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Another Round of Pulled Pork

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  • Another Round of Pulled Pork

    Got 30 people coming for a party tonight and I'm doing pulled pork. Got a couple of good sized shoulders going today.

    Here they are after an initial application of MHGP and an overnight nap in the fridge.



    And after the obligatory reapplication before hitting the smoker.



    On the smoker they go.



    Heh, I briefly considered doing three. I don't think three would fit. Would have had to break out the top rack.

    Cooking over RO lump with peach wood chunks mixed in. Gonna be cloudy and rainy today so we're cooking under the patio.

    The Auber is in control and showing a temp of 225°. However the Teltru on the side is showing 252°. Wonder which one is correct? I'm thinking they both are.

    Those are BIG hunks of meat that were in a cold fridge overnight. And the probe is nestled right in between them. I imagine there is a lot of evaporation taking place at that spot which could explain the temp difference between the middle and edge. If I could get a second opinion from one of the resident engineers, that would be great.

    The controller fan is pulsing steady so it's putting out some effort to keep the temp up. I imagine the probe and gauge temp difference will narrow as the day goes on and then I can creep the controller up towards 250ish° to finish.

    More later.
    CUHS Metal Shop Reverse Flow
    UDS 1.0
    Afterburner
    Weber Performer
    Blue Thermapen
    Thermoworks Smoke with Gateway
    Thermoworks Chef Alarm
    Auber Smoker Controller
    Proud Smoked-Meat Member #88
    -
    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

  • #2
    Looks like a great start to the day!!
    Brian

    Certified Sausage & Pepper Head
    Yoder YS640
    Weber Genesis
    Weber 18.5" Kettle
    Weber Performer
    Misfit # 1899

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    • #3
      Yeah..those 7-8 pound heat sinks are messin’ with ya a bit. Bet the temps are closer by now.

      Now THAT’S how ya rub up a butt! Plenty of seasoning..it’s ALOT of meat!
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Originally posted by Richtee View Post
        Yeah..those 7-8 pound heat sinks are messin’ with ya a bit. Bet the temps are closer by now.
        Yep. They were pretty close together after a couple of hours in.
        CUHS Metal Shop Reverse Flow
        UDS 1.0
        Afterburner
        Weber Performer
        Blue Thermapen
        Thermoworks Smoke with Gateway
        Thermoworks Chef Alarm
        Auber Smoker Controller
        Proud Smoked-Meat Member #88
        -
        "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

        Comment


        • #5
          Two butts...30 people...That may be cutting it a little close...

          In my Longhorn my TelTru is in the lid and the 4" stem reaches very near the meat on the grate...At the same time the ET 73 probe is placed just below the grate with the meat above...First couple of hours there can be a 40-50 degree spread between the two...After the meat is heated they read very close for the rest of the cook...
          Craig
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          • #6
            Is it done yet?
            Craig
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            • #7
              Originally posted by SMOKE FREAK View Post
              Two butts...30 people...That may be cutting it a little close...
              There were LOTS of sides.

              Originally posted by SMOKE FREAK View Post
              Is it done yet?
              Yeah, sorry. You know how it busy it gets when you're cooking for people.

              Progress pic about 5 hours in.



              One ready to be pulled.



              And pulled.



              They finished early. Kept them in the cooler for about 3-1/2 hours. No problem. It was kind of busy in the kitchen so I set up a couple of tables and pulled them in the garage. I have a couple of old down pillows that I put on top before closing the cooler lid to keep things warm. They were setting on the tables last night and the garage smells awesome!!

              Thanks for looking..
              CUHS Metal Shop Reverse Flow
              UDS 1.0
              Afterburner
              Weber Performer
              Blue Thermapen
              Thermoworks Smoke with Gateway
              Thermoworks Chef Alarm
              Auber Smoker Controller
              Proud Smoked-Meat Member #88
              -
              "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

              Comment


              • #8
                Oh yeah, those look great!

                I think the ones that I let sit for 2 plus hours are always better... juices must just the rest period.
                Brian

                Certified Sausage & Pepper Head
                Yoder YS640
                Weber Genesis
                Weber 18.5" Kettle
                Weber Performer
                Misfit # 1899

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                Comment


                • #9
                  Looks great Dave!
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                  • #10
                    Looks great Dave
                    Craig
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                    • #11
                      Looks great!

                      Did a butt and some Dutch's baked beans myself this morning for my boss's family. His dad passed Friday and I figured they could use some easy grub.
                      Bored Guy Blog

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                      • #12
                        In case no one's mentioned it...

                        Originally posted by Fishawn View Post
                        Looks great Dave!
                        Originally posted by SMOKE FREAK View Post
                        Looks great Dave
                        Looks great, Dave...
                        .

                        Not to mention the occasional campfire

                        My --->
                        Paul

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                        • #13
                          Originally posted by THE ICEMAN View Post
                          Looks great, Dave...
                          Ya know it really DOES!
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                          Comment


                          • #14
                            Thanks everyone.

                            And the best part was we had about 4 pounds of leftovers. Managed to restock the freezer a bit with some for a couple of meals in the fridge.
                            CUHS Metal Shop Reverse Flow
                            UDS 1.0
                            Afterburner
                            Weber Performer
                            Blue Thermapen
                            Thermoworks Smoke with Gateway
                            Thermoworks Chef Alarm
                            Auber Smoker Controller
                            Proud Smoked-Meat Member #88
                            -
                            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                            • #15
                              Fine looking grub Dave!
                              ~ George Burns

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