Thanks guys!
@56MPG we moved to Eldersburg. Loving the quiet and space up here.
@XRichard23 how did the smoke go? I keep it really simple with my pulled pork. Rub with whatever I have on hand. Start the smoker using the minion method. When the pit is stable around 225-250, I put the meat on and let it run. When I hit the stall I put the butt in a foil pan and cover with foil. Then just let it run until it probes really easily. I usually start at 6am and it’s ready by 4-5pm.
Cheese came out well. It’s resting in the fridge now.
And the pulled pork was a hit on Friday.
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