Had a couple butts in the freezer 14 pounds altogether. SPOG as usual.
Had some home made Italian sausage,bacon and my great andouille too.
Had a bunch of red potatoes getting a little old.
Got the butts rolling on the guru powered 18.5 WSM lower grate at 230.
Using some used kingsford and fresh R.O. mixed up and apple wood from my pal Raptor.
Made the fattie with chopped and nuked til kinda done potatoes, andouille and some very nice aged provolone.
Wrapped it with some of my bacon that was from the start and ending of the slicing. Mostly pieces.
Not pretty but it worked.
The mac and cheese is Stouffers..Can't seem to make it better myself.
Here's a little news for the guys that have 22.5s and never had a 18.5.
All this cooked at one time and room for a couple dozen ABTs if i had some jalapenos.
Could have fed a bunch of folks, but now have chow for the week or longer.
Here's the pics!!
Both foiled at 165 and into the cooler at 205...
Just under nine pounds finished..removed lots of fat and sauced with:
No slaw for my friend Flash to enjoy..
Have a great day