Auber Dual Probe and 19lbs of Butts

[Toker]

here it is if you need it.

Press and hold SET key for 4 seconds until LED display "LCK" on the left window, then release the SET key. The display on the right window will show "0". To get into parameters setting mode, you need to key in the pass code. Use "+" and "-"keys to adjust the display to 166 (which is the pass code) and press SET

You need to change the 0 for 1 Auto-tune function. Set AT to 1 then exit the menu. The display will start to flash alternately between AT and the current temperature, which indicates auto-tuning is in progress. When the display stops flashing, the auto-tuning is finished.

Don't worry it will take up to 30 minutes to process.

[classicrockgriller]

toker, thanks

I have done it and should be cycle to norm here in a few minutes.

[Toker]

When it will come back to normal and if you like it just right down the P=  I- d= number in case for futur use.

[OU812]

Lookin good CRG, real good.

Is it done yet?

[classicrockgriller]

These Butts were really a place for the meat probe on this Auber Test run.

They were the most stubborn Butts I had ever meet in my life.

They stalled at 150 for 3 hours.

They stalled at 170 for 3 hours.

I started these at 11:00 one nite and they finished at 3:00 in the morn 28 hours later.

The Auber kept it a constat 218 to 222 in the cabinet.

I started monitoring the smaller Butt with the maverick.

When the Big Butt got to 180 I rotated the racks and started Auber monitoring the smaller butt.

The Auber reached 195* and moved on to the warm and hold cycle.

I let the butts stay in the Bradley on the warm cycle for 30 minutes and the Auber did exactly

what it was suppose to do.

[classicrockgriller]

I started with 19 lbs of butts and finished with 10 lbs of pulled pork.

So I see why the long length in the cook as it was FULL of fat and tissue.

I'm looking forward to learning more on my Auber. It is a hell of a tool!

Thanks to Hawkeyesmokes and toker for their help on some of the finer points of the Auber.

[OU812]

Sounds like you kicked there butts.  :D ::)

I've had some butts do that double stall crap before, kinda makes you go what the he##.

[classicrockgriller]

Sounds like you kicked there butts.  :D ::)

I've had some butts do that double stall crap before, kinda makes you go what the he##.

I thought the damn probes were broken. I've had the stall at 150 and had them stall at 170, but not

two stalls on on the same butt. Am glad I'm not the only one.

[Toker]

28 hours!! damn you are patient man allot more than me. ;D

[OU812]

Sounds like you kicked there butts.  :D ::)

I've had some butts do that double stall crap before, kinda makes you go what the he##.

I thought the damn probes were broken. I've had the stall at 150 and had them stall at 170, but not

two stalls on on the same butt. Am glad I'm not the only one.

I'm thinkin its from the runt pigs kept till they are at prime slaughter weight.

[Toker]

Sorry i forgot to ask was the meat tender enough for your taste or not enough was it dry?

[classicrockgriller]

The pork was moist juicy, bone just fell out the meat.

Think I could have drop it on the counter and it would have pulled itself.

When I FTC them I put a little of the Carolina Mustard sauce on top and
it mixed with the juice from the piggie and it all got mixed with the pulled pork.

One is already gone. (neighbor came and got it) ;D

[Toker]

Hope you had enough time to have some for you at least...it always takes less time to eat it than it takes to cook  ;D pulled pork is a thing that still need to practice, my only try was a disaster maybe with the pid...will see.

[hal4uk]

Looks goooooooooooooood...
To each his own... But I like they way you just pulled it.  (I don't like it chopped to death)