After choking down a rip-roarin’ fire, it’s time to get our beauty in the smoke. My challenge for the next 6-8 hours is to maintain this temp. So far so good.
I set up a U shape fire as experience has proven this to work better than two separate fires on either side of the kettle. I had some hickory started and threw a couple of more chunks in to help the picnic get off to a good start. My drip pan is holding a bottle of Boulevard Pale Ale, a little agua, a golden delicious apple, and some peppercorns.
The 9lb picnic looks dwarfed once it goes on but as you can see it fits nice and snug over the indirect U shaped fire. Those flames will quickly diminish once I close the lid and hunker her down for a day of TLC. Call it a day at the spa for a pork butt.
So we’re off and running… Wonder how much longer we can go without touching the Bourbon?
Oh yeah?!?!?
Check your email.
Hello nephew Tom – I know you cook pork just as well as you do steaks and burgers!
Happy 4th!