The weather is back to normal again and I hadn't had the offset fired up since the fall and I was almost out of pullled pork. I had a 9# butt in the freezer so I thawed it Wednesday.
I used my own rub:
1/4 brown sugar
1/4 c paprika
2 tbs salt
2 tbs course black pepper
2 tbs garlic powder
2 tbs onion powder
1/2 tbs cayenne
By the time I got everything going Thursday at 11am it was 29F out with very little wind. I still had to struggle to keep the temps somewhat steady. I had swings from the 230's to 300+, but I didn't worry much about it.
After about 3 hrs I tossed in the abt's and the beans. With the swings to 300 they didn't take long, in fact the beans got a little "over done" but not burnt.
Sorry about my finger :(
Hit the stall at 172F for over an hour even with the high temps. When the IT hit 180 I wrapped in foil to finish in the house oven at 180. It hit 203 at 9:30 so I wrapped in a towel and into a cooler for the night.
Next morning I unwrapped and pulled.....
P.P. for dinner!
Except for going through a $32 bag of Kingsford Hickory wood for an $18 piece of meat I was happy about the cook (even if the beans were a little dry). Oh, well, I didn't get into this to save money....
Thanks for looking
Dan
P.S., This is the first post I've done in a couple of years and during that time my phone decided to take pics in .jfif instead of .jpg (?). I finally got it figured out and jumped through some settings hoops but it was a PITA! I played around in the laptop registry but it still wants to see everything in .jfif unless I re-name the photo file.
Damn Apple and Microsoft for knowing "what's best for me".
Now maybe I can do that sausage post I tried to do a couple of weeks ago when I found out about the format changes.....
I used my own rub:1/4 brown sugar
1/4 c paprika
2 tbs salt
2 tbs course black pepper
2 tbs garlic powder
2 tbs onion powder
1/2 tbs cayenne
By the time I got everything going Thursday at 11am it was 29F out with very little wind. I still had to struggle to keep the temps somewhat steady. I had swings from the 230's to 300+, but I didn't worry much about it.
After about 3 hrs I tossed in the abt's and the beans. With the swings to 300 they didn't take long, in fact the beans got a little "over done" but not burnt.
Sorry about my finger :(Hit the stall at 172F for over an hour even with the high temps. When the IT hit 180 I wrapped in foil to finish in the house oven at 180. It hit 203 at 9:30 so I wrapped in a towel and into a cooler for the night.
Next morning I unwrapped and pulled.....
P.P. for dinner!
Except for going through a $32 bag of Kingsford Hickory wood for an $18 piece of meat I was happy about the cook (even if the beans were a little dry). Oh, well, I didn't get into this to save money....
Thanks for looking
Dan
P.S., This is the first post I've done in a couple of years and during that time my phone decided to take pics in .jfif instead of .jpg (?). I finally got it figured out and jumped through some settings hoops but it was a PITA! I played around in the laptop registry but it still wants to see everything in .jfif unless I re-name the photo file.
Damn Apple and Microsoft for knowing "what's best for me".
Now maybe I can do that sausage post I tried to do a couple of weeks ago when I found out about the format changes.....
