Was wanting brisket this weekend, but found boston butts on sale at HEB for 97 cents/LB, so menu changed to pulled pork. Dry-brined it on Thursday night.... added Memphis Dust this morning and hung it in the PBC. Had trouble maintaining a temp early on. (chimney start, with 40 briquetts of B&B briquettes) Eventually, cracked the lid and let it get to 300+ and things leveled back down to 250 for a good while, but now starting to drift down. I wonder if it is stall related...
Also through a rack of Spare ribs in as well for the daughter (her favorite).
Gonna let this cook through the stall with no wrapping.
Also through a rack of Spare ribs in as well for the daughter (her favorite).
Gonna let this cook through the stall with no wrapping.
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