Full day of smoking - Qview

jamesdouglas

Fire Starter

Original poster

Jun 20, 2010

58

11

• May 4, 2012

• #1

I hope I didn't get in over my head here. lol.

smoking 4 pork shoulders. about 9lbs each. Followed by 6racks of ribs. catering for a friends party tomorrow.

plan is to get the shoulders to 165 and then to the oven to finish so i can do the ribs.

and pray the oven doesn't dry out the pork too much.

Any advise along the way would be great. never done this much at once.

here is the pork just put on...

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• May 4, 2012

• #2

Foil the pork before putting in the oven and it will stay moist. The bark will be soft however.

 

jamesdouglas

Fire Starter

Original poster

Thread starter

Jun 20, 2010

58

11

• May 4, 2012

• #3

will do. thanks. not much worried about the bark on this one. it will all be pulled for a party and just want it to be moist and tastey.

 

evo 9 guy

Smoke Blower

Sep 25, 2009

139

10

California

• May 4, 2012

• #4

You will be fine if you put in the oven wrapped in foil. I have done a few shoulders this way for potlucks at work so I could get enough sleep to still function at the office the next day. 

 

jamesdouglas

Fire Starter

Original poster

Thread starter

Jun 20, 2010

58

11

• May 4, 2012

• #5

so far so good. 2hrs in and internal temp is 100deg. smoking at around 225deg

 

jamesdouglas

Fire Starter

Original poster

Thread starter

Jun 20, 2010

58

11

• May 4, 2012

• #6

and good thing i bought a 10x10 canopy this morning to smoke under...rain just came...

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• May 4, 2012

• #7

I have finish in the oven few times. I didn't wrap them and came out with a nice bark on them.
I put mine in a pan to catch all the juice from the butts then defat the juice and pour it back into
The Pulled pork.

 

big sexy

Smoke Blower

Aug 15, 2011

139

10

Columbus, Ohio

• May 4, 2012

• #8

Make sure you only set your oven to 215 or so and Foil.  I like to just drop mine into a foil pan, then cover that pan with foil an into the oven.  So the Butt sits right in is't own juices.  Yes the bark is soft, but when pulling it will still look and taste good. 

 

jamesdouglas

Fire Starter

Original poster

Thread starter

Jun 20, 2010

58

11

• May 4, 2012

• #9

thanks, Guys.

5hrs in, internal temp at 150. smoker staying around 230.

 

newflame

Meat Mopper

Dec 20, 2009

245

12

Holdrege, NE

• May 4, 2012

• #10

I've cheated pretty frequently for catering events, if you want the bark just foil 3 or the 4 once it's all mixed together you'll get a little bit of "bark" in almost every helping.

 

jamesdouglas

Fire Starter

Original poster

Thread starter

Jun 20, 2010

58

11

• May 4, 2012

• #11

1 is in the cooler about ready to pull...2 in the oven about to 205....the fourth is still on the smoker stalled at 149internal temp. Going great really. Got to get these 6 racks of ribs on soon though. Bout do for an hour nap. Lol

 

chubbabubba

Smoke Blower

May 2, 2011

101

11

Nashville, Tennessee

• May 4, 2012

• #12

Awesome James. Wow, I've not done large amounts of meat yet. I've found that I need a bigger smoker just doing 2 racks of ribs. Good luck, and keep the QView coming, looking great so far.

 

jamesdouglas

Fire Starter

Original poster

Thread starter

Jun 20, 2010

58

11

• May 4, 2012

• #13

here is the first finished pork, ready to pull. Just put the ribs on.

Gonna pull this and take a little nap.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• May 5, 2012

• #14

Your butts look awesome and should be fine for pulling.

 

jamesdouglas

Fire Starter

Original poster

Thread starter

Jun 20, 2010

58

11

• May 7, 2012

• #15

Thanks. it was soooo tender and easy to pull. you could just squeez it and the fibers would seperate.

all in all it took 24 1/2 hours to smoke everything. whew. i need another smoker so i can cook ribs and butts at the same time for large smokes like this one.

here is a shot of the ribs.

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• May 7, 2012

• #16

Looks like you did a great job.

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• May 7, 2012

• #17

Looks good and glad it was successful!

 

thsmormonsmokes

Smoking Fanatic

Dec 11, 2011

358

51

Lindon, UT

• May 7, 2012

• #18

Nice work.  Looking beautiful.

Question: if you're finishing butts in the oven and worried about drying it out, is there a reason you couldn't put a water pan in the oven like you'd do in the smoker?  Seems like this would work just fine, but I've never tried finishing in an oven.

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• May 7, 2012

• #19

good job

 

jamesdouglas

Fire Starter

Original poster

Thread starter

Jun 20, 2010

58

11

• May 7, 2012

• #20

thanks all.

i don't put a water pan in the smoker. i just spray with apple juice once an hour.

and did again before putting in the oven wrapped twice in aluminum foil. they did not get dry at all. when i took out of oven and opened up there was a ton of moisture.