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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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pork shorder in about 6 hours?
Is this possible? I got a nice little 4 pound butt and I'm temped to start
it right now (2pm) and hope its ready for 10 or 11 ish. Ah what the hell, I'm going to light the chimney. Cheers |
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pork shorder in about 6 hours?
"Dirty Harry" > wrote in message news:nn%pk.14633$hx.6437@pd7urf3no... > Is this possible? I got a nice little 4 pound butt and I'm temped to > start it right now (2pm) and hope its ready for 10 or 11 ish. Ah what the > hell, I'm going to light the chimney. > Cheers The title should be in 7-8 hours i guess... |
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pork shorder in about 6 hours?
On Aug 17, 1:08*pm, "Dirty Harry" > wrote:
> "Dirty Harry" > wrote in message > > news:nn%pk.14633$hx.6437@pd7urf3no...> Is this possible? *I got a nice little 4 pound butt and I'm temped to > > start it right now (2pm) and hope its ready for 10 or 11 ish. *Ah what the > > hell, I'm going to light the chimney. > > Cheers > > The title should be in 7-8 hours i guess... I've done bigger ones in 5 hours, you gotta get the temps up over 300. Raw wood'll do the trick. |
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pork shorder in about 6 hours?
"Tutall" > wrote in message ... On Aug 17, 1:08 pm, "Dirty Harry" > wrote: > "Dirty Harry" > wrote in message > > news:nn%pk.14633$hx.6437@pd7urf3no...> Is this possible? I got a nice > little 4 pound butt and I'm temped to > > start it right now (2pm) and hope its ready for 10 or 11 ish. Ah what > > the > > hell, I'm going to light the chimney. > > Cheers > > The title should be in 7-8 hours i guess... I've done bigger ones in 5 hours, you gotta get the temps up over 300. Raw wood'll do the trick. Nice, thanks for the reassurance. I'm actually doing it on a charcoal grill since it's so small, One chimney will burn forever in that thing. I have the air intake at about %2 open and I'm still having to give the coals a shot of water now and then to keep the temp under control. Cherry and apple is the flavour of smoke today. |
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pork shorder in about 6 hours?
"Dirty Harry" > wrote in message news:nn%pk.14633$hx.6437@pd7urf3no... > Is this possible? I got a nice little 4 pound butt and I'm temped to > start it right now (2pm) and hope its ready for 10 or 11 ish. Ah what the > hell, I'm going to light the chimney. > Cheers > A few hours in and things are looking nice... www.dustingodwinphoto.com/pork2.jpg www.dustingodwinphoto.com/pork3.jpg |
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pork shorder in about 6 hours?
"Dirty Harry" > wrote in message news:nn%pk.14633$hx.6437@pd7urf3no... > Is this possible? I got a nice little 4 pound butt and I'm temped to > start it right now (2pm) and hope its ready for 10 or 11 ish. Ah what the > hell, I'm going to light the chimney. > Cheers > > Porkshorder? Pork short order? |
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