Hey All,
This actually isn't my first post, but I figured I should introduce myself. I posted about my first brisket a few weeks ago, which turned out rather well thanks in no small part to what I learned reading this forum (http://www.smokingmeatforums.com/t/216855/first-shot-at-brisket). I only have a Weber Kettle 22.5" at the moment, but I've done ribs and brisket on it so far with great success. I've been using the snake method, and I've found that it doesn't take as much babysitting as I had anticipated, although I don't normally mind babysitting it all day with a few cold beverages.
I'm throwing a little BBQ this weekend, and I've got an 8.5# pork butt thawing in the fridge as we speak. It'll be my first go at pulled pork, so I'll start a thread either Friday night or Saturday morning so I can frantically post when I start to panic.
Thanks for reading, and I plan on participating a lot more in the future.
-Dan
This actually isn't my first post, but I figured I should introduce myself. I posted about my first brisket a few weeks ago, which turned out rather well thanks in no small part to what I learned reading this forum (http://www.smokingmeatforums.com/t/216855/first-shot-at-brisket). I only have a Weber Kettle 22.5" at the moment, but I've done ribs and brisket on it so far with great success. I've been using the snake method, and I've found that it doesn't take as much babysitting as I had anticipated, although I don't normally mind babysitting it all day with a few cold beverages.
I'm throwing a little BBQ this weekend, and I've got an 8.5# pork butt thawing in the fridge as we speak. It'll be my first go at pulled pork, so I'll start a thread either Friday night or Saturday morning so I can frantically post when I start to panic.
Thanks for reading, and I plan on participating a lot more in the future.
-Dan
