The push

Discussion in 'Pork' started by four20, Jan 24, 2016.

  1. 70 plates cancelled due to the weather Friday and I pack up gear and wait until next Friday.

    The organizer called today: We need to pick up the meat.

    ME: OK... all .. ?

    ORG: no just what you cooked thursday.

    ME: umm you called and cancelled only what was in the smoker came out cooked. I thought we were planning next friday.

    ORG: Well we had complaints and if they don’t get their plates tomorrow we worry that most will want their money back.

    ME: ok but I only cooked half

    ORG: can you get me the other half tomorrow morning?

    ME: CLICK F%$%&G Tard

    So at 3:00 pm et I load 32 lb of butts. Box temp 0f 335-350 f. Idiots I told them 24 hrs advance before I started. I guess they had too much beer in their ears. IT 3.5 hrs later is 131 f. I figure wrap 155f to push the stall but keep em from drying out

  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Good luck!  People that don't smoke don't get it.  That temp should get them done, but your evening is screwed.

  3. bauchjw

    bauchjw Master of the Pit

    Good luck! Sounds like you have it handled.

  4. Ok not my best work,  but she has eaten a lb off that tray. and its 12:45 am. Given a rest in the retarder I can say it will pass the test. last time I cook for this group tho. 1 hour per #lb
    Last edited: Jan 24, 2016
  5. bauchjw

    bauchjw Master of the Pit

    Congrats! Passed the test! Did you have to inject to protect during higher heat?
    Last edited: Jan 25, 2016
  6. No 140 in 4 cant be achieved on that run down bbq grillware unit with its 15,000 btu burner injected. No bark with this push. 10 lb largest piece ( B G ) 11 lb yield per 16 #lb according to my scales unclean. After 7 hrs in the retarder i will run thru the chopper and see. It will get finishing sauce of 500 ml apple cider to 200 ml frozen apple concentrate.
    Last edited: Jan 25, 2016

Share This Page