After work pint + walk past a butchers =

[ConorD]

pint after work got the hunger going, walk past the Barbecoa butchers on the way home and couldn't help myself;



rubbed down and ready for the WSM


time to lite the coals........

[Toby]

I just cant do it!!! I have been working on Rubs and Sauces for the last few days and am completely meated out..... Well you cant properly check something unless its on meaty goodness! Good luck with the cook!

[keith157]

Toby the No.1 food tasting couple are only an hour or so away, always willing to give your taste buds a break

[ConorD]

I just cant do it!!! I have been working on Rubs and Sauces for the last few days and am completely meated out..... Well you cant properly check something unless its on meaty goodness! Good luck with the cook!

Well if you have some to share then I am willing to take that bullet for you while I wait for mine

[ConorD]

Morning Update.....

Temp fell through the night but rescued it at about 6am and now have an internal temp of 162f and climbing. Been on about 13hrs now.

[ConorD]

3pm and the meat has hit 194f internal by the RediChek. Foiled it at about 175f to speed things up and try to keep the moisture in. Now sitting in the foil resting.

I have been reading about the right temp/time to pull the pork at - any advice?

[ConorD]

Left it to 174f and then couldn't wait any longer (took about 2hr15) so here is the outcome (minus the obligatory tasting )

[gunman]

Looks good. I've been up from 6.30am and have a shoulder smoking now too. I'm a complete newbie to this having only ever done one before, never thought to check the temp before I pulled it (just left it 45 mins). I'd be interested to know if there was a perfect temp to pull at as well.