Going for a 40# smoke

Snoopy · December 14, 2013, 09:40:42 PM

Decent deal on some butts so I'm smoking 40#'s tomorrow. Jams rub and injected with jack Daniels.

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beefmann · December 15, 2013, 05:48:59 AM

be patient be patient be patient, 40 lbs of pork is a lot, while i have done 45 lbs of tri tip 40 lbs can also be done... keep your vent wide open, set your main element on high and keep your puck burner on as well,

use a large water bowel after the smoking process as i believe you will have a lot of grease and keep an eye on the drain hole on the v tray it may become clogged. you are looking at a long long smoke to could easily take 48 hours to cook,

something to consider, apply smoke to all 40 lbs in the smoker, then move to the house oven at 225 and continue cooking till done,,, the home oven will have more room and faster heat recovery

Ka Honu · December 15, 2013, 09:03:42 AM

Quote from: beefmann on December 15, 2013, 05:48:59 AM... something to consider, apply smoke to all 40 lbs in the smoker, then move to the house oven at 225 and continue cooking till done,,, the home oven will have more room and faster heat recovery

Excellent advice, especially if you're using an unmodified OBS (with only a single 500w heating element). You can also finish one in a slow cooker and have more than enough drippings for all four.

Snoopy · December 15, 2013, 06:00:41 PM

Thanks guys will keep an eye on it all. I did around 20#s not to long ago and the longest butt took 16. I've got a probe in the bottom 3 and will be pulling as they become done. I'm in no rush, have gotten in the habit of smoking bigger amounts and vac sealing for later on the pork. Just started at 550 pm, will keep u updated.

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TedEbear · December 15, 2013, 08:22:07 PM

Looks pretty good. You might consider getting some Frogmats. They help keep the finished product from sticking to the racks.

Snoopy · December 15, 2013, 09:17:26 PM

Oh I've got some and didn't even think about using me for this application. Probably will next time, but in the end all that awesomeness that sticks, well I call that the sampler platter lol. Munch on it while on shredding it in the kitchenaid

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Snoopy · December 15, 2013, 10:54:14 PM

5 hour mark and looking good, changed out water bumped my timers up. Bottom butt sitting at 132 next one up at 115. Looks like I may be pulling the first one off wee hours of the morning if I know my smoker. After the stall of course.

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Pachanga · December 16, 2013, 12:26:00 AM

The last time I smoked around 40 pounds of injected butts in a six rack digital with no modifications, my recollection is the last butt came off at 30 plus hours.

The door was only opened to empty a large water pan and replenish water with boiling water. I mopped at the same time toward the last.

It sounds like you are moving faster than that but a long stall is still in your future. One difference from your smoke is I usually do not use the bottom shelf. The first butt was on shelf two which really takes a lot of heat off the lowest butt.

Good luck and slow smoking,

Pachanga

Habanero Smoker · December 16, 2013, 01:34:42 AM

That is quite a bit of meat.

When using frogmats don't use them when you have inverted the racks, or it you use them that way be very careful how you handle the racks after you loaded meat on them. They tend to easily slide around. I almost lost a 3.5lbs. chicken.

KyNola · December 16, 2013, 06:51:51 AM

Granted I have a cataract on each eye and don't see as well as I used to but is your standard issue Bradley water bowl sitting on top of your drip tray? If that is the case do you have water in it I hope?

GusRobin · December 16, 2013, 07:46:41 AM

Quote from: KyNola on December 16, 2013, 06:51:51 AM
Granted I have a cataract on each eye and don't see as well as I used to but is your standard issue Bradley water bowl sitting on top of your drip tray? If that is the case do you have water in it I hope?

It is not an issue of just having water in it. If it is on top of the V tray it could block drainage paths for the grease and end up with a build up of grease. Not a good thing.

Snoopy · December 16, 2013, 11:21:13 AM

nothing on top of the vtray, the standard issue bowl is sittin in the garage. 9x13 cake pan in the bottom with water. have been cleaning the v tray hole off, and just recently moved the top butts to the stove and crock. because even though I'm in no rush to get them done, daddies HUNGRY. looking good though, bottom butt is in the 170's now. had to bump the temp up to about 270 last night just to get the internal to around 220 which I'm sure has been low because of the outside temp. after I removed the top butts I bumped it back down a little just to maintain.

KyNola · December 16, 2013, 02:31:52 PM

Sorry Snoopy, the way the light was reflecting on my screen it looked like your bowl was sitting on top. A closer look later showed clearly the bowl is not there.

Again, my apologies.

STLstyle · December 16, 2013, 03:31:05 PM

Lookin good! Look forward to see how long this takes. Are you going to rotate racks or just "let it eat"?

Snoopy · December 16, 2013, 04:10:10 PM

well, little SNAFU in the whole operation. so I had to leave for a little bit and when the wife went to look at the readouts they were showing around 250 so being the good lady that she is she pulled and FTC'd them, (see they do pay attention). on the downside, none of them even hit 200, looked at the graph on my ipad from the igrill and seems there was a short or something that happened on both probes. just pulled them out of the cooler to check, one had actually hit about 190 so I'm leaving that one alone, the other to were around the 150-160 range so one is in the crock pot and one is in the oven with the other one that went in the oven this morning. so fixable, but won't be able to give you any accurate kind of informatation. Originally I was going to just pull as they got down and move the racks down each time.

now on the plus side, since I can't get any real hard numbers off this one, I guess i'll just have to do another 40# smoke when this one dwindles down. I'll get some pics of the finals when done.