Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: One Touch Platinum on June 01, 2013, 05:34:58 PM
-
(http://i158.photobucket.com/albums/t112/jeffhoard/IMG_0724.jpg)
(http://i158.photobucket.com/albums/t112/jeffhoard/IMG_0726.jpg)
(http://i158.photobucket.com/albums/t112/jeffhoard/IMG_0727.jpg)
(http://i158.photobucket.com/albums/t112/jeffhoard/IMG_0728.jpg)
(http://i158.photobucket.com/albums/t112/jeffhoard/IMG_0729.jpg)
(http://i158.photobucket.com/albums/t112/jeffhoard/IMG_0730.jpg)
8 1/2 pounds of pork goodness! Sorry for the crappy pics....no good light inside but some good ass pork! It was on at 8am and off at 4:15pm right at 200 degrees. Let rest for an hour and pulled. It started out as one piece of meat but I cut it in half and injected it , then applied the rub last night....sat in the fridge for about 5 hours and went on this morning. I started about 10 coals and used my sloppy snake method.....banked coals on opposite side of the meat and let the Weber do what they do best! The coal was left over from yesterdays cook....minus the briquets I lit to start it.
-
I just noticed that I posted this in the wrong place....duh.
-
I just noticed that I posted this in the wrong place....duh.
Not to worry. We'll give you another chance. But to earn the chance you must send each of us enough pulled pork for several sandwiches. ;D
That looks really good!
-
Man OTP that looks awesome, nice cook!
Sent from my iPad using Tapatalk HD