In advance of Well Seasoned's gtg in June, I'm smoking up a couple of 9lb pork butts overnight, tonight. Tomorrow, I'll vacuum seal the pork and freeze until mid-June. Getting setup this morning. Pork all rubbed. I scored the fat cap first - I'm going to use some apple and hickory woods on the charcoal fire. More to come later this afternoon
Coals are lit - Coals are dumped, wood chunks are in place, and pork butts on the grill - Covered up and smoking away. I'll be monitoring the temps at the cover. Looking for 230-240. Bottom vents will be adjusted, as needed. If any adjustments are needed, the WSM smoker will settle in for hours and hours. It's almost like a "set it and forgetit". I'll take a peek before heading off to bed.
Almost an hour in and temps are right where I want them. I closed up the vents a little to keep the temps under control. Easier to raise the temps, than it is to lower them. Sent from my XT1030 using Tapatalk
About 4 hrs in... Temps holding steady. Added a bit more charcoal for the overnight run. First peek under the lid and all's looking as it should. Sent from my XT1030 using Tapatalk
12 hrs in. Temps holding steady, right where I want them. Looking good. Smelling gooder. Time for coffee Sent from my XT1030 using Tapatalk
Apple and pork go together quite nicely. I don't have any cherry, but there's a friend in town that I helped clean up a storm damaged black cherry tree a couple of months ago. He wants the tree down. So, I'll have plenty of cherry to try when it seasons.
D. U. N. Finished. 195f-internal Mrs MikeinMa performing quality assurance. I'll let it sit and cool a bit. Then, rip it all apart. Sent from my XT1030 using Tapatalk
It's a tough job, but somebody has to do it. Vacuum sealing is up next. Sent from my XT1030 using Tapatalk
I just went through Mike pics like I was eating.....(FAST) Had to double back for my "likes" and a 2nd visual helping!
Nice job on that pork MikeInMa that definitely looks delicious. The people at the GTG will certainly enjoy that.
