Pork Picnic success
Cooked a pork picinic Saturday. Fired with Cowboy lump and mesquite.
Pit temps were 250 - 300. After 7.5 hours in the smoke I pulled it off
at 7:30 pm. One of the bones pulled out nicely. Good smoke ring. Easy
to pull.
Had sandwhiches with some ketchup/vinegar sauce on Sunday with the
in-laws. Everyone raved...
I'm back to lump (again) as the gas setup I rigged didn't produce
enough consistent smoke.
Rob
Q' 4 All
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