3 Butts to Go...

ghost9mm · July 01, 2011, 03:00:51 PM

We have a neighborhood party every year and my wife and I volunteered to supply some pulled pork, we got three butts at a good price and got them ready for the smoker, used some CYM and some Andy Nelsons Dixie BBQ rub, had them about ready to go and I started reading a thread from Larry (KyNola ) and mentioned that I was going to do three butts, well he suggested trimming off the fat cap, which we did and the results were very good, they still had traces of fat even after two of the butts took 18 hrs and the one took 19 hrs, I only have one element in my smoker...my wife and I were up till the wee hours of the morning pulling pork, we are well pleased with the way they came out...the only thing we forgot was to take pictures after they came out of the smoker with that beautiful bark on them. the pictures we have are before we trimmed the fat cap off...
My brother flew in from Texas this morning and we served him and his wife some pork sammies and he said that was as good as any they can get in Texas...but y'all know how brothers are...lol..

And I guess this would be the money shot...and we will let Y'all know what the neighbors think..

hal4uk · July 01, 2011, 03:12:55 PM

The neighbors is gonna take a likin' to ya. ;)
Awrighten.

KyNola · July 01, 2011, 07:09:26 PM

WOW G9, I'm either going to be a hero or a zero! The good part is if the neighbors don't like it like it you can blame it on a Coors Light drinking guy from KY. Your neighbors will most likely say "that explains it" and if they do like it you take all the credit! :D For the record, that pulled pork you did looks mighty good to me.

Nicely done G9!

SamuelG · July 01, 2011, 09:00:59 PM

GH9,
That pork looks great! How much did those butts weigh in at?

SamuelG

Sent from my iPhone using Tapatalk

GusRobin · July 01, 2011, 10:06:01 PM

If the neighbors don't like it, freeze it and send it my way.

ghost9mm · July 04, 2011, 07:05:16 AM

I guess it was a big hit, they ate it all and wanted to know if I would do it again next year...lol.. :D thanks Larry and Hal...

TONY FISCHER · July 04, 2011, 07:26:58 AM

Do you keep the damper at the top closed all the way?

muebe · July 04, 2011, 07:33:51 AM

Nice job ghost. May have to try and trim the fat cap next time ;)

TONY FISCHER · July 04, 2011, 07:36:08 AM

Quote from: TONY FISCHER on July 04, 2011, 07:26:58 AM
Do you keep the damper at the top closed all the way?

Tenpoint5 · July 04, 2011, 07:47:04 AM

Quote from: TONY FISCHER on July 04, 2011, 07:36:08 AM
Quote from: TONY FISCHER on July 04, 2011, 07:26:58 AM
Do you keep the damper at the top closed all the way?

Tony you should never keep the damper closed all the way during any of your cooks. By keeping it closed you trap all of the moisture inside of your cabinet. Thus making it harder to maintain your temps and you also run the risk of damaging your smoker.

ghost9mm · July 04, 2011, 07:52:37 AM

Quote from: TONY FISCHER on July 04, 2011, 07:36:08 AM
Quote from: TONY FISCHER on July 04, 2011, 07:26:58 AM
Do you keep the damper at the top closed all the way?

Tony what Chris said...I leave my damper wide open, and I just leave it there...

GusRobin · July 04, 2011, 08:58:16 AM

mine has been wide open since the day I got it. In fact I think it is probably stuck in that position and I am not sure I can even move it if I wanted to.

TONY FISCHER · July 04, 2011, 09:50:30 AM

What about the heat loss?

GusRobin · July 04, 2011, 10:05:03 AM

I have the 2nd element installed so that doesn't bother me. I think you will find that the heat loss is minimal compared to the heat suppression (for lack of a better term) due to trapped moisture.

ghost9mm · July 04, 2011, 11:17:45 AM

Tony I done those three butts all weighing almost 9 # each and the vent stays open, the biggest reason for heat loss is opening the door to peak to often and with my PID and my 732 only check on them twice, once to change out the water pan after the smoke was over, 4 hours of smoke the rest was cooking at 225 and the second time I checked to make sure that the drip tray is open so there is no buildup...the PID keeps the Bradley right at 225 plus or minus a degree or two...