Well now that I have about 10 pounds of pulled pork vacuum sealed in the freezer, I've been venturing out a bit lately and decided to try my first CSR's, and I have to say, I will definitely be making these again. I set the weber up for indirect heat and kept my temp around 225 the best I could. Glazed generously with a mixture of Jeff's BBQ sauce, apple sauce, and honey about every half hour for about 2 hours until they reached 135deg, then placed over hot coals and continued to glaze until they were at 145. These were probably the juiciest, tastiest pieces of pig that I have made yet, they were just plain awesome! Got a couple pictures before they were completely gone. At less than half the price per pound I usually pay for steaks, these things have earned a spot on the regular dinner menu.
Got a shot after everyone's first round
My plate and all that was left, and a little bear view!
Thanks for looking!