35 pounds of piggy and new smoker to feed 50 folk

[spidey07]

Feel like I'm in BBQ kitchen impossible iron chef. I thought it a good idea to wait until yesterday to assemble my weber bullet smoker to cook some pig butts to serve at 5:00 on saturday (tomorrow). Not good, can't find the charcoal holder because of the move, no where to be found.

Fuck it, I need a new smoker anyway as my old bullet was kinda cramped size wise. Frantically call around TODAY (friday) to find somebody that has one. Rubbed butts last night, my wife loves watching me work saying "rub that butt baby, rub that butt" and I do and I did. Trying to reach the store to grab my new smokey mountain 22.5" I wasn't going to make it to the store before they close at 6:00. "calling every 10 minutes on my ETA...please, just let me in, I'll be there 10 minutes after you close. I gotta start BBQ tonight"

Picked up my smokey mountain, F the instructions, I know how to work this thing. Oh look, they finally put a thermometer on it and a larger water pan.

Fired her up, meat's on the heat at 11PM FRI, hope to god I can trust this thermometer. I ain't opening it, she's a little hot at 240.

Smoke wood = apple, always apple
4 butts

Remind me why I absolutely despise boneless pork shoulder. Keep that damn thing intact!!!! Felt like I was working with a dead wet poodle when rubbing it.

 

[Leros]

Felt like I was working with a dead wet poodle when rubbing it.

You might need to see a doctor for that.

 

[Spikesoldier]

i was thinking of making smoked boston butts this weekend too.

decided against it since i have leftovers to finish. maybe next week.

 

[Blieb]

It always works out ...

 

[xSauronx]

i havent smoked a pork shoulder in a while...

my dad has a pig cooker and some friends want to do a pig pickin' this summer, i need to get to work on that.

 

[DrPizza]

I just knocked down 5 big (12-16" diameter trunk) apple trees this week in my back yard. How long do the apple wood chips store? I could grind the trees up and have several lifetime's supply.

 

[Spydermag68]

I had 30 lbs of pork shoulder on my Big Green Egg 2 weeks ago. It cooked at about 15 hours on one load of coals at 220 degrees before I used the Texas Crutch to finish it off in the oven. I then turned up the heat to 300 to cook bean and corn for a party at 11AM.

I used Alton Brown's brine from "good eats 2" and my own dry rub. About 5am I used a apple juice and brown sugar mop sauce to really develop a bark.

 

[Sinsear]

My wife is gonna get me a weber bullet for my birthday.

Should i get the 18" or 22.5"? Pros/cons?

 

[lxskllr]

I just knocked down 5 big (12-16" diameter trunk) apple trees this week in my back yard. How long do the apple wood chips store? I could grind the trees up and have several lifetime's supply.

I'd guess they'd keep forever with protected cover. They might have value for selling also.

 

[spidey07]

My wife is gonna get me a weber bullet for my birthday.

Should i get the 18" or 22.5"? Pros/cons?

I always wished my 18 was bigger. Thats the only real difference.

12 hours in and haven't touched it. Still 225 degrees.

 

[Spydermag68]

My wife is gonna get me a weber bullet for my birthday.

Should i get the 18" or 22.5"? Pros/cons?

Get the bigger one. More area for cooking. My next Big Green Egg will be the XL.

 

[dud]

Smoke wood = apple, always apple

This is a personal taste. I have bags of Apple, Cherry, Mesquite and Hickory and have tried them all (but the Hickory) only occasionally.

When I smoke meat it is ALMOST always with Hickory.

 

[lxskllr]

When I smoke meat it is ALMOST always Hickory.

I like Toxicodendron radicans. People rave about it for weeks afterward.

 

[dud]

I like Toxicodendron radicans. People rave about it for weeks afterward.

Corrected ...

 

[spidey07]

Done. 15 hour. Love the new smoker. Much easier to do long cooks. I only add to add a little fuel and some water once.

 

[slag]

I'm smoking pork ribs right now (just started actually), and will throw some wings on with about 45 minutes left. Only takes me about 3-4 hours to make good ribs at 235 degrees on this electric smoker. I'm using hickory also with just a little apple added, but I doubt the apple will come through. I do love the taste of hickory smoked meat though.