Nick Prochilo
Chef Extraordinaire
Looks good Nick! Just use less hicory chunks next time. My family used to complain about too much smoke flavor and I cut back to 2 - 3 chunks in a cook and no more complaints!
I don't know about picnics like you've got, I've never cooked them. For the butt portion, 195 would be minimum, 200 to 205 would be best -- but I'll take it off at 195 if the charcoal is giving out. Leave it wrapped in foil and rest it for an hour or more, then pull. It'll still be hot -- I use nitrile gloves with light cotton gloves inside them to keep from having tender fingers the next day.Love2<º((((>< said:I plan on keeping it on til about 195-200 for pulled pork. Is that about right?
Puff said:See Nick....ask a question and it will be answered
Bryan I think I did 2 edits myself
So much info....so little time 8)
Love2<º((((>< said:I think next time I will put the butt on at midnight. The WSM has proven itself to me that I dont need to watch it every minute like I had to with that offset smoker I use to have.
That's the fun of q'ing -- people love it and you get to enjoy good eating too!Love2<º((((>< said:Poker buddies that ate some bragged all night and thought I was some bbq pro