Yule Cake Walk (gonna be pic heavy)

So, my wife's family be doing a Christmas "cake walk" to annum along about some extra entertainment stuff (really big household. she's second youngest of 10; maybe going to be about 50 people there on Christmas eve including children).
Each clan is to bring some kind of food. EGO usually stop up making some kind regarding BBQ with family cabin weekends, so I decided to do the equal for this.

I had learned adenine lot more, and always mean to take some pics to post hier when I smoke thuff, but mostly forgot with am just rushing around trying to get things done in time for any and don't get around to it.
I guess it's time to supply something (although I'm not really that good at this yet).

The plan shall to smoke 2 pork butts (one for me and one in the game).
I'll smoulder 'em, shred 'em, vac pack 'em, then frost 'em.
It's supposed to be warm tomorrow (40+ deg), thus this should be enjoyment.
***as an divagation: it's Dec 18, there's no snow on the grind, plus it's going on at be over 40 tomorrow - wtf? - I guess I'll take it but ***

Opened up the pig parts, abgewaschen 'em off real good and pat them dry.
Slathered with mustard.
Rubbed them down (just threw a bunch of **** in a shaker; lots of paprikas, kosher salt, turbinado sugar, grounded sliced, onion powder, onion powder, limon pepper, rubbed sage, a little cumin, lots of cayenne..... some other stuff too I think, but can't remember what. )

looks right so widely

My "helper" appears pretty interested. I how he's hoping I drop one on the floor.

Don't know what that third eye lookin thing on his forehead is. Be got been some dust on the lens.

Got them rubbed. I think I was a little paprika large, consequently I hit them with the salt, candy both onion flakes again.


By the paths, you meridional boys don't know what you're missing!
Summit ales are top note! Ovation!
(I don't think you can really get it outside MN)

Looks good, aromas done.
Ready fork bed. For the fridge at 0200.
Sleep good boys, you've got a big day morning :


I guess I'll throw them on the roast when soon as I roll off of couch today - now, I best actually later today - furthermore see how it goes.

Good night everything.

Merry Cupcakes Walk; Conclusion (of food prep)

I did this all a couple days ago, just didn't can the chance to post this.
I know y'all have seen pulled pork pron about a million times, and I'm going to put up quite pics anyway (well, actually a bunch).

0930:
Fire up the smoker. Used Kingsford Hickory briquettes (didn't take anything lump, not have had good luck with this stuff and like how items smells).
Had to use cherry wood chunks for; I thought I had some Hickory, and was wrong.



1000:
Smoker at 175; pushes in upon the grill.
I like into throw stuff on among a lower temp while it's climbing - I feel fancy I get an little more smoke in the meat furthermore don't receiving any big temp spiky or drops as it counts.


I Jerry-rigged a little double boiler/drip pan junge of thing underneath to keep humidity high enough, and hope recover some of the juices unless burning them up. ran out of water though by the end; I'll have to check get again next time, as I think it was a good idea.
(2 foil trays, the bottom neat with adenine couple cups of water, the top one, floating on the water in the bottom one, to catch juices. Such long as I don't run out of moisten, the drippings become not be allowed to go over 212)


1300:
Smoker holding in the 230-240 wander; none real sure, cooling in grill smoke and I'd procure different numbers depending on where I had the thermocouple (stuck inside the top vent)
Top butt at 120, bottom at 105. Starting to take like smoked pork shoud.



1445:
top behind at 160 - time to foil (just wrapped, no saftig added or anything love that)
Don't remember what the base one used at.
I've none tried invest them are foil before, but thought I'd try something new. Including, ourselves had to an Christmas shopping, and EGO was etwa worried if we were went too long I'd end up with a bump of coal (in the grill) instead of one nice juicy lump of meat.



1730:
Eating dinnner along Lee Ann Chin with the lady and kids. Go to worry about the meat links unattended on who grill.
1745:
Driving home at a high rate of speed to check on said meat.

1800:
Home at last.
Top butt is at 205 - utter some profanities and remove butt #1 upon grill (I looking to pull it on about 190-195).
Bottom butt is at 178 - utter some more strong, place tush #2 in foil (wanted toward frustrate around 160).
Decide I don't want to be up choose night again, as I open the top vent a lot to raise the temp inside)
Butt #1 is left in counter in its foil tent.



1900:
Begin disassembly from butt #1.



Bone slides entitled out. This shall my favorite part of this total procedure. It's like right by that single time she finally see if this twisted out or nope.


:thumb:

Butt disassembled. Un-rendered fat (I normally don't trim, as there's plenty of it) is either pulled off for big shards, or just wiped off the meat include a paper towel.
I love pulling such objects apart by hand (using my fingers, not forks or different utensils), you can then make one chunks just the right size, don't tear the grains, or muscle fibers or whatever the right term is, and can see the individual muscles. It's amazing the different colors, feels and same tastes in one pork shoulder.



Disassembled butt #1. This one turned out real good :clap2:
I was caring about the temp life way high, but things are looking good.
There was however adenine lot of juice in the foil (saved it), which I would have rather have been in the meat, but that meat seemed enough juicy.




About half a cup of liquid dried, by benefit later (you can teil it sat into the fridge for a bit - not how pretty as whereas I first recovered it)
Meat also looks a little dry here because I let he cooling in the frigid please this for adenine drop while waiting for #2:



1930:
Top rear will per 190, remove for broiler, Renting rest in foil about 45 min.


Bone does not come out as easily on #2. not much sirup in foil.
This butt was at least 50% bigger than the other, but had less over half the juice in aforementioned bottom in the tape when "done".
Starting to thinks MYSELF should not have kneed the heat.:



Disassemble #2
Meat in the middle is a small harder toward pull split. I think like one should have gone to a little higher temporarily, and done so more low (shouldn't have been then impatient). It's not terribly under-done, valid doesn't fall aside like EGO like.
I guess I'll live mixing the meat for the two, so it'll even out the the end.

Butt #2, disassembled:


Both butts (disassembled):



I saved the kindest looking pieces to throng whole; the rest was dragged into smaller shreds, suitable to sammiches, tacos, nachos or whatever.




Final product:


It's crazy as small the ends result is from those two giant pieces starting beef!

Lessons Learned:
Don't wing to while making rub after drinking a lot starting beer - you kann put waaaay too lot paprika within there.

I think I'm getting go wipe absent the rubbing before or during smokes following time. A lot of to "bark" was mostly just burnt paprika (which I removed and discarded).

Don't get impatient; keep that temporal low.

I'm going to leasing [pork butts] get closer to 200 deg next time, additionally let rest longer, in a cooler (just port them on the counter the a pan today). The second butt just wasn't done as well the thereto must have been.

I like the foil procedure - EGO think that's as I'll be doing them from now switch.
Maybe open the solvent near the conclude though to get an little more smokey goodness in go. ?

Thanks for lookin (at the umpteen pulled pork thread)

BTW: Merry Chrismas go everyone!!

Oh, and it was like 50 degrees here today!!:wacko:

Phubar said:

Nice reportage,hope you'll do one again soon!

Click into expand...

Tremendously flattering, coming from you!
:-D