60lbs on my old country over/under

Discussion in 'General Discussion' started by smokingweasel, Aug 25, 2016.

  1. smokingweasel

    smokingweasel Fire Starter

    Got a good little gig this weekend to make about 60 lbs of my pulled pork. Gonna get to see what this smoker dies when its filled up. Suggestions? Comments? Things to watch out for? Never cooked this much at once.
     
  2. stickyfingers

    stickyfingers Smoking Fanatic

    Going to be tough to get 6 butts on it. Good luck!
     
  3. hardcookin

    hardcookin Master of the Pit

    What's your plan?
    1. What temp you cooking them at?
    2. You foiling @ 165 or are you cooking them through nakid?
    3. You going to mope or spritz them with something - apple juice?

    Inquiring minds want to know :biggrin:
     
  4. smokingweasel

    smokingweasel Fire Starter

    225-240 wrap at 160. Cook to 195
     
  5. smokingweasel

    smokingweasel Fire Starter

    I guess my real concern is how it affects the length of your cook, amount of fuel to use.
     
  6. hardcookin

    hardcookin Master of the Pit

    It will probably extend your cook time some. I would guess maybe an hour.
    You will use a little more fuel but I wouldn't think a whole lot once you get up to temp.
     
  7. smokingweasel

    smokingweasel Fire Starter

    One hour to get grill to temp. 1 1/2 hr to get to cooking temp after 60lbs were added. We're moving right along now. 2 hrs and at 90 degrees IT. Got a lot to smoke tonight. I'll wrap at 160 and move some.to oven to finish at 195 making more room for more meat. Had some trouble getting up to temp once meat was in. It's a big ole fire in there. Not sure I trust my surface probes 100%. It's staying around 220 but I'm figuring the back of the smoker is at least 275. I used laser on surface of the inside back of chamber it was over 350 so......using best judgements here hopefully get lucky.
     
  8. lancep

    lancep Master of the Pit

    You know when it comes to shooting a rifle there are a lot of things that come into play. Bottom line, you focus on the the front sight tip. Trust yourself, and cook the meat! I'm sure it's going to be awesome!!
    Lance
     
  9. smokingweasel

    smokingweasel Fire Starter

    Best advice I've gotten all day! It's been 4 1/2 hrs. Surface probe says 200-205. But meat has risen to 147. I'm thinking it's around 250 overall in there. Con- there is water pans catching grease but there's so much meat that some of the grease is smoking from touching the surface on the bottom so it's taking away from the wood. And 60lbs hitting 160 in 5 hrs at 205 is crazy so I know my surface probes are lying. However im a firm believer that it will be good as long as the meat isnt dry or touch or flavorless. So far 96 lbs have been bought from me. It will be a long night but this seems to be working just fine. Just quicker than I imagined.
     
  10. hardcookin

    hardcookin Master of the Pit

    On my offset if I am cooking a lot of butts I smoke them @ 300 and it takes about 6 hours to do an 8lb butt to 205.

    I'm thinking your cooking 250-275...also you might need to rotate your butts.
     
  11. smokingweasel

    smokingweasel Fire Starter

    The back 3 for wrapped at 160. 5 1/2 hrs in. The front 3 were in the 130's so we're going in rounds here. No biggie. I beat the 4 hr mark for raw to spoiled so I'm.good to.go. Now.its on to the finish line for round one. Then6 more are getting put on. This smoker is full and doing the best it can. I'm redlining it tonight. Shout out to old country bbq! Gonna b smoking meats till 3:00pm tomorrow. 140lbs total. Owwww!!!!
     
  12. lancep

    lancep Master of the Pit

    Dang man, hope you got enough beer and a good chair! I second the rotating suggestion. You're going to get more heat on the back side. Unless, that's what you're going for. Can't wait to see how it turns out.
    Lance
     
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  13. hardcookin

    hardcookin Master of the Pit

    Sounds like your gaining on it...good job!!!
     
  14. smokingweasel

    smokingweasel Fire Starter

    24 hrs awake. Feeling the tired. Gotta get these last 4 done by 10:30. We're around 110 right now. Should he doable. The first six tasted great. The last leg is a hard one. Sun coming up soon.
     
  15. hardcookin

    hardcookin Master of the Pit

    All nighters are tough. You will sleep good later on today.
     
  16. lancep

    lancep Master of the Pit

    Get this man a strong cup of coffee!!
     
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  17. smokingweasel

    smokingweasel Fire Starter

    96lbs raw: yielding 48. Been awake 28 hrs straight. It's been real, it's been fun, it's been.......tough. Gnight and Thanx for all the support.
     
  18. smokingweasel

    smokingweasel Fire Starter

    Luckily the order dropped so I didn't have to go 3 rounds. Finished it all off in two. Thank goodness don't think I could've done 12'more hours.
     
  19. lancep

    lancep Master of the Pit

    How'd it all come out? hopefully you've been able to recover and get some rest!!
     
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  20. smokingweasel

    smokingweasel Fire Starter

    Honestly I'm still exhausted. I couldn't sleep until I knew all the meat had been delivered. My wife had to do it. I was too far gone from exhaustion. I even puked from all the stress and too much coffee. But....!.....I came through at the last minute finishing up all the meat 1 hr before delivery so it had some time rest before shredding, weighing and cupping up.
    On a backyard smoker all in one night im very proud to have pulled it off and got so many good reviews from the customers I'm just overwhelmed. Already looking into trailer smokers. This is my passion, the public loves it, I should pursue it.
     

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