jimjimbo Posted August 21, 2015 Share Posted August 21, 2015 Neighborhood party on Saturday that my wife and I put together every year, and everyone local to us is invited....PM me and I'll send the address. Starts at 4PM. Tons of food and tunes. Really great people here, we are lucky to have found this place. Got 30lbs of pork butt ready for the smoker. Half is coated with my wife's apple butter and Corky's Rub, the other half with yellow mustard and Strawberry's BBQ rub. Also cooking 8 full racks of ribs, Italian sausage/peppers/onions, hot dogs, and burgers for the kiddies....Shelly is making mango mojitos, and mulberry margaritas....Should be a great time, and I'll take pics of the music setup. Photos of the pork butt after prep: IMG_2014.JPG IMG_2015.JPG you dont leave them in any kind of tray when smoking do you ?Sent from my iPhone using Tapatalk Are you referring to the pork belly, or the butts? The belly I just placed on a sheet of foil in the smoker until it hit 160, then wrapped with foil and placed in a tray to contain any runaway juices..... The butts go directly on the grates for 7 hours or so, then I wrap them with foil, put them in a tray and cook until 190. Then will again put in a cooler for an hour or two. 30 lbs of butt went on at 7:30am....wow it smells great outside. Beautiful day here. 2 Quote Link to comment Share on other sites More sharing options...
A1UC Posted August 21, 2015 Share Posted August 21, 2015 Butts sorry Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted August 21, 2015 Share Posted August 21, 2015 Here are the butts after 9 hours at about 225 degrees. Just hit 160 internal temp, wrapped them in foil, and back on for about another 3 hours until 190 temp, and the bone slides out easily. Look good to me.... 3 Quote Link to comment Share on other sites More sharing options...
A1UC Posted August 21, 2015 Share Posted August 21, 2015 (edited) Okay I will try that you put fat side up ? Sent from my iPhone using Tapatalk Edited August 21, 2015 by A1UC Quote Link to comment Share on other sites More sharing options...
Jeff Matthews Posted August 21, 2015 Share Posted August 21, 2015 Here are the butts after 9 hours at about 225 degrees. Just hit 160 internal temp, wrapped them in foil, and back on for about another 3 hours until 190 temp, and the bone slides out easily. Look good to me.... IMG_2022.JPG I've only used these for pulled pork sandwiches. Are you doing the same, or using them differently? I can't see them slicing like brisket. I pretty much can only envision pulling them apart for pulled pork or to stock beans, stews or soups. 1 Quote Link to comment Share on other sites More sharing options...
The Dude Posted August 21, 2015 Share Posted August 21, 2015 Here are the butts after 9 hours at about 225 degrees. Just hit 160 internal temp, wrapped them in foil, and back on for about another 3 hours until 190 temp, and the bone slides out easily. Look good to me.... IMG_2022.JPG Is that an ugly drum smoker, I have one and love it. Even at 225 things seem to cook a little bit faster, but they still come out great. Some of the best food I have smoked is on something so simple. I can't see them slicing like brisket. I have pulled them at 175-180 and was able to slice it nicely like brisket, and it is very good that way as well. Quote Link to comment Share on other sites More sharing options...
A1UC Posted August 21, 2015 Share Posted August 21, 2015 I want to make pulled pork mines going on 6 hrs at 225 and just hit 145 internal temp Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
The Dude Posted August 21, 2015 Share Posted August 21, 2015 I want to make pulled pork mines going on 6 hrs at 225 and just hit 145 internal temp Sent from my iPhone using Tapatalk Sometimes it will stall out at between that and 160, give it about an hour and wrap it in foil. Once it hits 185-190, you can remove it and let it set for 15-20 mins to let the juices flow through out. Then it should pull apart nicely. I haven't used one of these but I have read they work great. http://www.amazon.com/Shredder-Pulled-Chicken-Potato-Masher/dp/B00890L4HG/ref=sr_1_11?s=lawn-garden&ie=UTF8&qid=1440197405&sr=1-11&keywords=pull+pork+puller 2 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted August 21, 2015 Share Posted August 21, 2015 admire you chef types…not a skill that i have. 1 Quote Link to comment Share on other sites More sharing options...
The Dude Posted August 22, 2015 Share Posted August 22, 2015 I don't know if it's fine, but a breaded pork tenderloin sandwich at a local bar and grill. 2 Quote Link to comment Share on other sites More sharing options...
