Have OBS and want to make some pulled pork using pork butts for Super Bowl party. Can someone guide me to a link or step by step process that can make my "first time" a success. I want to make sure the first time is a pleasurable experience for all involved especially the consumers of this meal. I know there is more than one way to prepare a pork butt but hoping there is one post that stands out . Thanks in advance.
try here
http://www.susanminor.org/forums/showthread.php?88-Pulled-Pork
make sure that you pay attention to the estimated times. I've had 8 lbs butts take 20 hours. Better to cook early, pull and reheat than have to end up ordering pizza cause its not ready.
Thanks have the aubur temp control. Plan on smoking on Saturday to avoid any delays. Thanks for advice.
The auber won't make it go any faster. Just allow ample time, you can always FTC for 4 or so hours.
Here is a silly question. Do you smoke the whole time your cooking?
for butts I do 3-4hrs smoke in the beginning (mostly 4)
smoke 3 to 4 hours during the cooking process
I have done this a couple of times. Comes out great;
Nov. 27 2009 put mustard rub on pork butt. 12lbs. Then applied 1/2 dry rub.Put in plastic bag
then in frig for 24 hours. Took out and spread rest of rub on and put in smoker. Outside temp
45. Used apple smoke.
Mustard sauce;
1 12 oz can flat beer
4 cups yellow mustard
1 tbsp tabasco
1/2 cup brown sugar
1 tsp sea salt
1 tsp black pepper
Butt rub;
1/2 cup Black pepper
1/2 cup Paprika
1/2 cup brown sugar
4 tbsp. Kosher salt
4 tsp. dry mustard(ground mustard is the same)
1 tsp cayenne pepper
Took butt out of frig and let get to room temp for 90 minutes before going in smoker.
preheated smoker to 260 then turned down to 220 when butt goes in. Smoked four hours
using apple. After smoke stops empty water pan and wood and fill water pan with water
and 2 cup of apple juice. Cook until internal temp gets to 195.Turn butts on racks.
Took about 15 hours.Then FTC for 2 hours. It was excellent.
Thanks! Any figures on servings per pound of pork butt?
Depends on who your crowd will be and what else you are serving.
Here is a link that gives some info on that.
http://forum.bradleysmoker.com/index.php?topic=18776.0 (http://forum.bradleysmoker.com/index.php?topic=18776.0)
Be prepared for the "stall", when the IT of the butts will not rise much for 4-6 hours. It will seem like the temperature will never get to your desired IT, but this is when the "magic" is happening inside the butt.
Quote from: rj3494 on January 29, 2013, 08:22:48 PM... Any figures on servings per pound of pork butt?
Usually 4-8 ounces of product per person. Normally the lower figure for ladies; the higher one for hungry guys. Long event like a ball game I'd err on the high side and plan on one pound raw butt per person - expect a 50-60% return which gives you 8-10 ounces per pound/person. That's enough to make sure you don't run short and hopefully leaves some leftovers for later. If you have other entrees, you might be able to trim that figure but I'd still go with it (love those leftovers and they freeze so well).
Quote from: Ka Honu on January 30, 2013, 01:34:59 PM
Quote from: rj3494 on January 29, 2013, 08:22:48 PM
Long event like a ball game I'd err on the high side and plan on one pound raw butt per person - expect a 50-60% return which gives you 8-10 ounces per pound/person. That's enough to make sure you don't run short and hopefully leaves some leftovers for later. If you have other entrees, you might be able to trim that figure but I'd still go with it (love those leftovers and they freeze so well).
Dere you go! I go with my friend Paul on this one.
Thanks for the input. Looks like I better get smoking!
One last question on programming Auber dual probe pid. Want to preheat to 250 for 1 hour then beginning smoke for 4 hours at 250 then cook at 250 until internal temp is 195. any help would be appreciated.
If you want to shut the smoke generator (SG) off after your smoke time and end the cook based on meat IT then:
Set CO1 to 250* and EO1 to "t" then to 5 hrs (I did 5 because if you just load your pucks and not manually advance them to the end of the burner, it will take an hour for the 1st puck to get to the burner, giving you your 1 hr of warm up before the pucks start burning. )
Set r1 to 1 ( your SG will run during the first cycle and shut off when it ends - 5 hrs)
set CO2 to 250* and EO1 to "f" then 195* ( your cabinet heater will run until the IT of the meat reaches 195*)
set CO3 thru CO6 to "0" Set EO3 thru EO6 to 0
If you want to keep the SG on the full time to give extra heating capability then:
Set CO1 to 250* and EO1 to "f" then to 195* ( cabinet heater will run until meat IT reaches 195*
Set r1 to 1 ( SG will run during the first cycle)
set CO2 thru CO6 to "0" Set EO2 thru EO6 to 0
I personally don't use the PID to end on IT. My concern is that if the probe is in a fat pocket or other hot spot it will end too soon.
So I would set it the following way:
If I want to shut the smoke generator (SG) off after the smoke time:
Set CO1 to 250* and EO1 to "t" then to 5 hrs (I did 5 because if you just load your pucks and not manually advance them to the end of the burner, it will take an hour for the 1st puck to get to the burner, giving you your 1 hr of warm up before the pucks start burning. )
Set r1 to 1 ( your SG will run during the first cycle and shut off when it ends - 5 hrs)
set CO2 to 250* and EO1 EO2to "t" then to 25hrs ( your cabinet heater will run for 25 hrs. Probably won't take that long but once IT gets to 195* I take readings in other places and stop when I get consistent readings)
set CO2 CO3 thru CO6 to "0" Set EO2 EO3 thru EO6 to "0"
If I want the SG on all the time:
Set CO1 to 250* and EO1 to "t" then to 28hrs ( cabinet heater will run for 28 hrs -again may nnot take that long)
Set r1 to 1 ( SG will run during the first cycle)
set CO2 thru CO6 to "0" Set EO2 thru EO6 to 0
hope this helps. Also sent you this link for programing the PID
http://forum.bradleysmoker.com/index.php?topic=18346.0 (http://forum.bradleysmoker.com/index.php?topic=18346.0)
Note: Modified to correct "cut and paste" error -corrections in red
Thanks. You are very helpful and it is much appreciated.