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:
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:
Smoking right along! 300°ish on the lid thermo, 340° on the grate per my Dot:
TBC...
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