruments for shredding/pulling butts? My 2 forks worked ok, but they seemed kinda small for the task at hand.
3) How do I add captions for each individual pic when I post a thread?
Thanks for looking!
