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Pork butt on Wood Dale Fleetwood

Started by crowderjd, August 06, 2016, 11:24:35 AM

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crowderjd

Early 1960s 26er action!  Smoking an eight pound pork butt today:







Been sitting pretty 250-275 all morning!  We'll see how it turns out this evening!
Chasing the impossibles: Westerner, Custom, Meat Cut!

Travis

She's a beaut! Something about that mlh, just screams classy to me.


Sent from my iPhone using Weber Kettle Club mobile app

crowderjd

The results were delicious! 





Used my new Bear Claws to shred the pork!





MMMM...SO GOOD
Chasing the impossibles: Westerner, Custom, Meat Cut!

Saugust

Very nice work! And man, what a kettle!
Growing family = growing kettles!

kettlebb

Yeah that bark looks awesome. The best part in my mind.


Sent from my iPhone using Weber Kettle Club mobile app
Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

WNC

Awesome!
I love using my old school 26er for pork butts. My 26er isn't nearly as awesome as yours, but still a great machine for the job

varekai

@crowderjd , what was your coal set up?.. looks like a snake, and maybe a 3 x 3, 3 x 4?  Would like to give it a try in my 26r. Thanks.
CGA,GGA, jumbo joe, 3-18" kettles,22" blue,green,yellow and 2 reds, 1-22" lid mod for pizza, a genesis silver,2 Red SS Performers,2 26ers,1 red, 1 chief and a Ranch Kettle.

Bubblehead


crowderjd

Quote from: varekai on August 10, 2016, 07:58:01 PM
@crowderjd , what was your coal set up?.. looks like a snake, and maybe a 3 x 3, 3 x 4?  Would like to give it a try in my 26r. Thanks.

I don't carefully "stack" my snake.  I get a good looking pile going around the edge and adjust as necessary.  I would say this would have been close to a 3x4, however.  It ran around 250-275 most of the day.  When another chunk of apple caught fire, it would spike to near 300, but I would just control the vents.  Put it on at 8:30am (I slept in), had to add new charcoal at 4pm, finished at 7:30.   
Chasing the impossibles: Westerner, Custom, Meat Cut!