Been a while. Pulled pork for the folks at work.

Discussion in 'Pork' started by mdboatbum, Mar 6, 2016.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    The mini has been languishing all winter, so decided it was time to smoke some meat. Got the 2 pack of bone in pork butts from Sam's and told everyone at work to look forward to pulled pork on Thursday.
    I'd made up a batch of rub and sauce the night before so I was all ready to go.
    Plan was to get the meat on about 6:00am. My usual hot and fast method would've had it ready a little after noon, then an hour rest and we'd be eating around 1:30.
    You know what they say about plans.
    First issue was getting my old tired butt going. Alarm went off at 4:30 and I got friendly with the snooze button til 5. Then I had to make coffee and load up the car. Long story short it was 6 before I left. And the office is an hour away.
    I got there just before 7 and a friend was already there and the coffee was ready!!
    Got the mini fired up and she hit 325° in record time!
    Problem #2 was a two pronged approach. It was 28° and I had 16lbs. of cold meat to put in a tiny smoker.
    In went #1...
    Followed by #2
    And the temp plummeted.
    200° -225° took 40 minutes. 225°-275° took 2 hours. 275°-300° took another hour or so. And there she sat.
    I'd also done the onion in the firebox trick, so the entire neighborhood was hungry. Only problem was there was no way this was gonna be done by 1:30.
    So the lunch plan was moved to Friday and pizza was ordered.
    Then about 3 I noticed a change in the aroma. Ran out back and had a thought. Hmmm says I, the butt on the top is at 175°, but maybe I'd better check the one on the bottom....
    Probed with the thermapen, no resistance and the temp was perfect. 195° dead center and 203° toward the outer edge. The very bottom was just starting to over caramelize.
    So I brought it in and set it on the counter while I looked for the foil.
    The aroma was too much. They gathered around the carcass like a pride of lions at a kill. 15 minutes give or take and it was stripped clean. No buns, no sides. They were ripping hunks off and dipping in the sauce.
    I've been informed that the smoker stays and we're having weekly bbq's from now on.
    Don't have the rub and sauce recipes in front of me at the moment but will post later.
  2. We had a similar incident a few Sunday's ago. First time cooking for pulled pork, had 16 people arriving at 4 and the meat never did get probe tender even though the internal temp showed 200. We served it at 530 cut like ham. Tasted ok but failed cook. Oh well more practice.

    What does an onion in the firebox do?

    Nice results!
    disco likes this.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Way to go!

    Nice job under adverse conditions!

    The PP looks perfect!

  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Idaho! As much as I try to plan, the only thing I can really plan on is that I'll have to change my plan at some point.
    Th onion in the firebox (just quartered and thrown on the coals) kinda turbo charges the BBQ aroma coming out of the smoker. Doesn't really do anything for the flavor, but if you're trying to draw a crowd it gets their attention.
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Al!! Glad to see you found your way back to the forum!! Hope all is well.
  6. I didn't know about the onion trick. We are doing a couple charity cooks for large groups this summer so I will have to try it. Thx
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    LMAO!!  [​IMG]   You do paint a mental picture Boatbum!  Easy to visualize your coworkers standing over that butt devouring...

    Also had to chuckle about your plans going FUBAR...happens to me every time!

    Sounds like your coworkers enjoyed, and that's what matters!  Nicely done!


  8. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Red!! It was pretty funny. Glad I could still pull it off. Been so long I felt like I was starting over.
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great MD! Good to see you around the boards!
  10. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Case! New job has been taking all my time, plus it's been a crappy winter.
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Md nice job taking care of the crew at work,I know what ya mean about winter.My mini was destroyed in a fire,so I bought a !8.5WSM doing a shoulder tomorrow. Points

  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     You know that's what I was thinking about you. I was afraid something had happened to you or your smoker, I hear up in your area they are at a premium, smokers I mean. <Chuckles>  

    Nice looking meal.
  13. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Sorry to hear about the fire. Hope the 18.5 treats you well!

    Thanks Kevin! Yeah you gotta keep an eye on things in these parts. They tend to walk away. Just been busy and shot my mouth off around here a little too much so haven't been on.
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Welcome back.

    Points for great looking pp.
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice cook, looks real tasty ! Thumbs Up
  16. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks for the point!

    Thanks! It wasn't too bad.
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sounds like an adventure but a good time. The meat looks like it was worth the trouble!

    I am disappointed you put the mini away for the winter. You can wear warm clothes you know!

    Points for a good time.

  18. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks David! I suppose I could've put on a coat. Just got lazy. Thanks for the point!!

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