You’re a champion.
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actual wob
‘SOMEONE WAS GONNA PUT BRISKET IN THE OVEN’
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Bookmarked. 
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Mrs WOB “Is dinner ready yet?”
You “Just another 9 hours”
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its simple. most of it, is sitting around doing nothing!
for anyone’s information that exact same method can be used on a lamb shoulder. the ONLY things you’d change is the rub to a herbaceous and salty type rub and there’s no need to spritz lamb. following the same cooking and rest method will get you pulled lamb
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carnitas is another great way to do pulled pork. A more citrus Typr flavour.
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Have you made some using our mates recipe?
Nah I copied serious eats.
I believe you my friend because you know this stuff better than anyone. I’m just nervy and I can’t get over the resting time! it’s amazing that it’s not a food poisoning risk. But I’m with you
Ummm yeah. Sure.
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I didn’t cook this myself but Wednesday is roast day at the work canteen. Tonight is roast beef and not a bad feed for only $8. Can’t complain.
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Discovered that Boston Butt is called Pork Scotch Fillet here.
As @westozziebomber its great for pulled pork
I bought some lamb backstrap today. Any recipe ideas are welcome.
Quite honestly, it’s hard to beat doing them on the barbie to medium/medium rare, letting them stand for a few minutes, then serving them with potato wedges and salad. Especially on a day like today. After they’ve rested, I like to slice them about ⅛th to ¼ inch thick before I put them on the plate. That produces a fair bit of juice that goes very nicely poured over the top.
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I also bought a butterflied lamb leg. Looks like I will be doing both on the bbq!!!
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How many are you feeding?
Well I was going to do the leg just for me and eat it over a few days but now I might have to invite people for the other piece.
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Don’t be scared, pulled pork is the easiest thing in the world to do. Season it, chuck it in the oven/slow cooker/Webber/smoker and cook it until it you can shred it with a fork/tongs. Wrap it up and let it rest for an hour or so. Pork shoulder is so forgiving that you’ve gotta really work hard to ■■■■ it up.
Agree with @westozziebomber re thermometers. Get yourself a qualtiy instant read and leave-in thermometer and watch how much better you’re cooking gets.
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Drove over the border to Queanbeyan and bought the Boston butt. Got the rub as recommended by the butcher. MrHeff has an inkbird instant read so we are all set!
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you are in for a good time