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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-04-2014, 03:33 PM
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#1 |
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On the road to being a farker
Join Date: 05-04-11
Location: Madison, WI
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4th of July brew 'n que
9 pound pork shoulder and a Scotch ale cook. Fired up the WSM about 730am. Meat was rubbed with Famous Dave's rib rub. On at 830am. WSM settled in at about 325. Hit 165 at noon. Decided not to wrap and just let her ride. Probed at 230 and was not quite there. Probed again at 3pm (198 IT) and was ready to go. Wrapped and resting as we speak. A little bit stuck to the grate while I was pulling it off and it tastes really good. Nice and tender. Shots from the day:
  Visit from the fire marshal    One of these while I'm waiting  Damn paparazzi  Ready for a rest  |
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07-04-2014, 03:36 PM
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#2 |
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is One Chatty Farker
  Join Date: 05-05-14
Location: Winter Park, FL
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Lookin' good, man! What besides the PP?
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Weber One-Touch Silver 22.5 (1995) Pit Barrel Cooker - Original Version Potjie Pot cast iron 5 Gallon Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop |
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