- May 5, 2007
- 2,838
- 16
Sorry for the late post... very busy weekend! My bro-in-law is in the hospital for some serious heart related issues, so we have had folks in and out since Saturday.
Anyway, during the mayhem, I managed to fire up the CG and smoke up butt for some of the most awesome pulled pork sammiches to date! Saturday, I rubbed it with Jeff's rub, slathered it in yellow mustard and cellophaned it in the fridge overnight.
Got up at 6 AM Sunday, fired up the coals and got my beloved up to 225-235, then threw on a single chunk of guava wood. I'll tell ya', the more I play with that wood, the more I like it! Very smooth, smokey flavor, leaning toward mesquite. The wood has an oily, sappy residue that escapes it at first, which produces a bit of heavy smoke, but soon turns to the thin blue. But, I digress...
Butt hit the grates at 6:50 AM, temps were unstable so I decided to try the tuning plates again. That settled it down, I was able to keep a constant 230-ish all day. The butt hit a plateau for a short period of time, then went on it's merry way to the 165 mark. I wrapped it in foil at that point, then back to the grates to reach a 200 temp. Wrapped it up and let it sit for an hour, then pulled it.
Along with the butt, I put together some avocado ABT s, red cabbage slaw, grilled sweet corn, and my lovely bride built some of her world famous tater salad. All-in-all, we had a wonderful feast for our guests.
Again, I apologize for the lousy Q-View... I still have not remedied the sucky camera situation. I only got 2 shots of the pig, nothing else I'm afraid... it was a crazy day. The first pic 3 hours into it, the second is at 1 hour.... got 'em back-asswards.
BTW, as I am typing this, my bro-in-law just got out of surgery and all went very well... WOOOOHOOOO!!!!
Anyway, during the mayhem, I managed to fire up the CG and smoke up butt for some of the most awesome pulled pork sammiches to date! Saturday, I rubbed it with Jeff's rub, slathered it in yellow mustard and cellophaned it in the fridge overnight.
Got up at 6 AM Sunday, fired up the coals and got my beloved up to 225-235, then threw on a single chunk of guava wood. I'll tell ya', the more I play with that wood, the more I like it! Very smooth, smokey flavor, leaning toward mesquite. The wood has an oily, sappy residue that escapes it at first, which produces a bit of heavy smoke, but soon turns to the thin blue. But, I digress...
Butt hit the grates at 6:50 AM, temps were unstable so I decided to try the tuning plates again. That settled it down, I was able to keep a constant 230-ish all day. The butt hit a plateau for a short period of time, then went on it's merry way to the 165 mark. I wrapped it in foil at that point, then back to the grates to reach a 200 temp. Wrapped it up and let it sit for an hour, then pulled it.
Along with the butt, I put together some avocado ABT s, red cabbage slaw, grilled sweet corn, and my lovely bride built some of her world famous tater salad. All-in-all, we had a wonderful feast for our guests.
Again, I apologize for the lousy Q-View... I still have not remedied the sucky camera situation. I only got 2 shots of the pig, nothing else I'm afraid... it was a crazy day. The first pic 3 hours into it, the second is at 1 hour.... got 'em back-asswards.
BTW, as I am typing this, my bro-in-law just got out of surgery and all went very well... WOOOOHOOOO!!!!
