This is going to be my second attempt at pulled pork with my new OBS. A year or so ago with my friends borrowed OBS, I had perfection, and then I lost all the notes.
I have two pork butts to do up,one 7lb and one 6lb. I have a rub which I have used before applied now. I hope to feed about 15 Saturday around 6PM. I am looking for time and temp. I am willing to set alarms for the middle of the night and babysit temps, and do what needs to be done. I want to do both at the same time. I have been doing some searching, and will continue to do so, but I would love some input. If need be, I will finish off in the oven. It is cool and rainy out, temp outside around 40F or so.
Thanks, Craig
If you want to eat at 6 Saturday, you better run out and start your smoker.
Now!
Take them butts out of the fridge and let them get warm some.
Now!
Done!
What time zone are you?
Listen to CRG he has kickedsmoked more butts than I can count.
As for the 'same time', remember FTC is your friend. You can pull one (I prefer 195-200) and FTC it while the other finishes cooking if need be. They can rest in the FTC for several hours.
Good luck and don't forget to set your alarm clock. :D
THANKS!!!!!
FTC?? ??? What is that?
I am in WA State, Pacific time.
I would put them to smoke at 10:00 with 5 hours smoke at 225*.
Then if you want transfer to the preheat oven (230*)
until 198 to 202.
Then double wrap each one in Foil,
place them in a room temp cooler
cover with several towels.
That is FTC Foil/Towel/Cooler.
They will stay hot till time to pull for supper.
When you move them to oven, put them in a deep pan on a raised rack.
You can cover them in foil in the oven.
So internal 198 to 202....
How long do you figure that will take in the oven? Just curious, as I am trying to multitask. This got put on me suddenly.
So around 0300 Saturday morning, I will take the pork butts out and put in the regular oven. Do I have time to do it all in the smoker? Or am I too late for that? classicrockgriller, you are a lifesaver, (butt saver?)
I did a 7 and an 8 lb butt the otherday all in the Bradley at 260* and it took 13 hours.
The cool rainy and 40* outside kinda scares me.
I don't have to fight those temps. I live in Hot Texas.
You can leave it the smoker, you should have time.
I personally would rather be done quicker and give the
butts a longer FTC then just finish cooking in the nick of time.
I think I will go with your idea and do the FTC. I do not want to chance something like this. I can' thank you enough!! If you are having chest pain or your house is on fire, give me a call!!
Hope I never have to call ya! ;D
I sent you a PM with my #.
You can call 24/7. Serious.
Sonny
here is a link to the ones I did two days ago.
http://forum.bradleysmoker.com/index.php?topic=19217.0
Man I love Texas! Thank u!!! This will be a good weekend. Oh, my number is 911. Sorry, bad joke. Hope you don't need to call me either.
I got a great sauce done, got a link to another good one??
look on the recipe site.
recipe site:
http://www.susanminor.org/forums/
Chris (10.5) and Hab's both have a great sauce.
They are looking great! Around 0300 it was struggling to keep at 200 degrees with it about 40 outside, so I am glad I listened to you and brought them in. No raised rack for the pan in the oven, so hoping for the best.
Quote from: seagravedriver on November 27, 2010, 05:47:21 AM
No raised rack for the pan in the oven, so hoping for the best.
That won't hurt anything. They'll just sit in the grease and cook. Some like to elevate them on racks so you get the bark formation on the top sides *and* bottom.
0700 and I jabbed my wife to tell her how good things look and how exited I am about how the pulled pork is coming along. Not exactly the reaction I was expecting, but we have a long couch.
At 1015 the pork is 195 with the digital thermometer, so I backed the temp on the oven down to around 220. When I put the probe in, the pork just screamed tenderness, I swear it seemed close to the consistency of Jello. Feeling good here!
Quote from: seagravedriver on November 27, 2010, 10:20:13 AM
0700 and I jabbed my wife to tell her how good things look and how exited I am about how the pulled pork is coming along. Not exactly the reaction I was expecting, but we have a long couch.
At 1015 the pork is 195 with the digital thermometer, so I backed the temp on the oven down to around 220. When I put the probe in, the pork just screamed tenderness, I swear it seemed close to the consistency of Jello. Feeling good here!
Poking a good done butt makes me feel good too. ;D
Quote from: classicrockgriller on November 27, 2010, 10:29:15 AM
Poking a good done butt makes me feel good too. ;D
Last time I poked a butt I got slapped. ;D
Total and complete success. What more can I say? Thank you guys for helping out. Clasicrockgriller, you were a huge help. I had a house full of people who are wondering when this going to happen again.
Craig