bbquzz
Master Chef
My second oldest son came home from Portland OR for the week with his wife and my oldest sister came in from Oakland CA so I offered to host the family gathering. We ended up with 17 of us and the menu was pulled pork, 2 almost 9 lb. butts, cole slaw, corn pudding, jello pretzel salad and pineapple upside down cake for dessert. We started off with Surfin Sapo Crab Meat ABT's and my own version of Moink Balls. I do the Moinks in dark brown sugar and chili powder and then bast them with sweet sour sauce as they grill. The PP was done ala Lee Ann Whippen with Trim Tabb's Pig Powder cooked with the fat cap on and up. I tried injecting and I do not think I would do it again as I do not think it made a big difference. I'm having a problem with my Cyber Q II so I used my Nano Q and Maverick and I did not have the problems I had doing that brisket "Old Style." I rubbed and injected the pork at 8AM Saturday and put it on the WSM at 8PM Saturday night. It hit 190° at 11AM Sunday so I pulled them, wrapped them in foil, plastic and another foil wrap a big beach towel and then in the cooler. I pulled them at 4PM and the temperature was still 145°. I got rave reviews from the crowd, I thought one butt was great and the other seemed a little dry, I'm not sure why??? All in all I have to say I was as please with this cook as I was disappointed with my brisket cook a couple weeks ago. I am going to get back in the "Brisket Horse" when I get back to Michigan in a couple weeks.