I am determined to pull this one off...me, my heavily modded Charcoal fired Brinkmann Gourmet, and 2 large butts and sub freezing temps for a no-foil pulled pork. I've never tried to get butts up to finished temps without foiling before, as it seems to take an eternity just to get them above 180* without foil and then foil to reach 200* to wrap and rest, so I'm looking forward to making this happen. The unfoiled pork should have an incredible bark by the time it reaches 200* to foil, wrap in towels and rest, and that's what my quest is based upon for this smoke.
I finally was able see a break long enough for another all-night/all-day smoke and tossed this twin-pack into a 5 gallon covered bucket of water for 20 hours to start the thaw 2 days ago while monitoring the water temp (peaked out @ 37*), then pitched 'em into my 34* Q-Fridge for another 24 hours to be ready for tonight.
Ambient temp was 32* and falling when they went in @ 4:25 pm MDT.
Rinsed off and scored the fat caps @ 3/4 inch spacings:
Rubbed heavily with a double batch to cover both butts with our family favorite and my "go to" Red Bell Pepper Rub (recipe found in the Wiki):
Into the Gourmet with a half-fist sized chunk of Mesquite for the initial smoke @ 240* target temps on the grates (EDIT): and dry water pan, monitored with digi-probe through the side of the barrel. My lower grate is supported by heavy gauge chrome plated wire hooks hanging from the upper grate supports. This only leaves about 1-1/2" clearance beteen the upper grate and the top of the lower butt, so I hope it's enough room when the butt starts shrinking and tightening up...they tend to grow upwards and shrink-up the grate foot-print, so we'll see how that goes in about 12 hours:
I started with about 5lbs of Kingsford blue bag, then added another 2lbs of hot coals after the first hour just to drive that initial thermal energy deeper into the butts before I let things settle in for the night's long ride. I pushed the temps to 250-270* for the first 3/4 hour, so now I'll try to hold around the 240* mark for the duration.
When the Mesquite is burned off, I'll drive it home with a chunk of Hickory. This should give 'em about 14 hours of TBS.
Should be another beautiful night for smoking, as the winds are dying down to near still air...I smell pork and smoke in the house already...neighbors will go nuts for blocks in all directions when they come home from work tonight...HA-HA-HA!!! Gotta love being able to dish out a good teaser!
See you with updates later...gotta go check on the smoke!
Thanks for peeking!
Edited by forluvofsmoke - 12/6/10 at 7:02pm