So, the whole reason I wanted a smoker in the first place was to make mass quantities of lucious pulled pork all for me. My wife and I love pulled pork and had some really well done PP at a party my band played earlier this year and we've had the itch to make it at home ever since. As you can see, I've practiced the past few weekends to get to know my MES with some poultry, chops, and CSR's. I've finally got some time to invest in boston butts so I stopped at my local Fareway to pick up a butt Monday after work. Much to my dismay, there were no boston butts in the meat case when I arrived.
They had them the last time I was there so I asked the young man at the counter and he said "Yeah, I've got some in the cooler." He brings out this enormous cryovac packaged pair of Chairman's Reserve Select pork goodness and sets in on the scale. Yes, I could have bought just one, but I figure, might as well go big or go home, right?
Yeah buddy!
Ready for a mustard massage.
The condiments.
All wrapped up and into the fridge.
So, as you can see, I used two different commercial rubs....haven't quite got to the making my own stage yet...baby steps.
I have Friday off and was planning to get up early and get started on them but I chatted back and forth with Todd on Monday and he was kind enough to ship out my new AMNPS that day for me so I'm planning it's maiden voyage on this smoke. Todd is awesome by the way, but you all know that already. Now my plan is to try a "set it and forget it" smoke overnight Thursday into Friday. I'm going to make sure the AMNPS is going good around 11pm, set my MES to 220 and catch some shut eye. I'll then finish them in the morning...foiling and taking to 205ish then off to the cooler for a couple hours before pulling. I've got one of the Walmart wireless probes that I can set for 165 and it will alarm and I"m going to pick up another standard probe tomorrow for the second piece of meat.
Kind of an ambitious smoke for a newb like myself.....am I setting myself up for disaster? I'm also wondering if I would be okay setting the butts in shallow foil cake pans for the duration of the overnight smoke?
Yeah buddy!
Ready for a mustard massage.
The condiments.
All wrapped up and into the fridge.
So, as you can see, I used two different commercial rubs....haven't quite got to the making my own stage yet...baby steps.
I have Friday off and was planning to get up early and get started on them but I chatted back and forth with Todd on Monday and he was kind enough to ship out my new AMNPS that day for me so I'm planning it's maiden voyage on this smoke. Todd is awesome by the way, but you all know that already. Now my plan is to try a "set it and forget it" smoke overnight Thursday into Friday. I'm going to make sure the AMNPS is going good around 11pm, set my MES to 220 and catch some shut eye. I'll then finish them in the morning...foiling and taking to 205ish then off to the cooler for a couple hours before pulling. I've got one of the Walmart wireless probes that I can set for 165 and it will alarm and I"m going to pick up another standard probe tomorrow for the second piece of meat.
Kind of an ambitious smoke for a newb like myself.....am I setting myself up for disaster? I'm also wondering if I would be okay setting the butts in shallow foil cake pans for the duration of the overnight smoke?
