Here's the pics from yesterday's BBQ.
Brats. First thing that was done
Got a late start on these butts and foiled them around 8:30pm after 9 hours, mostly stalled at 160s degrees. Triple foiled and added some apple cider and alcohol. The butts also got some apple cider and alcohol as well.
This is what maintained 350-400+ dome temp for 3 hours to get my reluctant piggies out of the stall and into my kitchen.
I needed one more temp for the outside. It was starting to get cold. 51 degrees at foiling and upper 30's when I pulled the potentially burnt piggies out of the furnace. I was embarrassed to show 388, so i opened the lid before taking the picture.
WSM in 30's Sunday night.
Opening the foil on piggy #1 hoping that the foil protected him from excessive abuse and my desire to get to bed by midnight.
Close ups of each "Survivor Piggy Edition"
Juice from one piggy. Gotta throw it back into the pulled pork.
Halfway done chopping one butt
Halfway done pulling the two other butts
The gift butts plus day-old brats
Enjoy Steve!!! Remember to heat to at least 140 to kill any sominella. That's the re-heating directions you asked for
Lunch for my work on Wednesday!!!