Whats on the Grill or Smoker?

[Mastermind]

Daum! they look good!! Love to eat some of that! I just done 30
lbs, of sausage last week with Boston butts. Can we see pics of them on the smoker.I would love to be there to eat that!!

Yeah Charlie, I'll get some pictures for you.

 

[USMC615]

Yeah Charlie, I'll get some pictures for you.

You gonna sling them things on that big barrel grill?

 

[Mastermind]

You gonna sling them things on that big barrel grill?

Yes sir !!!!!

I could do 20.

 

[USMC615]

Yes sir !!!!!

I could do 20.

That’s a fine barrel you got...

 

[Mastermind]

That’s a fine barrel you got...

Thank you sir. It's ok for redneck engineering.

 

[Mastermind]

And so it begins.

 

[Mastermind]

 

[USMC615]

View attachment 193011

Sweet...what’s the rub?

 

[Mastermind]

 

[Mastermind]

 

[Mastermind]

Sweet...what’s the rub?

Brown sugar, garlic, various peppers.

 

[USMC615]

That’s a bad ass machine Monkey Man. Ive got three dual probe TP-20’s...

You can fix that leaking around the door with gasket material...but that’s a fine damn smoker bar none! It can handle some serious volume!

 

[Mastermind]

That’s a bad ass machine Monkey Man. Ive got three dual probe TP-20’s...

You can fix that leaking around the door with gasket material...but that’s a fine damn smoker bar none! It can handle some serious volume!

Let it leak.....there's plenty more smoke where that came from. LOL

 

[USMC615]

Let it leak.....there's plenty more smoke where that came from. LOL

I heard that...it’ll be fine. What time you looking at pulling ‘em?

 

[Mastermind]

I heard that...it’ll be fine. What time you looking at pulling ‘em?

0500 I'd say. Gonna slow it way down about dark.

 

[Mastermind]

Rain got in my gauge and fubared it.

 

[USMC615]

Yep...look for 200-225 at best if doing the all-nighter thing. Get some spray bottles mixed with white vinegar/apple juice, little shot of water to keep ‘em pumped down.

 

[Mastermind]

Keep in mind that these will need to go a little hotter internally to shred easily. If slicing, I'd pull at 155° or so, but I'll take these to 175°.

So yeah.....the apple juice/vinegar spray is a must to keep em from drying out.

 

[USMC615]

Keep in mind that these will need to go a little hotter internally to shred easily. If slicing, I'd pull at 155° or so, but I'll take these to 175°.

So yeah.....the apple juice/vinegar spray is a must to keep em from drying out.

Keep ‘em pumped down...180-190 is not bad nor over-doing it...just keep ‘em pumped down. That’s gonna make a *s-wordt-ton of pulled pork!

I’ve done 12 butts in my Smoke Hollow smoker...gotta keep ‘em pumped down. The mass alone dictates you gotta do it...

You’ll be fine...

 

[Mastermind]

You’ll be fine...

Oh yeah......not my first rodeo.