I was up around 3AM to start seasoning a pork butt and getting the Weber ready to go.
The meat was on a little before 4AM. 40 degrees internal temperature.
Then, I went straight into brew day for Sunny Rise American Wheat, which is basically a wheat malt base hopped like I do my Bohemian Pilsners.
Around 4:45 AM, I had the mash started.
Everything went well on both the smoked pork and the brewing.
Around 6:30, I was sparging, and the internal temperature of the pork read 108.
By 6:47, I had started my 90 minute boil timer. My pre-boil gravity was perfect. The meat was at 119 degrees.
I got all the hop additions in at the appropriate times.
5 ounces of hops is a lot.
Before 8:30 I was chilling the wort. My OG was perfect. The meat was at 156.
Around 9:20 I had the beer in the fermentor and the yeast pitched. The meat was at about 160, so it was time to wrap.
And with the meat wrapped, I opened the Weber's vents to let the pork cook.
I went on a long bike ride.
When I returned from the bike ride, the port butt was reading 203 internal temperature.
It was super tender and I put it in a cooler to rest until dinner time.
The pulled pork was delicious. I still am pulling my large cuts of meat off the smoker sooner than I would ideally like to. I guess early is better than having to wait for dinner.
This pork butt only took a little over 9 hours to cook. I plan 12 hours.
Anyway ... The beer is fermenting now.
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Go Blackhawsk!
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