or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › March 7th 2015 Smoke Plan
New Posts  All Forums:Forum Nav:

March 7th 2015 Smoke Plan

post #1 of 17
Thread Starter 

We have a birthday party for my 11 year-old planned for 3/7/15 @ 3pm.  


I plan to do a lot of smoked pork for the event.  


This will be my continual feed on progress.



====MARCH 3RD====


Today purchased the follow meats for the event:

Two - 4 LBS Boston Butt Roasts (Pulled Pork)

One - 11.5 LBS Whole Pork Loin (2" Cubed on tooth picks)

Four - 2.5 LBS Pork Loin Back Ribs (Ribs)

Two - 3 LBS 80/20 Hamberburger (Kids Burgers)

Four - Full Beef Hotdog packages (x8)


Placed all meat in Fridge downstairs until Friday to Brine.


(To be continued)

post #2 of 17

what should i bring for a gift?

post #3 of 17
Thread Starter 
====March 4th====
post #4 of 17

I'm IN!

post #5 of 17
Thread Starter 
====March 5th====
Make BBQ Sauce for pulled pork & ribs!

I will also have bottled commercial barbecue sauce available for those who don't like homemade barbecue sauce as hot as I do.

And chili from prior meat balls and brisket!

Edited by jaellman - 3/5/15 at 7:24pm
post #6 of 17

J, looks like great party food !

post #7 of 17

Sauce is looking great!

post #8 of 17
Thread Starter 
====March 6th====
Stop by the store today to pick up Hickory pellets, foam cooler, & an aluminum tray.

I saw there was one more 6# Boston butt for sale at $1.38/lbs so I bought it.

Rubbed with Jeff's Rub Recipe.

Edited by jaellman - 3/6/15 at 10:17am
post #9 of 17
Thread Starter 
===March 7th @ 3:30am===
Smoker @ 225,
Amnps filled with hickory & lit at both ends, burn 10mins before adding to mailbox.

Place Boston butts on rack and place in smoker @ 3:45am
post #10 of 17
Thread Starter 
post #11 of 17
Will you adopt me? I have a b-day coming soon... ;)

Looking great so far! I still haven't made a mailbox mod... Yet!!!
post #12 of 17
Thread Starter 
@7am - woke to check on smoker. Cabinet nicely full of smoke, however the air temp gauge says I've been floating between 220 and 190 for last few hour (min/max). Gauge showed 192 when I went out.

Bumped smoker setting up to 230 and will check temp again in 15minutes. Planned to probe meat at 8am (4hours in) to monitor temp remaining smoke.

@8am - Smoker internal temp says 202' (system set to 230). Bump temperature up to 250. Insert sterile meat probes into meat. All three are at 135 degree's. Pellet smoker almost out, burnt into middle of tray. Refilled while hot with apple pellets.

Edited by jaellman - 3/7/15 at 6:14am
post #13 of 17
Thread Starter 
@9:30am - mustard & rub ribs, cut to fit rack. Add to smoker.

post #14 of 17
Looking tasty keep fhe pics flying!
post #15 of 17
Thread Starter 
@11:30am - smoker seems to be running on the low side of temperature, my air probe shows approximately 200° to 215° for Min/Max.

Rubbed pork loin with Jeff's Rub.

Increased smoker temperature setting to 275° to try to get the chamber temperature up. One hour remaining before wrapping ribs in foil.

Boston butts roasts are stalled out at 155°. Hopefully increasing the temperature of the chamber will bring that up into the 160° area and I can wrap with foil along with the ribs.

Placed Pork Loin on Top shelf w/ temp probe in smaller part. Set alarm to 145°.

Full View:
post #16 of 17
Thread Starter 
@12:30pm - foil ribs & butts for 2hours. Remove water pan, smoker still low on temp.

Temp probes:

Red is air temp, black DOTs are meat.
post #17 of 17
Thread Starter 
How did the story end, let me try to recall, as emergency happened and all this food ultimately ended up ruined...

From memory, as best as I can recall.

@2:30 unwrapped ribs and placed them back on the rack.

@3:30pm guests begin to arrive. Biggest (6#) butt finished at 204 degree's. I pulled it from smoker and place it still wrapped in foil in cooler. Started weber grill. Pulled ribs and cut into 2 bone parts and place in foil pan and take to food table.

@4:00 - Hand-tore finished Boston bull. Weirdly, the two smaller ones were still stalked at 170. Placed pulled pork in pan, foiled and took to food table. More guests arriving. Pork loin was at about 140, almost done and ready for slicing.

@4:30 - Pork loin finishes. Pull from smoker and cut into 2x2 cubes. Toothpick, place in pan and send to the food table! People are eating away.

@4:45 - My 3-year-old daughter places a small Lego up her nose... It's stuck. My portion of this party and food preparation is now over! A few hours of trying to get it out ourselves is without use. A hospital trip is in order and lasts until 1am. The family members stick around and watch birthday girl (11) and friends and finish up party. By the time I return home I found all my food still out, sitting on table. Unwrapped, opened, cold. Ruined... In all the chaos, I left two butts in the smoker the whole time at 225. From looking back at the timer in my prior photos I realized the timer stopped about 12:30am, however the butts got up well past the 205" temperature. By thte time I got back the meat was almost 220 degree's. Also ruined...

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › March 7th 2015 Smoke Plan