Hello everyone. Newbie here, and this rookie is throwing one heck of a Pork-a-Poluza tomorrow. Yesterday I did a pretty good job of ribs for the fourth of july get together (see here on my roll call announcement, http://www.smokingmeatforums.com/t/144393/hello-from-colorado ) and now I am hoping for a little advice to make sure tomorrow is as successful.
I am planning on two Pork Shoulder Butt's that are currently doing time in my fridge covered in a only slightly variation of JJ's rub. One is 8.75 pounds, and the other 6.72 pounds. I am using a cheap-o Brinkman's Electric bullet to get this done . . . I know, but for a rookie and as it was a gift, I will suck it up and learn with it until I have the skill that you all possess. In fact, I am using two of these tomorrow, their temp runs between 225* and 255* I also plan on making Bubbonehead's Spicey Smoked Mac and Cheese, along with a version of smoked back beans (haven't totally decided on who's recipe, so if you have a suggestions please let me know.) and finally some more jalapeno popers for apps, as they were a straight up hit yesterday.
I also made a killer batch of Billbo's BBQ Sauce. The only added ingredient was 2 cups of home made Mead, batch number 13 (honeywine that is heavy on the apple cider, fantastic.)
Ok, so my question of the hour; I am figuring 2 hours per pound, and we want to eat about 7:00 pm tomorrow, so I figure I am putting on the big butt around 1:00 am, and then following with the smaller guy about 2:30 - 3:00 am. Planning on spritz of 3-1 apple juice/home made Mead every hour, then once I reach IT of 165, wrap in double foil until IT of 205* Does that sound about right to you all? The outside temp tomorrow will be in the high 80's and I really don't want these bad boys done at 3:00 in the afternoon. Thoughts? Am I thinking of this in the correct way?
Any help is greatly appreciated, in the mean time, here is a little starter Q-View (more to come)
Edited by TheSmuggler - 7/5/13 at 5:25pm