Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

I am getting pretty casual about these pulled pork cooks

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    I am getting pretty casual about these pulled pork cooks

    After five of them on my pellet smoker I picked up an 8.5 pounder last night, trimmed and salted it. Tonight I oiled it up a little and laid on the MMDust. In the AM (0500) I plan on firing up the (Yoder 640) pellet grill and when the temp hits 225F toss on the boston butt, shower and go to work. Sure, I will check in at noon or so and ask the temperatures (thank you Maverick) and my wife will call me when it is 175 or so and I will head home.... toss in the 18 bacon wrapped jalapeno cream cheese bits I made tonight (garden grown jalapenos---waiting in the freezer). and pull it out when done for friends coming over tomorrow night. Spousal unit is cooking the beans and cole slaw is made. Sauces all done from last time. Should be plenty of leftovers but these guests will be taking most of it home. Yes, that pellet grill has spoiled me. Just hope it continues to work like a charm.
    Last edited by fracmeister; February 2, 2015, 09:12 PM. Reason: typo

    #2
    Hope your weather is better than mine, seems once I go below 32F my max temp drops 100 degrees.

    Comment


      #3
      Frac, the pellet grill will spoil you. I know as I have two of them.

      Comment


        #4
        Spousal unit... That's a good term. When I do long low and slow cooks on my BGE my spousal unit knows enough about adjusting the lower vent to maintain the temp while I'm at work. We know the BGE well enough now that we can do a double butt cook without opening the dome at all on a 16 to 18 hour cook. There is no need to add lump coal on long cooks like that either.

        Comment


          #5
          Originally posted by fracmeister View Post
          .... toss in the 18 bacon wrapped jalapeno cream cheese bits I made tonight (garden grown jalapenos---waiting in the freezer). and pull it out when done for friends coming over tomorrow night.
          Are you using jalapeños you froze to make your poppers, or had you already stuffed the jalapeños before freezing them?

          Comment


            #6
            I stuffed the jalapenos and wrapped them with raw bacon and froze them...I like to put them on frozen as it seems (maybe I am delusional) that it helps keep the cream cheese in. That is the way I have been doing it....

            Comment


            • Dr ROK
              Dr ROK commented
              Editing a comment
              How long does it take to cook frozen ones?

            #7
            I hear ya on the butts. I like those for overnight cooks. I get a lot more sleep than I do with briskets.

            Comment


              #8
              So much for talking. Here is the blog entry. Here are the pics.

              Comment


                #9
                [ATTACH=CONFIG]n59662[/ATTACH] [ATTACH=CONFIG]n59663[/ATTACH] [ATTACH=CONFIG]n59664[/ATTACH] The pics

                Comment


                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Now thats dinner. Great job. Looks great

                #10
                14 hours to get to 199 and the bone was very loose so I pulled the pork off and left it in foil for 30 minutes.

                Comment


                • Dewesq55
                  Dewesq55 commented
                  Editing a comment
                  Did you wrap while it was cooking? Or only after you pulled it off?

                #11
                Looks great, frac. I just bought 15+ lb 2 pack of butts from Sam's club. Will probably smoke one soon and freeze the other in the new freezer coming tomorrow.

                Comment


                  #12
                  I wouldn't call it wrapping in the conventional style. I left it in foil 3o minutes because I had to run down the street 15 minutes and pick up some dinner guests (LDS missionaries...it was raining). My only problem with the Sam's was that they were boneless and I had to do some SERIOUS knot work on them.

                  Comment


                    #13
                    Thanks for the info. The ones I just bought at Sam's are not boneless. They are regular butts with the blade bone

                    Comment


                      #14
                      Good. Maybe I was thinking Costco!

                      Comment


                        #15
                        I tried a no-peekie Butt Cook last week. Put them on at 10 pm, checked vents at midnight, then when I left for work at 730. Ready to go around noon. #Nice

                        Jrod, I'm with you, I would have paid more attn if it was a brisket!

                        Comment

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        Rubs Promo

                        Spotlight

                        These are not ads or paid placements. These are some of our favorite tools and toys.

                        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                        Use Our Links To Help Keep Us Alive

                        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                        Grilla Pellet Smoker proves good things come in small packages

                        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                        Click here for our review on this unique smoker


                        The Cool Kettle With The Hinged Hood We Always Wanted


                        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                        Click here for more about what makes this grill special


                        Groundbreaking Hybrid Thermometer!

                        Thermapen One Instant Read Thermometer

                        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                        Click here to read our comprehensive Platinum Medal review


                        Compact Powerful Sear Machine For Your Next Tailgater


                        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                        Click here to read our detailed review and to order


                        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                        Click here to read our detailed review


                        GrillGrates Take Gas Grills To The InfraredZone


                        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                        Click here for more about what makes these grates so special

                         

                        Comprehensive Temperature Magnet With 80+ Important Temps

                        Amazingribs.com temperature magnet
                        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                        Click here to order.