Feeding 40 tomorrow. "Light bites". Figured I would make some small pulled pork sliders to go on everyones plate.
Rubbed down with basic barbecue rub (salt, brown sugar, paprika, pepper, onion and garlic powder, dark chili powder)
Its 8:02 am and 44 degrees outside (yeah, I know, we are spoiled in Cali)
Set up Bisbee with 3 charcoal snake, with chunks of cherry wood
Bisbee working hard
My sous chefs not working so hard
Temp a little low - 200 at the dome, 185 at the grate. I would prefer about 25 degrees higher - will go with a "4 briquet" snake next time
13 hours later, ready to shred
One big, vacuum pack of meat. Will reheat tomorrow and serve on Hawaiian sweet rolls
10:02 pm, kitchen cleaned up, evening cocktail consumed, time for bed.
Winz