I am with you on not foiling butts, I love the bark and yes I always plan on smoking today and eating it tomorrow. Yours look perfect
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Now to see how it pulls. Is there any way to not burn the s#!* out of your hands pulling pork?
These are the best gloves I've ever found for BBQing or handing hot food period.
For some reason they don't have the best reviews. People complain that they are slippery (I've never experienced that even handling a butt right out of the smoker) and that they stain. Yes they stain but they are for food prep not for going out on the town. To clean I just put them on, put dish soap on them, and "wash my hands". Then I hold them with the fingers up and rinse (this is so water doesn't get inside). If you get water inside it will take days to dry unless you put them in the dryer (I haven't tried putting them in the drier yet).Thanks I'll check them out.
I have the same ones as they came with my Ronco. I love them for handling hot food. They are slippery when wet but that doesn't bother meat all. They sure save the hands when pulling a butt or just handling hot food in general in and out of the smoker. Great looking pulled pork. Maybe I should try not foiling a butt in the future but I'm not a really big bark fan at all.These are the best gloves I've ever found for BBQing or handing hot food period.
Super good looking PP there. Maybe if you cooked it at closer to 240 it would cut down on the time some.
Now that's a fine looking piece of meat. A real inspiration to go foiless. Since you did this on a WSM, it's a suitable time for a question that I know those who recently purchased a WSM and those who hope to buy one this year (), you mentioned a full ring of fuel and a small pyramid in the middle. To get the fuel to last as long as you've done in this smoke, what is the trick, fire off a handful, sufficient to get the WSM to smoking temp, then let it burn its way through the pile?