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Pork Butt All-Nighter w/Qview

post #1 of 8
Thread Starter 

My son is back from college on Christmas break… what I would give to be 19 again… anything!

 

All I got to live for now is TBS and good meat, ho-hum… LOL!

 

The boy sent the wife a Christmas list a week or so ago, on the list he requested pulled pork!

 

Isn’t that great? At least when I am gone he will remember me for something LOL. He’s a great kid, and passed all his classes, first semester, college: Industrial Electrical. He had to take Trigonometry… nope, no thanks on that one!

 

I am going for a pork butt all-nighter in my trusty ol MES 30 with AMAZN apple.

 

Outside temp is now: 31F, inside temp is: 255F – supposed to get down to 13F tonight, we’ll see. I love the 16-18 hr. butts with killer bark!

 

Pulled pork for dinner tomorrow! The boy is gonna love it.  :first:

 

Into the smoker…

 

post #2 of 8
Yep I'll be doing a all nighter christmas eve right after work. Though the nice thing about that day of work it's just a blowff day. Go in, eat (they have Fat Bob's bbq catering; best bbq joint around here), play some poker and other games while getting paid for it. Then come home at 5pm and get started on 2 butts I gotta do for my girlfriend's family Christmas dinner. Plus they want me to make my maple bourbon bbq sauce.
post #3 of 8
Weird thing is it'll be 60 that day instead of the usual 25. So it'll be a nice change. Been having an usually warm December which is a nice change after last winter
post #4 of 8
Thread Starter 

8am - 205F IT

 

It did get down low last night ~10F

 

She's wrapped up and resting. Some good eats this afternoon!

 

 

post #5 of 8
Thread Starter 

My son absolutely loved the PP - Merry Christmas and Happy New Year to all! and Thanks for looking. :439:

 

 

post #6 of 8

Love to do all-nighters with butts in the MES.  Mine are not done until the afternoon.  What time did you start it?  I usually do an 8 pounder and put it in about midnight and it's not done till the afternoon.

Yours did look really good.

post #7 of 8
Thread Starter 

Thanks for the kind comments Bones. Thumbs Up

 

I started the smoke at 5pm last night and pulled it out at 8am (15hrs), wrapped it up to rest. Pulled it about 4 hrs later and put it in a crock pot, we all had great Sammie's this afternoon and the rest I am going to vac pack for my son to take back to college with him.

 

Good eats for sure!

 

I am going to smoke a batch of elk jerky tomorrow.

 

John

post #8 of 8
Quote:
Originally Posted by redheelerdog View Post
 

Thanks for the kind comments Bones. Thumbs Up

 

I started the smoke at 5pm last night and pulled it out at 8am (15hrs), wrapped it up to rest. Pulled it about 4 hrs later and put it in a crock pot, we all had great Sammie's this afternoon and the rest I am going to vac pack for my son to take back to college with him.

 

Good eats for sure!

 

I am going to smoke a batch of elk jerky tomorrow.

 

John

Got'cha.  I am just used to starting close to the midnight hour but we must be on the same page.  Just about the same cooking time.

Thanks...

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