Impressive!
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I'm drooling on the keyboard.Comment
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This was an interesting cook in many respects but my FB 2 tells the story best.
Grate temp set point was 250F for virtually the entire cook. I did start at 225F but a sizable disparity between the smoker’s displayed actual temp and the FB grate temp drove me to move the set point up to 250F, in deference to the FB probe.
Toward the end, there were some inexplicable temp swings and then the king of all temp swings occurred at 1:37 am (next day). The circled spike on the graph shows a fleeting, transient temp spike to 700F, but the data point was not recorded. I think some of the more moderate temp swings were due to the grate probe being too near the foil boat. Afterwards, I moved the grate probe down to a vacant rack and things calmed down.
I used exclusively hickory pellets for all these cooks and spritzed all the pork meats with ACV at 45 minute intervals.
Here’s the timing sequence and final ITs for each meat.
Pork tenderloins - on at 8:15 am, off at 12:23 pm, with an IT of 165F. Cook time, 4:08 hours.
Pork belly - on at 8:15 am, off at 4:41 pm with an IT of 195F. Cook time, 8:26 hours.
Pork butt - on at 8:15 am, off at 1:18 am (next day), with an IT of 199.6F. Cook time, ~ 17 hours.
Pork ribs - on at 12:43 pm, off at 8:56 pm with an IT of 197.7F. Cook time, 8:13 hours.
Pastrami - on at 6:31 pm, off at 3:14 am ( next day) with an IT of 196.3F. Cook time, 8:43 hours.
This was an extremely laborious and fun cooking session and, even though I surprised myself at how well I managed it, I would never, never, ever work as a cook in a restaurant. Not my cup o’ Joe.
Thanks everyone for all the kind comments.
FinisComment
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That's some serious multi tasking smokin going on. Nice job, I'm sure everybody will love it.Comment
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"spritzed all the pork meats with ACV at 45 minute intervals."
You might as well buy a stick burner!
Looks grate! hmmmm...
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Wow, you worked that Pit Boss hard!
Do you mix the pulled pork in with the tenderloin and pork belly in the Crock Pot or serve it separately?
KathrynComment
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Kudos sir. Well done! Mouth is watering
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In my most humble, and subjective, opinion, all that work really paid off.
The crock pot o’ pulled/chopped whole hog wannabe bbq was fantastic. I admittedly did go a little heavy on the Scott’s sauce which made it spicier than any you’d find down east, but it worked great for me and a many others.
Pulled pork sandwich.
Pastrami perfection, easily the best I’ve ever made.
Plated with ‘old’ chips and awaiting consumption.
Although it’s silly to compare pulled pork with pastrami, I’ve concluded, that it’s mostly about the smoke with the former and all mostly about the rub with latter; probably not an epiphany for all you seasoned veterans.
I will definitely do the whole hog wannabe cook again! Thanks again to everyone for all the kind comments.Last edited by WayneT; March 12, 2024, 01:05 PM.Comment
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Yes sir- you know how to throw a party! And the hole hog jigsaw puzzle was brilliant!Comment
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Nice work Wayne! I've seen that errant super high reading on the Fireboard a couple times myself. No idea why it happened, some kind of glitch I reckon. Frustrating that it squashes the rest of the graph flat!Comment
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Wowza!!! Wish Janice many happy returns even if they are ornery ones 😉🔥🔥🐿️Comment
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Well done! I am especially thrilled for a great result on the pastrami as that is my favorite too.Comment
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Thank you.I may always smoke pastrami on my vertical pellet smoker from here on out. With the water pan below everything, it really allows me to keep the cooking chamber and meat more moist than on my SNS. I used MH’s Katz copycat rub and with it, I could probably cook it in the oven with results similar to a pellet pooper. I’m not sure what wood is traditionally used to smoke pastrami but I used hickory for this entire cook.
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