We hosted 23 people last Friday for the Wedding Rehearsal dinner. First time doing for that many in about 5 years. I smoked 2 Pork loins and a 9 lb Bone in Butt.
The Loin was just your basic prep, used Jeff's Original Rub the night before, then into the fridge. The Butt use Jeff's Original too, but this is the 1st time I butterflied the Butt first. Sliced it almost all the way in half so I could put Rub into the middle as well as all around. Helping to create more bark on 4 sides. Technique I learned here. I also injected the Butt the night before with a recipe I've used for years also from the Forum. Put in fridge overnight. Started the Butt at 10pm Thursday with Hickory pellets in the AMNPS.
MES 40 set at 230'. IT went up to 160' by 1pm Friday then stalled. Decided not to wrap this time. 130pm put on the Loins. At 400pm the Butt was at 201 IT and pulled, wrapped and rested until 630pm. Loins were done at 160 IT by 545pm, let them rest too. I also made homemade sauce, recipe from an old friend I hadn't made for 7 years. Mainly because it takes a while to make and has a lot of ingredients. Here's the very small amount of pictures.
Here's the Butt after resting and unwrapping, at first I worried it looked a little dry, but after pulling apart, it was pretty juicy.
Pulled and ready to be devoured, which it was, there was very little leftover. I put a few nice piecesa of bark on top for my Son, he loves it. The Loin was also eaten well, sorry no pics of the Loin.
My Wife made her excellent Mac and Cheese which also went fast.
Overall a good time was had by all, we got several compliments, 1 of the Grandfathers asked for the sauce recipe, which was flattering as he's been a meat smoker a long long time. Thanks for looking.
The Loin was just your basic prep, used Jeff's Original Rub the night before, then into the fridge. The Butt use Jeff's Original too, but this is the 1st time I butterflied the Butt first. Sliced it almost all the way in half so I could put Rub into the middle as well as all around. Helping to create more bark on 4 sides. Technique I learned here. I also injected the Butt the night before with a recipe I've used for years also from the Forum. Put in fridge overnight. Started the Butt at 10pm Thursday with Hickory pellets in the AMNPS.
MES 40 set at 230'. IT went up to 160' by 1pm Friday then stalled. Decided not to wrap this time. 130pm put on the Loins. At 400pm the Butt was at 201 IT and pulled, wrapped and rested until 630pm. Loins were done at 160 IT by 545pm, let them rest too. I also made homemade sauce, recipe from an old friend I hadn't made for 7 years. Mainly because it takes a while to make and has a lot of ingredients. Here's the very small amount of pictures.
Here's the Butt after resting and unwrapping, at first I worried it looked a little dry, but after pulling apart, it was pretty juicy.
Pulled and ready to be devoured, which it was, there was very little leftover. I put a few nice piecesa of bark on top for my Son, he loves it. The Loin was also eaten well, sorry no pics of the Loin.
My Wife made her excellent Mac and Cheese which also went fast.
Overall a good time was had by all, we got several compliments, 1 of the Grandfathers asked for the sauce recipe, which was flattering as he's been a meat smoker a long long time. Thanks for looking.