Dutch
Smoking Guru
Original poster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
My Saturday Smoke
Saturday we gave my mother-in-law a surprise birthday party. There were 28 folks that helped Mom celebrate her 70th birthday.
After getting off work at 10:30 pm Friday, I went home and prepped 25 lbs of pork (15# boneless whole shoulders and 10# of Boston Butts) with Jeffâ€[emoji]8482[/emoji]s rub for Saturday's smoke. Into bed at Midnight and up at 4 am to fire up the GOSM. Laid back down about six and couldn't sleep worth a darn with the smell of pecan and sweet cherry wafting in through the bedroom window.
Sprayed the butts though out the day with apple juice (that had cherry Kool-Aid drink mix powder added to it), cleaned up the patio, supervised the mowing of the back lawn, declared war on the wasps that decided to come out in force on this day of all days; went with Ma to make groceries, came home and ate a light lunch and by that time the pork was at 170° and ready to foil; the youngest son (16 year old) wanting to learn how to smoke meats helped with the foiling. After the foiling I noticed a big drop in the smoker temps; temps had been going at 230° had dropped to 175°. I must have spent 20 minutes trying to get the temps back up playing with the vents and the propane regulators. Well when all that failed I thought I ought to check the smoker temp probe (using my ET-73), I opened the door and I couldnâ€[emoji]8482[/emoji]t see the probe-I pulled out one of the foiled butts because it was leaking and low and behold, there it was. When the lad put the butt back into the smoker he managed to impale the butt on the smoker probe. I removed the probe, rewrapped the butt and the smoke temp climbed to 235°.
The pork was removed from the smoker at 4:00 pm and allowed to rest for 30 minutes. While the pork was resting I made up some of SoFlaQuerâ€[emoji]8482[/emoji]s Finishing Sauce; to give the sauce a different twist, I added the rest of my apple/cherry mop sauce to the Finishing Sauce. The pork was shredded with the help of the KitchenAid mixer, placed into the serving pan and given a healthy squirt of the modified Finishing Sauce.
I still need to down load the camera so the q-view will be posted later.
Saturday we gave my mother-in-law a surprise birthday party. There were 28 folks that helped Mom celebrate her 70th birthday.
After getting off work at 10:30 pm Friday, I went home and prepped 25 lbs of pork (15# boneless whole shoulders and 10# of Boston Butts) with Jeffâ€[emoji]8482[/emoji]s rub for Saturday's smoke. Into bed at Midnight and up at 4 am to fire up the GOSM. Laid back down about six and couldn't sleep worth a darn with the smell of pecan and sweet cherry wafting in through the bedroom window.
Sprayed the butts though out the day with apple juice (that had cherry Kool-Aid drink mix powder added to it), cleaned up the patio, supervised the mowing of the back lawn, declared war on the wasps that decided to come out in force on this day of all days; went with Ma to make groceries, came home and ate a light lunch and by that time the pork was at 170° and ready to foil; the youngest son (16 year old) wanting to learn how to smoke meats helped with the foiling. After the foiling I noticed a big drop in the smoker temps; temps had been going at 230° had dropped to 175°. I must have spent 20 minutes trying to get the temps back up playing with the vents and the propane regulators. Well when all that failed I thought I ought to check the smoker temp probe (using my ET-73), I opened the door and I couldnâ€[emoji]8482[/emoji]t see the probe-I pulled out one of the foiled butts because it was leaking and low and behold, there it was. When the lad put the butt back into the smoker he managed to impale the butt on the smoker probe. I removed the probe, rewrapped the butt and the smoke temp climbed to 235°.
The pork was removed from the smoker at 4:00 pm and allowed to rest for 30 minutes. While the pork was resting I made up some of SoFlaQuerâ€[emoji]8482[/emoji]s Finishing Sauce; to give the sauce a different twist, I added the rest of my apple/cherry mop sauce to the Finishing Sauce. The pork was shredded with the help of the KitchenAid mixer, placed into the serving pan and given a healthy squirt of the modified Finishing Sauce.
I still need to down load the camera so the q-view will be posted later.
