Thought I would share my last 2011 low and slow BBQ experience with the fellow forumites..
My brother in-law and his girlfriend arrived on the 28th Dec and the following day was to feature a hearty serving of ribs and pulled pork. Quick thanks to my local butchers again (Chapmans) for supplying the pork joint and ribs.
(Re-stocked with charcoal from Big-K online just before Christmas).
The 'rubbed' Boston butt went on at 11pm ... time to sleep on the sofa again. This is the second all-nighter I have done but this time the WSM had the larger clay saucer and wow, what a difference. The only time it ever went out of the smoke range temperature was when the charcoal was depleted (started off with one chimney of unlit and adding another of lit on top). I put in an additional chimney full plus a few loose chunks halfway through cooking in the end.
The Boston butt reached an internal temp 190c after about 12 hours of cooking. It was wrapped tightly in foil and tea-towels and put in to one of those shiny silver freezer bags to rest. Ribs went on straight after the butt was out and they took around 3.5 to 4 hours.
Anyway, here's the results and yes, they tasted fantastic. First time for the guests to sample good smoked bbq and they loved it.
Pork ready to be pulled.
Ribs dished up. (Couple of racks and some smaller chunks-o-ribs). A few sauces to go with the feast.
Pull!
Stranger in the background keeping guard.
Remains. How very dare you.
The old man is back from Qatar next month so it will be BBQ 2012 round 1!
