Sunday Cook...Heavy pron...

So, I've been out on the west coast for the past two weeks for work. Minus gtr feeding me some mighty fine food, I didn't have anything worth writing about.

Also before I left I had ordered some wood chunks to try, a few new injections to test, and a couple of rubs I still had not used. So why not fire up the grills/smokers.

So injected these two 10 lb butts with a new injection. Rubbed one down with Butt Rub one down with SM Cherry Rub.







So while I was waiting for the 18.5 WSM to get warm I decided that the wife and I would need lunch...





Nothing like a good ol slider.

So the WSM got up to temp and the butts went on.



Lunch Pictures...











Six hours later....





So the butts still going...time to get supper going....













I'll post the final pictures, when they get done...

The pork loin was awesome.

I took some Italian Sausage browned it up. The sauteed some Green, Red, and Yellow Peppers as well as some onions. I had already opened up the pork loin and had let it set in a simple brine for about four hours.

Took it out rinsed it off and dried it. Stuffed it with the mixture topped with Asiago cheese. Rolled back up in a wonderful bacon weave. Rubbed the loin down in SM Cherry Rub before putting in the bacon weave.

Popped it on the Kettle indirect with a couple of chunks of pecan wood.

As for the sliders they were just you basic 80/20 ground with a little Plowboys seasoning.

Butts are still on, looking good, holding around 170, waiting for them to get good and tender to make pulled pork. So still a little ways to go!

Still waiting on the Butts. Looks like it is going to be a late night, at least I am off tomorrow!

Pulled Pork....