Pulled Pork Sandwiches at the Beach

[bamakettles]

Cooked a small bone in Boston Butt on the Red LE yesterday while beaching with the family.  I used my ThermoWorks Signals to monitor temps which worked like a champ once connected to the house wifi.  Roast was seasoned with Meat Church Holy Gospel rub, cooked for 5 hours, wrapped at 165F and another 2 hours on the LE which ran easily at 275F - 285F all day with sns/dng and little adjustment needed .  Wrapped in towels and let it rest on the table - cooler was full of cold drinks lol.  Also made chorizo jalapeño poppers, corn on the cob and tots.  Didn’t get pics of them cooking, I was pretty busy.  Family was happy…


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[JEBIV]

awesome, looks like Y'all  are enjoying some beautiful weather

[bamakettles]

awesome, looks like Y'all  are enjoying some beautiful weather

Thanks!  It’s been beautiful every day…. Hot but beautiful.


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[OkieGirl]

That looks great and beautiful surroundings to enjoy it in!

[bamakettles]

That looks great and beautiful surroundings to enjoy it in!

Thanks!  We’ve been having a great time.  Going to sit in our beach chairs today and eat oysters tonight.  No cooking!


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[AZ2FL]

Great looking beach cook Greg!

Cool picture of the shrimp trawler with it's net deployed.

I'm looking forward to drinking a few cold beers and eating fresh oysters with you guys this evening.

Cheers

[bamakettles]

Great looking beach cook Greg!

Cool picture of the shrimp trawler with it's net deployed.

I'm looking forward to drinking a few cold beers and eating fresh oysters with you guys this evening.

Cheers

Thanks Robert, us too…. Might have some crab dip as well!


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[TXFlyGuy]

Looks good! We normally smoke our shoulders for 9 to 10 hours, and then wrap, cook another 2 to 3 hours.

[bamakettles]

Looks good! We normally smoke our shoulders for 9 to 10 hours, and then wrap, cook another 2 to 3 hours.

I used to do low and slow in the 225F - 235F range, but seem to get a much cleaner fire and better flavor at 275F - 300F.  Added bonus is I don't have to get up and start quite so early!

[Foster Dahlet]

Looks good! We normally smoke our shoulders for 9 to 10 hours, and then wrap, cook another 2 to 3 hours.

I used to do low and slow in the 225F - 235F range, but seem to get a much cleaner fire and better flavor at 275F - 300F.  Added bonus is I don't have to get up and start quite so early!

Yes to 275 as a target temp.  Works great for me.  Also, beautiful cook and beach setting.  Looks like SGI to me.

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[bamakettles]

Looks good! We normally smoke our shoulders for 9 to 10 hours, and then wrap, cook another 2 to 3 hours.

I used to do low and slow in the 225F - 235F range, but seem to get a much cleaner fire and better flavor at 275F - 300F.  Added bonus is I don't have to get up and start quite so early!

Yes to 275 as a target temp.  Works great for me.  Also, beautiful cook and beach setting.  Looks like SGI to me.

Sent from my LM-X420 using Weber Kettle Club mobile app

Thank you sir, missing it this week.  Yep we were on SGI loving life.