This picks up at the end of
addicted-to-smoke's tremendous real time accounting of his pork cook, I was inspired to continue on............
~~~~let's pick up where we left off in part one....I strongly suggest somebody begin prep on a / some pork butt(s) so we can keep this relay race going..................
Was going to put the beans in at midnite / 12:30, but these were running a bit high heat (275 ~285) & I remembered the pintos I've been using lately will overcook & go mushy if run too long.....
The Lazzari briqettes I got are very small, nice smell, but burned pretty quick....1:30 AM (this is way more futzing than usual), closed down vents on both cookers 1/4" on OT's & one daisy open on the 3-wheel..................drop to approx. 235.........
FF to 4AM......beans in.........
(here's where the charcoal stood, so added another arc of briquettes, then beans......)
In the 5 minutes it takes to do this, therm drops to "0".....no freaking out, the pork's still bubbling hot....
Back to the freeway.....
Sleep awhile, 8:15AM.....
almost will separate.............
Extra bark from the crowning, it buckles up & adds surface.....
Because of the up & down in temp, I feel the bark is a little dry & will add some mojo cirillo at the foil wrapping, maybe keep them on the cooker for a short bit before towel / cooler for the rest......
Who's Next?