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Meat-Up in Memphis 2021

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68 pounds of pulled pork - how long?

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  • MrSkimo
    commented on 's reply
    Yes, you’re right. I probably lost 2 hours because I ran my grill out of fuel. The earlier start time gave me the opportunity to recover. All the meat would have been done and holding otherwise

  • jecucolo
    replied
    This is a great write up for lessons learned. Thanks for sharing. I have been working on a little spreadsheet to calculate how much raw meat to purchase for different size crowds. 1/2 pound is the rule of thumb and nothing wrong with that but I just enjoy seeing how accurate I can estimate and still be generous. If your numbers are accurate you were serving on average a little over 5 oz person. This includes giving people food to take home and having 4 lbs of leftover. This would have been about 58 pounds of raw meat which includes waste for bone/fat. It confirms a recent article I read were the caterer uses .39 lbs per person which is a little over 6 ounces per person.
    Also in calculating time your start time worked out pretty close.
    Last edited by jecucolo; May 12, 2019, 02:15 AM.

    Leave a comment:


  • Mr. Bones
    replied
    Glad to hear it all turned out okay!

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  • MrSkimo
    replied
    So - event finished up, all done. Meat turned out great - everything turned out great! Thanks so much to all of you for the help and support. Love this community!

    For everyone's benefit, I'll upload a graph of my cook. You'll see that everything was cooking along (pun intended) until about 7:20. Then at 8:37 I discovered the stove had stopped. Thing were going again at 9:15. At 10:45 I wrapped the pork and got it going.

    The first one hit 198 and I pulled it at 12:02, just a few minutes after target time. The next couple hit 203 starting in 45 minutes and about every half hour. I had hot fresh pulled pork for the next several hours. I would guess that we had about 120 guests come through over the next five hours. We ended up with about 14 pounds left over at the end of the evening. We even gave away 5 or 6 pounds for folks to take home.

    All in all, it was a very successful event. There were a few moments of panic, but sticking to it things turned out great.
    Attached Files

    Leave a comment:


  • MrSkimo
    commented on 's reply
    Thanks - wrapped - T - 1:10!

  • Spinaker
    commented on 's reply
    Wrapping will speed it up for sure.

  • MrSkimo
    replied
    So - the meat is responding to heat very slowly. They've barely come up in 20 minutes at 275. Should I wrap them at this point, or will it make a difference?!

    Leave a comment:


  • Backroadmeats
    commented on 's reply
    Ahh. That didn't all come through when I posted.. that's what makes this fun is all the stuff that can go wrong at still find a way for it to turn out.

  • MrSkimo
    commented on 's reply
    No - see above. I posted the pic from my phone and then added in the text... Minor calamity, but I think I'll recover

  • Backroadmeats
    replied
    They look great.. they done??

    Leave a comment:


  • MrSkimo
    replied
    Well - it almost worked out. Everything was cooking by 9:30 pm. T - 14.5 hours, plenty of time.

    Went to bed about midnight with a full hopper full of pellets and things well on their way. I woke up at 6:30, checked the grill app - all good. Checked the thermometer - all good. Temps were between 160 and 180. 5.5 hours to go - awesome!

    Didn't walk down stairs and check the hopper - big mistake.... Went back to sleep.

    Alarm went off at 8:30 and I checked the temps - everything had dropped about 20 degrees. In a panic - I ran downstairs and heard the low pellet alarm blaring...$%&%*
    The grill and hopper were still running, but it was pretty much stone cold. 51 degrees. I quickly added pellets to the hopper and waited to see if it would restart.

    Then a moment of clarity occurred. I remembered the first summer I had a pellet grill and running out of pellets. I had added more pellets just a few minutes after it ran out. The auger pumped more pellets in while it was trying to start. The firepot overflowed and I ended up with a run away fire. Had to use an extinguisher on it - ruined the meat and almost burned down my house.

    This time - I remembered. I unplugged the grill, took off the meat and moved inside to the oven. Then I took everything out of the grill and vacuumed out the grill and firepot. Followed the priming operation and got it restarted. Cleaned up the drip trays and grills - put everything back together and moved the meat outside.

    Internal temps all stayed about 140-150. I now have it going again with all the meat on back at 275 with 2 hours to go. It's going to be close!
    Attached Files
    Last edited by MrSkimo; May 11, 2019, 12:11 PM.

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  • EdF
    commented on 's reply
    That would be the way I'd go, too. 9pm.

  • Razor
    commented on 's reply
    That's what I was thinking.

  • LA Pork Butt
    commented on 's reply
    I think you can sleep through the night, especially if you have alarms on your thermometer. I always do. The last time I didn’t was when I was still cooking on a bullet smoker and needed to get up during the night to add fuel. You shouldn’t need to add fuel with your pellet cooker.

  • LA Pork Butt
    commented on 's reply
    MrSkimo I think the lengthened of my cook had more to do with the second level almost touching the first level than touching on the same level, since thickness of meat determines cook time.

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