Super Bowl Sunday pulled pork.

[KARB2014]

Nothing to exciting here. 10lb trimmed Boston Butt rubbed with Meatheads mephis rub. Lit 54 brickettes in the chimney. Let them burn for 10mins, then dumped on top of basket. Let that burn for 10mins, then places grill grate and lid for 10 mins. Then added meat, both rebars and placed lid right. I'll have to check the humidity here because my barrel tends to run on the cool side hence is way I start with 54 not 40 brickettes. Today she stayed at 340 for the first hour with no signs of coming down so I foiled one of the rebar vents shut and now at hour 2 we are settling in around 290-295.

[KARB2014]

Alright just checked conditions here in Pittsburgh. 28 degs, 63% humidity, and a 9 mph pretty steady wind. I did just pull the foil so now it's running just as the factory intended lol.

[Jerod Broussard]

Bout to put one on myself (in my kettle). 30 degrees here in east Texas. Trying to get mine going to be ready after church tonight. May have to run 260 or so, the B & B and the Auber can worry about that.

[Danjohnston949]

KARB2014, Jerod Broussard, You Poor Fellows! It's 36* F in Fargo ND currently! We're waiting for a Blizzard that I think took a Powder!
Eat Well and Prosper! From Fargo ND, Dan

[DWCowles]

Nice cook going on there KARB2014 ...I got two chuckies in the kettle and have lots of buffalo wings that will be going on later...it's suppose to hit 56 F. here today...LOVE IT!

[Jon Solberg]

KARB2014 Totally exciting in my mind! Keep us posted!

[KARB2014]

Total time 10hrs and 15 mins. Temp was fading Fast at the end. Lexington dip was made on Friday so I'm going to dig in.

[Jerod Broussard]

Nice going.

[PitmasterAg]

Wow, impressive! That looks absolutely perfect!

[fzxdoc]

Very nice! I bet the flavor is off the hook.

Kathryn

[PappyBBQ]

Ouch. Super Sunday here 82 degrees with 10% humidity. I know. It sucks. But SOMEONE'S gotta do it!