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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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1st pork pulled!
Got a 6 lb picnic ..CYM and rub...overnight.
Put on at 9:10 am..took 6 1/2 chimenys of Wicked Good for 10.5 hours. 197 degrees internal temperature. Let it rest for 1.5 hours in the cooler. Then Fosco's recipe for North Carolina Vinegar sauce. Fantastic, and easier than I thought (if you just tend the fire, and leave it alone. -- Now Go Play! Craig Ramseur |
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