My Biggest Smoke Session Ever

Discussion in 'Grilling Pork' started by bagbeard, Nov 12, 2013.

  1. Well I'm on my way to my butcher to pick up 38 lbs of pork.  2 Large Boston Butts and 4-5 Butt Eye Roasts.  The Butt eye is something my butcher prepares and suggested I try it.  It is the 2 best muscles in the butt and picnic tied together.  No bone and less waste.  I'll be using my little charbroil silver offset and my 22.5 weber kettle.  I thought the roasts will work better in weber.  I plan on using serpentine method in the weber with my fav briquettes: Maple Leaf Natural Hardwood Briquettes. i will be smoking and freezing the pulled pork over the next few days and the event is on Saturday. Smoke is from Hickory and a blend of sour and sweet cherry wood.

    Hope the weather gets a bit warmer as it is sitting around freezing mark right now, but at least its sunny and clear sky. Im setting up the weber to start this afternoon. 

    wish me luck

    Lots of pics to follow.

    Happy Smoke!
     
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sounds like a lot of pork! I'm in there.

    [​IMG]

    Disco
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    [​IMG]
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds good. If serving on Sunday I'm not sure is freeze, but that's just me.
     
  5. i am going to freeze the meat i cook today and tomorrow. the rest i will just reefer it. I am serving Saturday.

    was thinking that 3-4 days in reefer is a bit long.
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have seen beef in the supermarket with sell before dates more than 3 or 4 days in the future and all they do is refrigerate it. Look for a sell buy or best before date on the label.

    Disco
     
  7. i am not freezing the fresh meat, i know it is very fresh.  butcher gets it delivered and processes it today. 

    I am talking about freezing the cooked meat. maybe this isnt needed?
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Sounds like you have your hands full, That's a lot of meat, what is the occasion ?? [​IMG]  

    Enjoy your smoke!!! Good luck [​IMG]
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    This sounds like fun. By the way, I love to smoke when its cold! I'd rather smoke in Jan. than in Aug any day!

    Just time to read over your notes on hot/warm alcohol drinks. Beer season is past.

    Apple cider percolating thru a basket of red hots (candy) with a bit of rum added.....

    Hot lemonade w/vodka

    Hot Mulled wine (gets rid of the nasty stuff you were given over the year nicely)

    Hot coffee and anything LOL

    I hear that hot chocolate and that marshmallow vodka is good too!

    You get the idea, you have changed into your winter clothes.... swap drinks too.
     
  10. the occasion is a shopping vendors event  at the local church.  got all supplies at discount.  im donating my time .
     
  11. ive got one of those clay patio chimney 's ill set up near smoker.  its actually handy , keeps you warm and you can make charcoal for the smoker!

    as far as hot drinks, those all sound yummy.  kinda broke so think i have to stick with coffee and tea. 
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Good on you you for supporting your community.

    Disco
     
  13. Well the meat is in.


    2 boston butts and 3 butt eye roasts


    Nice Butt! 9 3/4 lb


    Butt eye roast.  Never tried before. the best 2 shoulder muscles tied together. less waste than a butt.  Lots of marbeling.


    Set up for serpentine method.  have only tested it a couple of times in warmer weather.  having trouble getting up to temp.  may have to pull out the smokenator!
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]  X2 Looks like some nice pork, cant wait to see more pics
     
  15. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Jeese Foam

    Your're gonna kill me!!!!!!!!!!!!!!!!!!

    Gary
     
  16. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey guys

     I'm always up for a church event.  God knows I've eaten at a few thousand of them.  Love them all.

    LOL

    Gary
     
  17. So i set up the weber for serpentine method. after an hour smoker only at 165 so had to change plans last minute. pulled out the smokenator and got it set up.  the only prob was the meat went on at 3:30. 

    Heres the first butt-eye roast after 5 hours. IT at 164.  no stall to report thank goodness.


    A lot different smoking in this weather.  Its currently -3C or 27F.  I started smoking in april this year and all my experimenting was with warm weather.
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Pull on the coat, wrap up in a quilt, go sit in a lawn chair with a good drink and contemplate the stars! Make sure you sit downwind of the smoke.

    I really like the look of that roast, I wonder about shrinkage?

    Cube that up and make pork burnt ends...

    Looks really good!
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    As a Canadian, living in the mountains, if you don't smoke in the cold, you are not a real smoker! I'm sure you know what I mean.

    Disco
     
  20. hasn't shrunk that much.  the picture makes it look smaller than it is.  im cooking a bit higher than usual, 130-150 .  ive read many post that do this .  i hope its ok.

    hope i can go to bed not too late, gotta get up first thing and tackle one of those butts.
     

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