Getting ready for #3

[sinisterdonut]

Oh, I also made up a tasty North Carolina style Vinegar sauce for it.

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[sinisterdonut]

OK I decided to wrap at 7 hours in because da girls liked da color, it was 155 IT, so I think it'll be good

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[sinisterdonut]

Forgot da pic lol

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[sinisterdonut]

Lil update, we are at 10 hours into da cook, holding 250 on da grill and 170IT

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[kettlebb]

Have you had to refuel the snake at all?


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[sinisterdonut]

O added about 20 briquettes or so to the end/ starting point midway in but not sure it's going to have needed it.

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[sinisterdonut]

OK, fresh off da grill at 196IT and 13 hour cook.

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[kettlebb]

Yeah that looks tasty.


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[sinisterdonut]

Ok, here is da final productand da bone which pulled straight out

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[sinisterdonut]

Pulled pork with a vinegar sauce, wicked beans and buttered French bread, it don't get much better

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[Uncle Al]

That looks fantastic!

[sinisterdonut]

Thanks Uncle Al

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[HoosierKettle]

Nice one. Looks great!


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[sinisterdonut]

Thanks Hoosier

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[Davescprktl]

Looks fantastic!  Great cook!  Like I said no pressure!