Windy Heap - 18-3-2015 at 07:36 AM
Low and Slowwww pulled pork.
8 hours at ~225f, heavy Mesquite wood smoke with a bit of Pecan.
~7 pound pork shoulder.
Garlic Herb spice rub applied 24 hr's prior and Saran Wrapped.
very indirect heat with steamer pan of water between meat and heat for ~6 hours, then crisp up bark of meat for crunch with roast right next to coals.
meat temp at finish 195f.
started 10 am, finished 6 pm, 1 hour rest, then pulled pork at 7:00.
as I keep the roast in a bread pan, take the pan drippings and add some flour beer and wine to make a nice thick gravy roux.
VERY pink smoke ring.
one of my better batches............. 8 hour smoke with hourly attention......at least several beers worth of love.
Two Thumbs Up.
abkayak - 18-3-2015 at 07:41 AM
i like your work...
ssayre - 18-3-2015 at 08:09 AM
Nice work! BBQ is my other favorite past time. Although I'm a purist and prefer indirect heat using my charcoal grill and moistened wood chunks
(preferably applewood) but I would still eat every last bit of yours.
sadsack - 18-3-2015 at 08:28 AM
When is dinner!!!!!!
Windy Heap - 18-3-2015 at 04:19 PM
dinner is at seventyeighthpggfffth thirty...........
sorry my mowth is full of tender pork decadence.
3shot - 18-3-2015 at 04:33 PM
Nice smoke ring!
I'm also a freelance smoker!! :evil:
bobalooie57 - 19-3-2015 at 08:14 AM
Where's the like button?
B-Roc - 19-3-2015 at 09:29 AM
Yum!
crazyherb - 19-3-2015 at 09:20 PM
Yes...but can you kite it?
https://youtu.be/CFKu8Ke0sGE
Looks yummie...double helping (raising hand).