The guys at the fire station where I work wanted pulled pork for dinner. I brought my WSM and a bag of Weber briquettes in with me.
I have always used low and slow, but have been wanting to try a hot n fast cook for a long time. I figured that I will let these guys be my taste testers.
This is also my first time using the Weber briquettes, so let's see how it goes!
I am following the hot and fast instructions from the Virtual Webber Bullet (
http://virtualweberbullet.com/pork4.html) pretty closely. I was out of apple chunks, so I am using chips.
Charcoal ring 1/2 full, with a chimney of lit on top:
![](https://uploads.tapatalk-cdn.com/20170822/8559a5b7c6865cb0b6d734aa31858fca.jpg)
![](https://uploads.tapatalk-cdn.com/20170822/7f926e1f4076303d0d28255d6d27d1d4.jpg)
Two bone-in butts, about 7lbs each. Trimmed and rubbed with stuff that I threw together, and refrigerated over night. Empty water pan wrapped in foil:
![](https://uploads.tapatalk-cdn.com/20170822/12ce983c1a43b31b0435e4849d1c5a12.jpg)
Smoking right along! 300°ish on the lid thermo, 340° on the grate per my Dot:
![](https://uploads.tapatalk-cdn.com/20170822/f5bafa9f221c9c3a31c01e913fa399d3.jpg)
TBC...
Sent from my SM-G930V using
Weber Kettle Club mobile app