Smoked pork picnic with Qview running commentary

[sota d]

Thanks Gary.

 

[sota d]

20150301_175522.jpg

• sota d
• Mar 1, 2015

update: 7 1/2 hours IT at 194- been there awhile. Is this thing going any higher? I think I'll check the bone, see if it can be pulled out.

 

[sota d]

20150301_183839.jpg

• sota d
• Mar 1, 2015

hmmmm........I wonder....... be right back...:-)

 

[sota d]

20150301_184147.jpg

• sota d
• Mar 1, 2015

Not bad....a little too sweet for my taste. I'll stick with my beer.

 

[welshrarebit]

Everything looks incredible!!!!

Prosciutto wrapped ABTs!!! Those sound great!

 

[sota d]

Everything looks incredible!!!!

Prosciutto wrapped ABTs!!! Those sound great!

Thanks, I tried it once, at my wifes suggestion, now that's the only way we do them.

 

[smokinadam]

Thanks, I tried it once, at my wifes suggestion, now that's the only way we do them.

finale yet? My mouth is drooling waiting for it..

 

[gary s]

Is it Ready ? Is it Ready ? Is it Ready ?        

Gary

 

[sota d]

Finally done!

20150301_193250.jpg

• sota d
• Mar 1, 2015

Took the pork out at 8 hours- was 194 degrees for 45 min and not moving!Put taters in with ABTs( went in 2 hours prior) , foiled meat and rested 1 hour while taters and ABTs finished. Awesome! Love the bark on the picnic mixed with the pulled pork, gave it a nice texture. Next time-smoke a big hunk of meat and start the night before. More leftovers and not eating late! Thanks for hanging, David.