Timing butt and picnic question

Paddlinpaul · June 18, 2010, 05:26:34 PM

Oops. When the smoke is done. It is really hot here and the Coronas are going down well.

shoresdiver · June 18, 2010, 05:34:04 PM

Amen to that! We got no spring here in Fla - straight to summer with a vengeance.

I also put a half butt and half picnic in at about 5:15, and am keeping my fingers crossed that they run through the night.

FLBentRider · June 18, 2010, 05:41:52 PM

Quote from: shoresdiver on June 18, 2010, 05:34:04 PM
Amen to that! We got no spring here in Fla - straight to summer with a vengeance.

We have two seasons: Tourist and Summer.

Paddlinpaul · June 18, 2010, 05:43:31 PM

I'll snap a picture or two when I switch the water after the smoke. Maybe be tomorrow before I post but more pics will follow. I am watching a Diners, Driveins and Dives show I recorded all on BBQ joints. Getting hungy

Paddlinpaul · June 19, 2010, 09:41:59 AM

5:20PM Friday - meat goes in the OBS

10:30PM Friday - 5 hours of Jim Beam smoke -

10:30AM Saturday - Picnic comes out-

12:00PM Saturday - Butt comes out

FTC time now. Will pull later

FLBentRider · June 19, 2010, 09:48:59 AM

Oooooo look at that bark!

Nice job.

Paddlinpaul · June 19, 2010, 10:32:00 AM

You get good bark when you listen to www.DAWGfm.com It is Canada's 1st all Blues radio station. Been on the air for 2 weeks now and they are awesome. Streams online, good taste of some Canadian blues.

Paddlinpaul · June 20, 2010, 06:53:31 AM

Here is the butt pulled -

Here is the picnic pulled-

I mixed the two bowls together and divided in half. I put CT in one bowl and mixed it thoroughly, Sweet Baby Rays Hot and Spicy in the other. Transfered to slow cookers to keep warm until serving time.

I must say, it was the hit of the party. Lots of leftovers, people were more than happy to bring some home for lunch today. I still have some for myself of course too. And the best part is I still have another shoulder the same size in the freezer.

classicrockgriller · June 20, 2010, 07:10:20 AM

Most excellent and thanks for the pics.

It's hard work ( ;D ) but well worth it in the end.

Congrats!

FLBentRider · June 20, 2010, 10:22:24 AM

Looks great.

Careful with the CT - it's designed as a cooking sauce, not a finishing sauce - since you're reheating with it you should be ok.

DTAggie · June 20, 2010, 02:53:46 PM

Mighty fine indeed

Paddlinpaul · June 20, 2010, 04:36:16 PM

It is a labour of love. I bought a new camera for my trip to California - namely Big Sur so it was a good chance to practice.

I went light on the sauces, I wanted people to taste pork and smoke not just sauce. There is a Ribfest here in Ottawa every year right in Downtown Ottawa (starts this Wednesday) and I was told my pulled pork was better than the 15 or 20 competitors. The folks at the party said there is too much sauce at Ribfest. They also gave rave reviews for the CT, most had never had anything like it before.

Once again, big thanks to everyone for the help, suggestions and support.

ArnieM · June 20, 2010, 08:23:45 PM

Looks good PP! Glad it came out good. Please heed FLBR's advice on the CT.

Caneyscud · June 22, 2010, 05:22:11 AM

PP - those look better than good!

Sure glad they behaved "normally" for you. One butt I did 4 or 5 butts ago - took 2 hours per pound!

Paddlinpaul · June 22, 2010, 05:25:48 AM

The pig was probably eating from the same trough as our politicians on Parliament Hill here in Ottawa.