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  #1  
Old 11-04-2017, 10:42 AM
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Default 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.
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Old 11-04-2017, 10:46 AM
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Looks like a great start to the day!!
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Old 11-04-2017, 02:37 PM
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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!
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Old 11-04-2017, 03:01 PM
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Quote:
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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.
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Old 11-04-2017, 08:49 PM
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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...
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Old 11-05-2017, 08:35 AM
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Is it done yet?
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Old 11-05-2017, 12:23 PM
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Quote:
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Two butts...30 people...That may be cutting it a little close...
There were LOTS of sides.

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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..
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Old 11-05-2017, 12:26 PM
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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.
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Old 11-05-2017, 02:55 PM
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Looks great Dave!
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Old 11-05-2017, 03:15 PM
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Looks great Dave
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Old 11-05-2017, 03:40 PM
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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.
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Old 11-05-2017, 03:46 PM
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Looks great Dave!
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Looks great Dave
Looks great, Dave...
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Old 11-05-2017, 04:00 PM
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Looks great, Dave...
Ya know it really DOES!
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Old 11-05-2017, 04:25 PM
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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.
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Old 11-05-2017, 07:29 PM
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Fine looking grub Dave!
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Old 11-05-2017, 07:48 PM
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spanked that gig!
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