- Mar 3, 2008
- 102
- 10
We're having a bunch of people over on Saturday for our annual after Thanksgiving turkey deep fry party. In addition to the deep fried turkey (and chicken, mozzarella sticks, oreos, cheesecake, etc) we usually do a ham, however this year I thought some pulled pork would be in order.
Trying to get a head start I picked up three bone-in butts last night: 2 x 9.5 LB and 1 x 8 LB. I was hoping to fit one big and one small on a single rack of my ECB but there was no way they were fitting, so I ended up de-boning one of the big guys, cutting it in half, and then tying each half up with some butcher's twine. Rubbed them up and popped into the fridge overnight.
Here's what they looked like just before going on at around 10 AM...
ECB is up to temp and the TBS starts rolling...
Trying to get a head start I picked up three bone-in butts last night: 2 x 9.5 LB and 1 x 8 LB. I was hoping to fit one big and one small on a single rack of my ECB but there was no way they were fitting, so I ended up de-boning one of the big guys, cutting it in half, and then tying each half up with some butcher's twine. Rubbed them up and popped into the fridge overnight.
Here's what they looked like just before going on at around 10 AM...
ECB is up to temp and the TBS starts rolling...