My son wants to have some friends over for an all night LAN gaming party.
What does he want to eat?
Pizza? NO
Burgers? NO
Pulled Pork? YES (That's MY boy!)
~35lbs of Pork butt. (Pork shoulder boston butt)
I did the molasses slather. Nice and messy. I didn't nuke it, it seemed to flow ok.
I couldn't find the BBQ brush, so I engaged in hand-to-hand combat.
Butts slathered:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5767.jpg)
I had some Jan's rub already made up, so that went on:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5768.jpg)
I covered the bin with plastic wrap and left it on the counter while I went to (yet another) broadway rehearsal.
An hour and a half later - everyone into the smoker:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5769.jpg)
Wow that's a serious load!!
Quote from: TTNuge on March 11, 2010, 06:11:26 PM
Wow that's a serious load!!
I figure there might be some leftovers...
I'll get up in 4 hours and empty/refill the water bowl and rotate the racks top to bottom.
Wow FLB... That's a gaggle of butts for sure! :D
Mike
Now that is one well broken in smoker. Holy cow, mine's nowhere near that black.
You sure you put any rub on those? :D
That is quite a load FLBR. They are looking good!
thats what ya call a boat Butt load
Looks good
Quote from: KyNola on March 11, 2010, 06:45:35 PM
You sure you put any rub on those? :D
That is quite a load FLBR. They are looking good!
I think I used about 3/4 of a cup of molasses, and probably at least 1 to 1.5 cups of Jans' rub.
The rub kind of dissolved into the molasses and made a slurry.
Hmmm.... Add the rub the the molasses and maybe try to reduce it down to a paste ? I think the salt in the rub draws out some of the surface moisture of meat, making it watery.
Molasses/Rub paste? Now that sounds like it has possibilities! Sounds like very thick bark in the making to me. Good idea FLBR.
I'm assumimg you're going full time in the Bradley on that big load? MMMMMMmmmmmmmm.............
Now that is a nice load of butts right there.
Larry
WOW!
Man thats a lotta butt there, Its sure going to be a great feast.
All that pig in that smoker is a thing of beauty!
That is going to be some great eats!
FLB, I hope you have some leftovers; remember that your son and his friends will be going all night and will require nourishment to continue gaming........ 8)
Mrs
Thats lookin good allready.
You sure you have enough? :D
Those boys can eat you out of house and home, at least mine did.
Quote from: FLBentRider on March 11, 2010, 06:09:33 PM
My son wants to have some friends over for an all night LAN gaming party.
What does he want to eat?
Pizza? NO
Burgers? NO
Pulled Pork? YES (That's MY boy!)
Just proves you brought him up right FLBR!
Nice looking butts, your son and his friends will love it.
Now if that load doesn't give you braggin rights at the next git to gether nothing will!! Looks good FLB
Looks like you need to weld some 1/2" rebar to the front of those racks so they can hold the weight. Beauty again FLB as always.
I think I may found the upper load limit in the OBS.
after 20 hours, the IT's are only in the 150F range.
Moving the whole lot into the convection oven set to 275F
Lots of butt and a sagging rack... hmm... never mind.
:D :D :D ;D ;D ROFLMAO.
Quote from: Paddlinpaul on March 12, 2010, 06:28:40 PM
Lots of butt and a sagging rack... hmm... never mind.
That right there is funny....or I have been single too long ;D
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5770-1.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5771.jpg)
Them boy's will be eating good in the neighborhood for sure!!! Looks great FLB
Those look good!
FLB
This is some serious smoke porn! Way to go. NCAA tournament starts next week fire that baby up! My next big smoke event won't be until the Masters Golf Tournament in April. It should be a big event this year if El Tigre shows up. :o
T3Ps
The molasses slather + Jans rub did not turn out as well as I wanted.
Disclaimer - this was still way better pulled pork than I've had in any commercial facility.
Honestly it needs a little work. I think there was a comedy of errors that contributed to the result I had.
1. I think the rub had too much salt in it for a molasses slather - it drew moisture out of the meat and washed some of the molasses off. There was a lot in the bottom of the tub.
2. Getting home expecting to see 200F on the butts and getting ready for FTC, instead getting 150F and having guests coming in about 2 hours. I cranked up the convection oven to 275F which got them moving. The butts had been in the smoker 20 hours at this point. We cranked it to 400 for about 20 minutes to get the corn muffins done, but that was after I had pulled the first two.
The bark was kind of hard, almost like deep fried. kinda sweet, but I think that it was more a result of the molasses and the convection than the smoker.
It has potential, but I need to tweak it a little. The Mrs. agrees.
Thanks for the feedback FLB
FLBR,
I'm sorry to learn the molasses slather didn't turn out well for you. Both CRG and you had mixed results using it. Makes me wonder if it's worth it altough Jan and I were pleased with the outcome. I have no explanation of what may have caused the problems. Perhaps just a difference in personal taste and preference.
Sorry everyone.
That's too bad it didn't turn out, the pics sure made it look good.
FLBR,
What brand molasses did you use? I know that I haven't seen the brand that Larry used around here. I have only ever used Grandma brand with a yellow label but they have another type. I'm not sure what the difference is . Maybe there is a difference in the thickness of the brands.
I have a tiny pork butt that I'm going to try it with tomorrow. Not sure what I'm going to do for a rub yet.
Deb
It was Publix (a southern grocery store) brand.
I've used Grandmas too, they seem to be a similar consistency.
I think some of my issues were the caused by the convection oven.
The next time I may substitute the molasses for brown sugar in a rub I've used before and see what happens.
Deb,
I hope it works for you as there have been mixed results with CRG and FLBR. Try to keep your smoking/cooking temps in the 225 range. Higher temps may cause the sugar in the molasses to burn.
Let us know how it turns out for you.
Quote from: KyNola on March 13, 2010, 08:46:48 PM
Deb,
I hope it works for you as there have been mixed results with CRG and FLBR. Try to keep your smoking/cooking temps in the 225 range. Higher temps may cause the sugar in the molasses to burn.
Let us know how it turns out for you.
The butts I did with molasses/creole mustard was very good.
Daughter and SIL and rest of Fam had them today for lunch on split hoagie
buns and they have the rest of the two butts vac-pac and going to Nashville.
I would do them and probably will.
Quote from: KyNola on March 13, 2010, 08:46:48 PM
Deb,
I hope it works for you as there have been mixed results with CRG and FLBR. Try to keep your smoking/cooking temps in the 225 range. Higher temps may cause the sugar in the molasses to burn.
Let us know how it turns out for you.
I will keep it low. I'm going to finish in the oven since it's raining here and I have the smoker at the end of the garage. Right now the wind is going in the direction I want it too. The butt I"m doing is tiny, 3.7 lbs. It's going in shortly and now I'm second guessing my decision to start it early in the morning since I forgot about the time change. Rub was a spicy rub that I bought (has cayenne & habanero powder in it)- I'm going for the hot/spicy/sweet .
I'm sorry that your pork didnt turn out the way you had hoped for. Thanks for the pics and the feedback because I was very interested in tryin the molasses slather but now I think I may wait for some more fedback to come in.
It's still good.
I brought a gallon bag to the office today and I doubt that there will be any left after lunch.