Fall Fest 2010 Family event

Discussion in 'Pork' started by symansaysbbq, Oct 4, 2010.

  1. symansaysbbq

    symansaysbbq Fire Starter

    CT
    Take a look at my pork butt process....

    Wet rub over night. yellow mustard & Honey

    [​IMG]

    Add the dry rub about an hr before putting on the smoker.

    [​IMG]

    We placed the 4 pork butts on the custom oil tank cooker that my neighbor build out of scraps. He spent $9 to build this.

    ....lol We built a small fire at the far end and stayed outside all night holding temp between 225 and 275 form 1am until 2pm, long night [​IMG]. This shot was taken at around an internal temp of 165 before pulling the butts to place in foil and put back on until 190 internal. The sausage was for sausage and peppers

    [​IMG]

    We got so busy after the food came off we never got pics of the pork being pulled, we did get the aftermath in the kitchen  [​IMG] I wish I had a cleaning team...

    [​IMG]
     
  2. deannc

    deannc Master of the Pit

    Nice job on the butts with some great looking bark!  We'll forgive you just this once for no money shot!  lol  Great rig for $9!

    Have you found the sink yet?
     
  3. symansaysbbq

    symansaysbbq Fire Starter

    CT
    Yes I found the sink....lol

    I am so pissed I missed the money shot. I do have about 10 lbs in the fridge, I can take a pic of that. I don't think it will look the same.
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Nice,  Glad you found the sink...[​IMG]
     
  5. deannc

    deannc Master of the Pit

        Naaaa...I'm good with what you shared, thank you!  [​IMG]
     
  6. smokebuzz

    smokebuzz Master of the Pit OTBS Member

     As an old member used to say SPEW ALERT, that there is funny
    , now let me clear the bourbon from my computer..............
       
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well next time you will get the money shot atleast you gavce some Q-view on you smoke. Now that's got to be the best $ 9.00 smoker that I have seen.
     
  8. squirrel

    squirrel Master of the Pit OTBS Member

    Very nice! I love the details on the dry rub, that's awesome. Yea, the part I hate the most is the cleanup afterwards. I try so hard to clean as I go but I always end up with a sink just like yours [​IMG]  I can only imagine what it would look like if I didn't clean as I went. I want one of those industrial kitchens with a big fat drain in the middle of the floor and stainless steel everything. I then could take a hose and just hose down the whole thing. One can dream. Or a maid. I could live with that too.
     
  9. Wow looks like a nice feast! [​IMG]
     
  10. symansaysbbq

    symansaysbbq Fire Starter

    CT
    I worked in the restaurant biz for about 8 years, that was the best part of clean with a gardon hose.
    My neighbor built it out of an old oil tank and other old parts.The $9 was for a new tire. I told him I would give him $18 for it, he can double him money. He passed up my offer [​IMG] lol
     
  11. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Syman-I've a question for you-Did you think to apply some rub to the butts after coated the butts with mustard and honey? Some will do that and then wrap them in plastic wrap and overnight them in the fridge. The next day, they will give the butts another dusting of rub while they wait for the smoker to come up to temps. I do the double rub with any meat I smoke but I no longer use a base coat of mustard.
     
  12. symansaysbbq

    symansaysbbq Fire Starter

    CT
    Ya I thought about that. Adding the rub the night before and then again later. I normally do that but this time I did not wrap then individually. I left them all in that pan so I decided not to add rub this time.
     
  13. symansaysbbq

    symansaysbbq Fire Starter

    CT
    This is because I missed the money shot. Before storing in the freezer I got a shot of it pulled. Can you see the smoke? I like to pull some of the bark into the meat. I have seen some people removing the bark before pulling.

    [​IMG]
     
  14. Why would you remove the bark before pulling? I love the bits of bark in my pulled pork, but that is my opinion. [​IMG]
     

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