Charlotte, NC area: hate on OP, houses, boats & hoes

Rocky’s finally opened here in Greenville (I’m a regular at the Asheville location when I’m up there). Been twice already here in Greenville and it opened up 2 days ago . Love Nashville hot chicken

 

correction...had to look up what a "Charcuterie" is....apparently that IS the food. wtf

 

Adult Lunchables

 

Yep. Thats your "food". Just enough to say it includes food.

 

Just enough to make you want to eat something else. My wife loves the stuff and want to have “date night” with Charcuterie every now and then. Crazy expensive for a heart attack on a plate.

 

maybe @jlemmond can bring some of his world class competition bbq to my wedding?

 

I thought I was catering!

 

we can set that up. Your meat taste delicious too.

 

Gonna be a busy weekend...

 

I had BBQ at my wedding, and smoked chicken legs!

 

First butt smoke starts tomorrow morning.

 

Ya'll making me hungry

 

I did an 8 lb’er a couple weeks ago, it was fantastic

 

That looks awesome. Do you wrap it when it gets to a certain temp or put it in that pan to continue cooking?

 

you don’t need to necessarily wrap it at a certain temp; usually after a few hours it’s going to take on all the smoke it will. If I had to guess I usually wrap when internal is 155-165 and let it ride until 208-210F.

I used to pull at 195F but I found the higher temp makes it even more tender and more fat rendered out.

 

it was only in that pan to pull it. I rub it the night before, put it right on the grill bare at 225* around 7-8 am, wrap it with apple juice and a little butter when it stalls around 160-165 IT, when it hits 203 IT I set it in a cooler until I’m ready to dig in. Delicious.

 

Smoke, pull, wrap, rest. Don't make your cook harder than it needs to be.

 

Pulled pork doesn’t need resting. Pull that shit and toss it around in the juices and serve.

 

Wrapping at 160ish and pulling off at 203 is what I wanted to hear, thanks for confirming!

 

I disagree. Respectfully of course.