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Author Topic: It's good to be back  (Read 1795 times)

XRichard23

  • WKC Brave
  • Posts: 143
Re: It's good to be back
« Reply #15 on: December 29, 2018, 06:22:31 PM »
What a coincidence, Im doing a pulled pork tomorrow on my WSM! Care to share your recipe or any tips? Its my first time so Im obviously nervous. Ha


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Own: 22" Blue Platinum, Blue Performer 3rd Gen, 22" Blue MT, 22" Blue OTG, 26 Black OTG; 18" WSM
ISO: Blue 18

Cellar2ful

  • Moderator
  • Posts: 3635
Re: It's good to be back
« Reply #16 on: December 29, 2018, 07:20:31 PM »

Welcome back Neil and Congratulations on your new digs.
"Chasing Classic Kettles"

Vwbuggin64

  • WKC Ranger
  • Posts: 1050
Re: It's good to be back
« Reply #17 on: December 30, 2018, 09:11:39 AM »
Welcome back.


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Rollin coal

26" 2010 AD Code (Black), 22" 81 B (Faded Black), 22" 86 H (Black),91 N SJ (black), 18" 65 (Red), 12 AU Tostito SJ , 22" CU (Copper), 22 2018 CB (Crimson),22 (Brown)Happy Cooker, Q2000 Charcoal, Weber Spirit, 22in Yellow, 18"WSM, Happy cooker SJ

Neil_VT00

  • WKC Ranger
  • Posts: 1769
Re: It's good to be back
« Reply #18 on: December 31, 2018, 03:51:18 AM »
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 its ready by 4-5pm.

Cheese came out well. Its resting in the fridge now.

And the pulled pork was a hit on Friday.



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Wanted: Burgundy 18"

56MPG

  • WKC Ranger
  • Posts: 1525
Re: It's good to be back
« Reply #19 on: December 31, 2018, 11:36:21 AM »
Looks to me like a great Meetup location for the 2019 Mid-Atlantic bunch...hint...hint

Happy New House!

Marty
Retired