A1UC Posted August 22, 2015 Share Posted August 22, 2015 I want to make pulled pork mines going on 6 hrs at 225 and just hit 145 internal temp Sent from my iPhone using Tapatalk Sometimes it will stall out at between that and 160, give it about an hour and wrap it in foil. Once it hits 185-190, you can remove it and let it set for 15-20 mins to let the juices flow through out. Then it should pull apart nicely. I haven't used one of these but I have read they work great. http://www.amazon.com/Shredder-Pulled-Chicken-Potato-Masher/dp/B00890L4HG/ref=sr_1_11?s=lawn-garden&ie=UTF8&qid=1440197405&sr=1-11&keywords=pull+pork+puller I saw one of those being used once worked good , 8.5 pounds with bone and this is been cooking since noon . I just checked it again and its at 165 now , might be a long night 1 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted August 22, 2015 Share Posted August 22, 2015 Duder…i’m a huge fan of french fries…have them everyday. 2 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted August 22, 2015 Share Posted August 22, 2015 Here are the butts after 9 hours at about 225 degrees. Just hit 160 internal temp, wrapped them in foil, and back on for about another 3 hours until 190 temp, and the bone slides out easily. Look good to me.... IMG_2022.JPG Is that an ugly drum smoker, I have one and love it. Even at 225 things seem to cook a little bit faster, but they still come out great. Some of the best food I have smoked is on something so simple.I can't see them slicing like brisket. I have pulled them at 175-180 and was able to slice it nicely like brisket, and it is very good that way as well. Yes it is an ugly drum smoker. Once you figure out how to use it properly, it is totally reliable and sticks at 225° or thereabouts…I built it about eight years ago and it works like a charm 2 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted August 22, 2015 Share Posted August 22, 2015 I want to make pulled pork mines going on 6 hrs at 225 and just hit 145 internal temp Sent from my iPhone using Tapatalk be patient… 2 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted August 22, 2015 Share Posted August 22, 2015 speaker setup for tomorrow. My refurbed La Scala's, my refurb LSI split, Def Tech sub, Yamaha THX receiver, Schiit Bifrost DAC, my laptop streaming a mix I've put together over the last few weeks to try and satisfy most of the neighbors music preferences....tough to do....but hey, it's a party...should be a beautiful day. Hope you all are not tired of seeing this...Kind of funny, my wife usually doesn't make many comments regarding my gear, but tonight she said...You know, that sounds so good, even Country music isn't bad.......I love her. 3 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted August 22, 2015 Share Posted August 22, 2015 Here are the butts after 9 hours at about 225 degrees. Just hit 160 internal temp, wrapped them in foil, and back on for about another 3 hours until 190 temp, and the bone slides out easily. Look good to me.... IMG_2022.JPG Is that an ugly drum smoker, I have one and love it. Even at 225 things seem to cook a little bit faster, but they still come out great. Some of the best food I have smoked is on something so simple.I can't see them slicing like brisket. I have pulled them at 175-180 and was able to slice it nicely like brisket, and it is very good that way as well. Yes it is an ugly drum smoker. Once you figure out how to use it properly, it is totally reliable and sticks at 225° or thereabouts…I built it about eight years ago and it works like a charm Lots of folks have heard of the Pinion method for heating a smoker, but if you haven't, let me know. Definitely the way to do it. 1 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted August 22, 2015 Share Posted August 22, 2015 nice set up…crank it up so i can hear it on the west coast. 1 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted August 22, 2015 Share Posted August 22, 2015 2PM PST, tune your ears to the East..... 2 Quote Link to comment Share on other sites More sharing options...
Jeff Matthews Posted August 22, 2015 Share Posted August 22, 2015 I haven't used one of these but I have read they work great. http://www.amazon.co...ull pork puller I have done pulled pork about 5 times in the last year or so. Every time, it pulls apart with 2 forks. It just falls apart like buttering toast with warm butter. That tool is not necessary. 2 Quote Link to comment Share on other sites More sharing options...
The Dude Posted August 22, 2015 Share Posted August 22, 2015 I haven't used one of these but I have read they work great. http://www.amazon.co...ull pork puller I have done pulled pork about 5 times in the last year or so. Every time, it pulls apart with 2 forks. It just falls apart like buttering toast with warm butter. That tool is not necessary. I haven't need one either, but the videos look cool seeing people use them. 1 Quote Link to comment Share on other sites More sharing options...
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