Four pork butts with Qview

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wlkwichita

Meat Mopper
Original poster
Mar 18, 2010
171
15
Wichita Kansas
 I am serving up the main entree at a luncheon at work tomorrow. I have 32 pounds (before smoke) of Sam's pork butt in the smoker, slow cooking over apple and pecan. I am also doing a massive crockpot full of Dutch's Wicked Baked Beans. Other fellow employees will be bringing other sides and desserts. There will probably be thirty people chowing down on my pulled pork, so I pray that it comes out GOOD!!

 I am currently four hours into the smoke. I just probed one of the four butts and have an internal temp of 140F. So

far, so good!.

5b863337_Porkbuttsreadyforsmoker9-14-2010.jpg


d5846183_porkbuttsinsmoker9-14-2010.jpg


And here are the butts at just after fours into the smoke.

9ef357f6_butts4hoursin9-14-2010.jpg
 
Lunch is at noon Wednesday. I hope they reach 210 in the AM time, and I can just pack them in the old cooler with towels and a meat thermometer. The last time I did this I coolered the pork at 8:30AM. At 11:45 AM the meat still held an internal temp of 185F, basically steaming as I unfoiled it.
 
The pork butts reached 205F at 8:30AM. I did the towels and cooler routine and four hours later they still held at 180F. I pulled them hot out of the cooler while people began lining up. The pork and Dutch's Beans were a HUGE hit!! Other folks brought pot luck sides as well. I actually got a round of applause from the crowd of 40 or so :) A GOOD day at work!

a6413a9f_Lunchatwork9-15-2010.jpg
 
The butts were in the smoker for fourteen hours. I foiled them when they hit 160F and went to bed. I had my trusty Maverick with me, ready to notify me.
 
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