- Jun 2, 2014
- 24
- 10
Yesterday, my dad and I put together the firebox for a Char Griller pro. I seasoned it and today I had some friends over for some pulled pork as the inaugural cook. I used 2 butts, a 5 lb, and an 8 lb. the 8 lb went on at 5:00 and the 5 lb went on at 9:00.
Last night I put the pork in brine
Then at 4:00 this morning, I started the fire using Cowboy lump charcoal and apple chunks for flavor. I rubbed the pork and put it on at 5:00.
After around five hours from the start time of WAC butt, I wrapped them to finish for another five at around 225 smoker temp.
I cooked them to 195* IT, and pulled the 8 lb, but that was enough for the five people that ate it, so I threw the other one in the fridge and will have pork for days!!
the 5 lb butt.
the pulled 8 lb.
I could have gotten a little more color in hindsight, but they still came out moist and tender, and were a hit with my friends.
Ben
Last night I put the pork in brine
Then at 4:00 this morning, I started the fire using Cowboy lump charcoal and apple chunks for flavor. I rubbed the pork and put it on at 5:00.
After around five hours from the start time of WAC butt, I wrapped them to finish for another five at around 225 smoker temp.
I cooked them to 195* IT, and pulled the 8 lb, but that was enough for the five people that ate it, so I threw the other one in the fridge and will have pork for days!!
the 5 lb butt.
the pulled 8 lb.
I could have gotten a little more color in hindsight, but they still came out moist and tender, and were a hit with my friends.
Ben