Was asked to cook for my niece's birthday party at my in laws house over the weekend. Expecting about 40-50 people. Went to the store and got started late Saturday afternoon.
Decided 2 pork butts should be enough. Found on sale for $1.29 lb. 7 pounder and an 8 pounder(biggest ones they had). Had some byrons left from a cook awhile back and was out of my rub and too lazy to mix up another batch so decided it was time to use it. Injected with apple juice, coated in yellow mustard, and then a nice coating of rub.
Fired up the MES40 for the overnight cook.
Butts went in at 275 around 9pm. Checked around 4 am sitting at 165 and 175. AMNPS was about burnt out at this point. Wrapped in foil and tossed back in.
Butts hit 208 around 9:30 am so tossed the in the cooler full of towels until party time.
Got 10 pounds of leg quarters too so got started on them. Seasoned up with weber garlic and herb seasoning. Never tried it before but was very good.
Fired up the SV24 for this one. Like to smoke poultry at higher temps for the nice crispy skin and no problem hitting 300 in the vault. All I had on hand was apple so apple it is!
Humming along nicely. Nice TBS
Bought an hour and a half in chicken hits 165
Pulled the chicken out and wrapped it up in foil pans and into the cooler to keep warm.
In the meantime got the beans and the 4 cheese mac and cheese ready for the smoker. Made the slaw the night before.
Lowered the temp and tossed them in the SV around 225 for about an hour
And the finished pork:
Leg quarters turned out awesome. Nice crispy skin and juicy tender inside
Took this pic and within 30 minutes it was all gone:
Didn't get any plated shots but everyone said it turned out great and they really enjoyed it along with the homemade BBQ sauces I took.
All the sides got eaten but had a pan of pulled pork and 3 leg quarters leftover. Took half of it to an elderly neighbor who has been having some health problems lately. So happy just to have pulled pork sandwiches for a few days.
Thanks for looking
Decided 2 pork butts should be enough. Found on sale for $1.29 lb. 7 pounder and an 8 pounder(biggest ones they had). Had some byrons left from a cook awhile back and was out of my rub and too lazy to mix up another batch so decided it was time to use it. Injected with apple juice, coated in yellow mustard, and then a nice coating of rub.
Fired up the MES40 for the overnight cook.
Butts went in at 275 around 9pm. Checked around 4 am sitting at 165 and 175. AMNPS was about burnt out at this point. Wrapped in foil and tossed back in.
Butts hit 208 around 9:30 am so tossed the in the cooler full of towels until party time.
Got 10 pounds of leg quarters too so got started on them. Seasoned up with weber garlic and herb seasoning. Never tried it before but was very good.
Fired up the SV24 for this one. Like to smoke poultry at higher temps for the nice crispy skin and no problem hitting 300 in the vault. All I had on hand was apple so apple it is!
Humming along nicely. Nice TBS
Bought an hour and a half in chicken hits 165
Pulled the chicken out and wrapped it up in foil pans and into the cooler to keep warm.
In the meantime got the beans and the 4 cheese mac and cheese ready for the smoker. Made the slaw the night before.
Lowered the temp and tossed them in the SV around 225 for about an hour
And the finished pork:
Leg quarters turned out awesome. Nice crispy skin and juicy tender inside
Took this pic and within 30 minutes it was all gone:
Didn't get any plated shots but everyone said it turned out great and they really enjoyed it along with the homemade BBQ sauces I took.
All the sides got eaten but had a pan of pulled pork and 3 leg quarters leftover. Took half of it to an elderly neighbor who has been having some health problems lately. So happy just to have pulled pork sandwiches for a few days.
Thanks for looking
