Potatoe
Knows what a fatty is.
I'm at a stall, too. No worries. I planned for this to take 10-12 hours. Well under control, and it's still 2 hours till drink time!
6.5 hours in:
1 grate temp
2 exhaust temp
3 meat temp
This was such good idea lol
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Looking for the older post of Carolina pulled pork
- Thread starter Potatoe
- Start date
This was such good idea lol
Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
For some reason I have Carolina on my mind,
frankenfab
Take a breath!
All done!
9hrs. 22 min. to 196 internal. This will be going in a cooler in a bit, to feed my friends at work tomorrow. Right now, it's wrapped up like a little baby...
Thanks, SirPorkaLot!
TO BE CONTINUED......
9hrs. 22 min. to 196 internal. This will be going in a cooler in a bit, to feed my friends at work tomorrow. Right now, it's wrapped up like a little baby...
Thanks, SirPorkaLot!
TO BE CONTINUED......
Last edited:
Potatoe
Knows what a fatty is.
All done!
9hrs. 22 min. to 196 internal. This will be going in a cooler in a bit, to feed my friends at work tomorrow. Right now, it's wrapped up like a little baby...
Thanks, SirPorkaLot!
TO BE CONTINUED......
Mines a slow poke at 185, 11hrs in
Potatoe
Knows what a fatty is.
Damn it took long, finally done and resting
Sent from my LM-V450 using Tapatalk
Sent from my LM-V450 using Tapatalk
frankenfab
Take a breath!
Impressive! Most Impressive.
Potatoe
Knows what a fatty is.
Bam! Awesome recipe! This was great.. . straight bbq at it's finest!! I was hesitant to not wrap (never went without wrapping before) but it was great. .. Ran hickory the whole time, not over smoked at all
Two regrets. . one, go hard with the salt like John says, I held back a touch but shouldn't have. . . snow cap that thing. . .two I shoulda went 3/4-1 TBS of red pepper in the sauce. . . still amazin'!!!
Franken, I bet your crushing your great dinner, it was really fun to watch our cooks to goo together. .. Scoring was a great idea, I think I'll have to do that next time. . . glad we did this
Thanks for this!
Sent from my LM-V450 using Tapatalk
Two regrets. . one, go hard with the salt like John says, I held back a touch but shouldn't have. . . snow cap that thing. . .two I shoulda went 3/4-1 TBS of red pepper in the sauce. . . still amazin'!!!
Franken, I bet your crushing your great dinner, it was really fun to watch our cooks to goo together. .. Scoring was a great idea, I think I'll have to do that next time. . . glad we did this
Thanks for this!
Sent from my LM-V450 using Tapatalk
Last edited:
PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
Fine looking Q & great cook!
SirPorkaLot
somebody shut me the fark up.
Bam! Awesome recipe! This was great.. . straight bbq at it's finest!! I was hesitant to not wrap (never went without wrapping before) but it was great. .. Ran hickory the whole time, not over smoked at all
Two regrets. . one, go hard with the salt like John says, I held back a touch but shouldn't have. . . snow cap that thing. . .two I shoulda went 3/4-1 TBS of red pepper in the sauce. . . still amazin'!!!
Franken, I bet your crushing your great dinner, it was really fun to watch our cooks to goo together. .. Scoring was a great idea, I think I'll have to do that next time. . . glad we did this
Thanks for this!
Sent from my LM-V450 using Tapatalk
Great job!
Super looking pork
ShadowDriver
somebody shut me the fark up.
Yes! I just ate dinner and I still think I have room enough for just a little pinch of skin and some meat w/ Lexington or Eastern NC sauce... You fellas dun good!
