Final update on 100lb smoke

[Mikecosta]

We completed the 100lb smoke (pulled pork) and had a very successful feed of about 230 people.  If you remember I split the smoke up in two batches.  The first 60+ lbs was done very traditionally and took 19 hours.  I dd the remaining 40 lbs with a combination of Bradley S moker and my conventional kitchen oven and it took less than half the time and had 25% shrinkage versus 40% shrinkage the real way.  Tasting the finished products, both were great.  Tasting them side by side it was no contest.  The traditional way with the slow and low method was incredible.  The depth of flavor, richness was indescribable.  It was a very hard decession but in the end we mixed the two together and served about 230 people a very delicious meal but only a couple of us knew what everyone else was missing

[watchdog56]

Thanks for the update and glad everything worked out for you.

[Tenpoint5]

Glad everything worked out for you and all of the folks you was feeding. Just have to remember whats on the little sign below in my tagline!!!

[FLBentRider]

Thanks for the update and the comparison.

[mikeradio]

Thanks, great taste test

[DTAggie]

Good job Mike

[DarqMan]

That is some feather in your cap.  Good job!

[NePaSmoKer]

Glad everything worked out for you and all of the folks you was feeding. Just have to remember whats on the little sign below in my tagline!!!

Ummm yeah

Take pics when you do your smokes.