As for the Pigsket, it’s a 7 beer cook (about 6 hours), but that was after a 5-beer grill assembly/burn-in, so your mileage may vary 😎
Remember, every time you put meat in a crockpot, a baby kitten dies & a kid becomes a vegan!
Verdict 1! The Pigsket: this was one incredible piece of pig meat! It was tiny, but had a gorgeous bark, juicy when sliced, fork tender, all in all, damned good, but for $21, waay overpriced! And don’t use much heat in your rub on a cut this thin, it really adds more heat than normal... but a half-fork of cole slow in each bite balanced it out beautifully... when the bigger one gets here, I’ll try Memphis Dust without the hot peppers... other than that, don’t plan to change a thing!
Ok, 6 hours in (forgot to take pics, so these are from 4.5 hours, more bark now), the brisket hit 190, the Frankenpig was deep in its own 165 stall, but was as probe tender as the brisket, so I wrapped both, put the brisket in the faux Cambro to hold, and the Frankenbrisket is carrying on, wrapped
Yes, & no, lol 😆.... I let it get low on charcoal (first cook on the new kettle & SNS, so still lots to learn), so it only dropped for 15 minutes, but it went from having to choke it way down to keep it under 250, to having to refuel & crank it up some to keep it over 200... that could well be the cause of the 150 mini-stall
Mr. Bones ... I gave that choice to the Ol Lady, and she nixed the beans.. but I told her about an hour ago I was vetoing that shot next time, ain’t wastin all those drippins again!
If I might make an observation, fer future reference?
I see zackly zero beans, below yer pork, to catch alla th gooodness.
Certainly yer call, Brother, but reckon I'da played it a lil different
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