Smoked up 32 pounds of pig yesterday. Wound up being my longest smoke yet. Last picnic shoulder to hit finished temp of 205 internal took 21.5 hours.
I did two 2lb boneless shoulders and two 12lb bone in picnic shoulders.
I started the smoke at 5:00 PM Saturday evening and the last one finished at 1:45 Sunday afternoon.
I experimented with them and smoked two, then Texas Crutched them. and they were done after about 17 hours. The other two were just left in the smoker till done.
I could not tell much of a difference in quality between the two methods with the exception of time and the ones that were Texas Crutched the bark was softer than the ones that were just left in the smoke whose bark had a little crispness. I will say that I am favoring the bone-in butts in the future because they seemed to me to have a little better flavor and moistness than the boneless ones. Just my personal opinion though.
Here they are all rubbed down with my favorite pork rub and they slept in the fridge for about 8 hours before going on the smoker.
Here they are going into the smoker at 5:00 PM on Saturday evening.
Here is what they looked like at 5:00 Sunday morning after 12 hours under heavy smoke:
This was the last butt to come out of the smoke after 21.5 hours. I was starting to pull itself apart while I was getting it out of the smoker.
All were moist juicy and delicious. The family dinner with guests complimented the pulled pork with three different coleslaws, three different bbq sauces (my homemade bourbon and brown sugar recipe sauce disappeared and I had to give the recipe away), bulky rolls, cornbread, a baby cucumber and tomato salad with feta cheese, cold macaroni salad. Desert was brownies with two ice creams and hot fudge sauce. All in all a great 4th of July meal shared with family and friend. Everyone went home with big doggie bags!
I can't say enough good about my REC TEC 680! Loving it!
I did two 2lb boneless shoulders and two 12lb bone in picnic shoulders.
I started the smoke at 5:00 PM Saturday evening and the last one finished at 1:45 Sunday afternoon.
I experimented with them and smoked two, then Texas Crutched them. and they were done after about 17 hours. The other two were just left in the smoker till done.
I could not tell much of a difference in quality between the two methods with the exception of time and the ones that were Texas Crutched the bark was softer than the ones that were just left in the smoke whose bark had a little crispness. I will say that I am favoring the bone-in butts in the future because they seemed to me to have a little better flavor and moistness than the boneless ones. Just my personal opinion though.
Here they are all rubbed down with my favorite pork rub and they slept in the fridge for about 8 hours before going on the smoker.
Here they are going into the smoker at 5:00 PM on Saturday evening.
Here is what they looked like at 5:00 Sunday morning after 12 hours under heavy smoke:
This was the last butt to come out of the smoke after 21.5 hours. I was starting to pull itself apart while I was getting it out of the smoker.
All were moist juicy and delicious. The family dinner with guests complimented the pulled pork with three different coleslaws, three different bbq sauces (my homemade bourbon and brown sugar recipe sauce disappeared and I had to give the recipe away), bulky rolls, cornbread, a baby cucumber and tomato salad with feta cheese, cold macaroni salad. Desert was brownies with two ice creams and hot fudge sauce. All in all a great 4th of July meal shared with family and friend. Everyone went home with big doggie bags!
I can't say enough good about my REC TEC 680! Loving it!
