Ok Finally got around to uploading the finished product. I did not get any other pics through the cook, We were really busy Saturday cleaning house and organizing our shed so all the BBQ stuff Christmas and Halloween decorations fit and I can still get my mower, trimmers tools etc in the shed.
"On with the Show, this is it!"
Pulled pork:
Chuck Roast, chopped and ready:
So this is also the first time I have run the Bandera as a straight stick burner. I actually like that way more than feeding the charcoal demon all the time. and as long as you maintained a good bed of coals and fresh wood on occasion it maintained a nice level temp running comfortably around 280 to 290, pretty steady.
That looks So good! Aint it amazing just how well a your cooker will run when you use the fuel it was designed to burn instead of trying to make it preform in an abnormal manner on low quality fuel.
I had planned to have some pork leftovers for a while but after the family got through asking for take home plates. I was lucky to get one days lunch out of it. Although it is satisfying to know that it was liked. Plus I got the ultimate compliment from my Mom after Dinner. She said she thought I had finally gotten as good as BBQ'ing as my Dad had been. Almost brought a tear to my eye but easily the proudest moment ever for my smoking days.
Season with SPG then smoke to about 160 internal. Wrap in foil with beef broth and Montreal steak seasoning the Pam that and cook till 190 _ 195 internal then i rested it I'm a small cooler with towels for about two hours and chopped it. Next day i reheated out smothered in broth again until warm and tender.
