It's good to be back

[XRichard23]

What a coincidence, I’m doing a pulled pork tomorrow on my WSM! Care to share your recipe or any tips? It’s my first time so I’m obviously nervous. Ha


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[Cellar2ful]

Welcome back Neil and Congratulations on your new digs.

[Vwbuggin64]

Welcome back.


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[Neil_VT00]

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 it’s ready by 4-5pm.

Cheese came out well. It’s resting in the fridge now.

And the pulled pork was a hit on Friday.



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[56MPG]

Looks to me like a great Meetup location for the 2019 Mid-Atlantic bunch...hint...hint

Happy New House!

Marty