This is one of those times I had a feeling it could be accomplished, I just wasn’t aware the fuel would last for 12+ hours. I may need a warming oven for a future video when I do this with a brisket.
@@RealMeatStick also I have been butterflying my pork butts open cooks faster and so much more flavor I have stuff filmed for UA-cam on this but I just need to get time to edit
Great video David - enjoyed the chat on Mike Brown’s live chat last evening - i may have missed it - what kind of pork shoulder is that - has some great marbling - Ted
Thank you. It was great having the opportunity to chat with you and others last evening. That was a IBP boneless pork butt. The case of pork came from Restaurant Depot (2 pork butt to each cry-pack, 6 cry packs inn a case, total of 12 pork butts). Cost was $1.69 per pound. I'm looking forward to our next opportunity to talk live!
Wsm is definitely set and forgot! I have learned this lesson the hard way enough times now I smoke over night and rest in warm oven unto time to eat
This is one of those times I had a feeling it could be accomplished, I just wasn’t aware the fuel would last for 12+ hours. I may need a warming oven for a future video when I do this with a brisket.
@@RealMeatStick also I have been butterflying my pork butts open cooks faster and so much more flavor I have stuff filmed for UA-cam on this but I just need to get time to edit
Great job! I have the Billows, too, but have not used it on my WSM 22 yet. I plan to use Billows this summer. :)
oh he did a great job helpin out 👌🏽
Great video David - enjoyed the chat on Mike Brown’s live chat last evening - i may have missed it - what kind of pork shoulder is that - has some great marbling - Ted
Thank you. It was great having the opportunity to chat with you and others last evening. That was a IBP boneless pork butt. The case of pork came from Restaurant Depot (2 pork butt to each cry-pack, 6 cry packs inn a case, total of 12 pork butts). Cost was $1.69 per pound. I'm looking forward to our next opportunity to talk live!
That looks good 👍🏾
Right on David! I'm curious about how the lard injection affected the moisture. You have a great backyard for cooking!