I hope I'm not in over my head. *Q-View**

Discussion in 'Pork' started by thsmormonsmokes, Aug 3, 2013.

  1. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    Hey all, been a while. Between getting married and ... Well mostly getting married, I haven't had many chances to smoke. Never one to do anything half way, I've really jumped in with both feet on this one.

    So there I was, sitting in church, minding my own business. One of the leaders started taking about a neighborhood party, and suggested that we have a BBQ. Around here, that means they'll have hot dogs, funeral potatoes, maybe some green jello, and orange flavored punch in a McDonalds cooler if you're lucky. (Any fellow Utards/Mormons know exactly what I'm talking about).

    Then someone piped up that we should have pulled pork. I kept my mouth shut. Then he said his wife makes great crock pot BBQ pork. I kept my mouth shut. Then he said that she just pours some Bulls Eye on it, closes the lid and comes back 5 hours later. I kept my mouth shut. Then he said that it's even better if you add liquid smoke. I couldn't hold my tongue any longer. (Again, my fellow Utards/Mormons can probably relate here).

    Next thing I know, I've accidentally volunteered to cook up a lot of pork. I mean a lot. So here we go.



    That's ~70 lbs if you're curious. Hastily dry rubbed with Jeff's rub, then straight to the smoker bc I needed to get this show on the road.



    I could use all the encouragement I can get on this one. I've never loaded up my CGSB like this. Not even close. It's taken a while to come up to temp, but I think that's to be expected. I put a very large thermal mass in there. I'm just hoping that I'm not biting off more than my equipment can chew.

    Gonna be a long, sleepless, smoky night for me!! More Q view to follow.
     
  2. That's more then I've tried. Good luck with the smoke. I do follow your thinking on "the crook pot."
     
  3. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    Well, so far I've been flying essentially blind on cooking temps. I didn't have any space where I could put a probe where it wasn't very close to meat, so I'm not getting accurate readings. The meat IT after 4.5 hrs is 152, so I think I'm doing ok, maybe a tad fast if anything.

    I have to say, I feel almost bad for my neighbors. I've been wafting incredible smells across their yard all night. Their dog must be going crazy. There is a whole lot of good smell coming off the smoker right now.
     
  4. Sounds pretty good on temps. See if you could probe a potato and fit it somewhere in there. My last smoke at home I had 3butts and a beef roast on. The neighbors are far away, but I could hear a bear back in the woods.
     
  5. webowabo

    webowabo Master of the Pit SMF Premier Member

    Looking good. Temps sound ok to me too...even if they cook a little fast..... man... im telling you its gonna be ALOT better than the "crockpot-bullseye-liquidsmoked infused waste" that would have been consumed... good man for taking on the task...
     
  6. ps0303

    ps0303 Meat Mopper

    WOW, thats a lot of pork for that smoker.  Keep a good eye on the temps as best as possible.  Keep the pics coming.
     
  7. hova1914

    hova1914 Smoke Blower

    I've been smoking a shoulder and 2 racks of ribs all night, but it PALES in comparison to what you're doing! #Wowzers!
     
  8. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    Yeah, this has been quite a bit more work than the average smoke. Having the grate packed that full wound up disrupting the way the air moves through the smoker more than I thought it would. Plus I just didn't have enough room to get grate probes in a spot to give me a cooking temp reading. The meat IT stayed ok, so I suppose that's all that matters. I wound up moving 4 of them to the oven to finish, and that seemed to settle the temps down across the grill.

    But temps stayed acceptable, so I'm rockin' and rollin'. Still, I will not be doing a smoke this big again. Not without a smoker big enough to handle it, that is.
     
  9. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    I've burned up a lot more fuel on this one as well, but that was expected.
     
  10. the zil

    the zil Smoke Blower

    I'll be chuckling all day over your post. My hubby is Mormon so I can relate. Round these parts it is warm Lemon Blend to drink, all sugar, zero lemon. Sure draws in the flies. Lol.

    Good luck and if you get a chance post the recipe for those funeral potatoes. Always looking for a new side dish my husband would like.
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    For smokes that large I like to split it up and do a couple batches. I always do my pulled pork a day or two in advance and reheat. That way I can enjoy the party and not be too tired from an all night smoke at to stressed about getting it all done on time.
     
  12. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    I wanted to do it that way, but I had way too much going on this week.
     
  13. fwismoker

    fwismoker Master of the Pit

    Put on your hot bbq gloves and get ready to juggle. Wish the best of luck, it'll be tasty in the end though.

    Next time remember the old saying on how you eat an elephant... One bite at a time.
     
  14. hagisan

    hagisan Meat Mopper

    Congrats on getting hitched!  Everything looks good and I bet those folks will be getting the best BBQ pork they've ever had.
    Looks like you'll be the new church event chef. [​IMG]

    Good luck!  Happy Smokin'!
     
  15. rstr hunter

    rstr hunter Smoking Fanatic

    Congrats on getting married.  Just a thought tough. Somewhere in the middle I'd think of moving the butts around as my Chargriller has a lot of heat right near the fire and not as much on the other end. I added some tuning plates which helps this some, but I'd make sure my bigger pieces were closer to the firebox as they likely will get more heat. Might help to get this all done about the same time.  Just a thought.  I bet you'll be popular at church.  Make sure to post pics of the finished product. 
     
  16. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    Absolutely. I did some shuffling at about 8 hours in. Right now it's running dead on across the grates. But during the night it was more variable. And I built enough time into my schedule that if it's looking like it will be close, I'll use the oven to force the rest of them to pulling temp. Normally I prefer 200-205 to pull, but I may have to settle for 190 in the interest of time. You guys are right though. LOTS of juggling going on with this smoke.

    The beauty is I live up against the mountains, so at night the thermals push air down, whichade the lower part of the neighborhood smell what's coming. Now the thermals have shifted as the day warms up, so the people up the hill from me are smelling it now. It's making for some very good advertising, and I hope we have good turnout. Otherwise we're going to make out like bandits on leftovers.
     
  17. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    Truth. The only way I agree to cook this much at a time again is if they agree to buy me a bigger, heavier smoker. I don't see that happening.
     
  18. Never hurts to ask. Glad to see you have it going your way.

    Happy smoken.

    David
     
  19. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    They're coming along nicely. A couple are already foiled and toweled, waiting in the cooler to be pulled. (I had to force finish those in the oven due to time constraints). They fell apart just lifting them out of the pan.







    I'm afraid a lot of the rub got washed off the second one by drippings from the one above it, or got scraped off, or something. Oh well, that way they won't all taste the same.

    Gonna be glad when it's time to relax from this one.
     
  20. the zil

    the zil Smoke Blower

    Sure beats the crockpot though
     

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