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