Up and running on this Good Friday

Discussion in 'Pork' started by hardcookin, Apr 14, 2017.

  1. hardcookin

    hardcookin Master of the Pit

    I'm smoking 4 pork butts, ham and a couple pans of beans today.
    It going to be a nice day here, around 60 degrees.
    Will update with pictures later on.
    Currently cruising at @ 300
     
  2. tropics

    tropics Smoking Guru SMF Premier Member

    HC Good luck we do our Easter tomorrow so our kids can drive home on Sun

    Richie
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    HC, Sounds good !
     
  4. hardcookin

    hardcookin Master of the Pit

    Thanks Richie
    This is kind of a multipurpose smoke.Grandaugthers BD party and Easter.
    Today is suppose to be a nice day and tomorrow rain. So I'm hoping for a leisurely smoke today.

    Thanks Crazymoon!
     
    Last edited: Apr 14, 2017
  5. smokinal

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

    Sounds like a fun day ahead!

    I'm doing a ham for a friend & a PR for Judy & I on Sunday!

    Al
     
  6. hardcookin

    hardcookin Master of the Pit

    Enjoy your smoke Al!
    Will be updating in a little while.
     
    Last edited: Apr 14, 2017
  7. hardcookin

    hardcookin Master of the Pit

    Got 4 butts on at 5:30 am - 2 8lbs - 2 9lbs
    The 8lbs were done in 6 hours and the 9lbs in 7 hours.

    [​IMG]

    Smoker was about 1/2 full.

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    At 170 when I had my desired bark I panned the butts, added a little apple juice and wrapped the butt with foil. I pulled the butts at 205 and had 1 cup of juice in the pan.

    I ended up with four 1/2 pans of pulled pork.
    [​IMG]

    I also done 2 half pans of baked beans.

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    Some of the pulled pork will get used tomorrow. The rest Sunday.

    Overall a nice day for a smoke!!
    If I can answer any questions let me know.
     
    Last edited: Apr 14, 2017
    b-one, disco, tropics and 1 other person like this.
  8. c farmer

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

    Looks like a great smoke.

    Nice job
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Nice to get ahead of the game,it all looks tasty!:drool
     
  10. tropics

    tropics Smoking Guru SMF Premier Member

    HC looks good to me I.ll take a bun or plate any time

    Richie

    [​IMG]
     
  11. hardcookin

    hardcookin Master of the Pit

    Thanks Adam! It was a beautiful day out.


    Thanks Richie for the point! Always have a bun and a plate for you.


    Thanks b-one for the point! Glad to get that smoke out of the way. Now I can just relax.
     
  12. baylorcooker

    baylorcooker Fire Starter

    Nice job on all of it.  Pulled pork is one of my favorite meats to smoke.

    Joel

    1 Corinthians 9:24
     
  13. hardcookin

    hardcookin Master of the Pit

    Thank You!!
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Marvellous meal!

    Point!

    Disco
     
  15. hardcookin

    hardcookin Master of the Pit

    Thank you Disco!!
    We went through a pan of pulled pork and a pan of beans today. It was my granddaughters 9th birthday.
     
  16. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like I missed a great WIP!

    That pan of pulled pork is screaming that is has some good smoke flavor!
     
  17. hardcookin

    hardcookin Master of the Pit

    Thank You Cranky!!
    The pan we had today was pretty good. Tender and had good flavor.
     
  18. smokinal

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

    Everything looks fantastic Doug!

    That butt shot made the carousel!

    Point!

    Al
     
  19. Looks great! My only question is getting those things done in 6-7 hours? I can't seem to get below a 10 hour ordeal on a 9lb butt... I don't push it hard through the stall typically but I still end up fooling for the last hour or so still... I do "smoke" at 160-180 degrees for about 3-4 hours so maybe that time doesn't count...

    Your pulled pork is making me hungry! Love that bark.

    Here's today's ham (my first cure project)...

     
  20. hardcookin

    hardcookin Master of the Pit

    Thank you Al! Hope your smoke went ok.


    At 300 I usually don't have much stall. Thank you for the kind words!
    Your ham looks like it turned out awesome.
     
    Last edited: Apr 17, 2017

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