Pulled Pork temp question.

[seagravedriver]

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

[classicrockgriller]

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!

[seagravedriver]

Done!

[classicrockgriller]

What time zone are you?

[ArnieM]

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

[seagravedriver]

THANKS!!!!!
FTC?? ???  What is that?

I am in WA State, Pacific time.

[classicrockgriller]

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.

[seagravedriver]

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?)

[classicrockgriller]

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.

[seagravedriver]

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!!

[classicrockgriller]

Hope I never have to call ya! ;D

I sent you a PM with my #.

You can call 24/7. Serious.

Sonny

[classicrockgriller]

here is a link to the ones I did two days ago.

http://forum.bradleysmoker.com/index.php?topic=19217.0

[seagravedriver]

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??

[classicrockgriller]

look on the recipe site.

recipe site:
http://www.susanminor.org/forums/

Chris (10.5) and Hab's both have a great sauce.

[seagravedriver]

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.