Alright, so - crisis avoided. Learned a few lessons today... 1) like parenting a newborn, CALM DOWN! 2) The meat probe location matters significantly. 3) I need to learn to better manage temperature and charcoal quantity. 4) Getting up at 4 isn't so bad - the nap after really helped.
In the end, it was delicious. I didn't get any shots of the pork after pulling. People were surrounding me grabbing pieces as fast as I could pull. Here's how it went down:
- Trimmed fat, oiled and rubbed (commercial rub from The Salt Lick TX) the night before. Saran wrapped and fridged at 10pm
- wake at 4am (next time, I'll need a wake-up call Palladini!)
- Meat was on by 4:30a with a half pan of hot water. Smoker temp around 250
- Between 8:30 AM and noon, every hour or so I spritzed it with a 50/50 mix of Bacard and apple juice to help the bark
- Had some ups and downs with the temp, probe and charcoal... hit just over 200 around 1pm
- foiled, toweled, and placed in a foam cooler at 1. Pulled at 2:45pm and served by 3pm
Finally, if you made it this far reading my saga, you deserve some Q-VIEW!!!!!
Thanks you all for such a wonderful site! I'll keep practicing at this!