Spring 2016 General BS Thread
Cargo Master
Joined: Feb 2007
Posts: 2,477
Likes: 21
From: Taylorsville, NC
If it was me, I would do them in the tub of water. If they're still a little frozen in the center tomorrow, up the temp of the smoker by 25* or so. It's always tough when you have to have the meat ready to eat at certain time. I've started cooking way early and when it's done, double wrap in heavy foil, wrap in as many heavy towels as you can and still fit in a cooler. The meat will stay at or close to pull temp for hours. The better the cooler, the longer it will hold at pull temp.
Lead Driver
Joined: Sep 2010
Posts: 7,005
Likes: 2
Looks like a tun of water it is, ill pull them out the freezer tonight.
Plan is to have them on the grill by 8-8:30 and them be done by about 3 to be chopped and slid back on the grill in a tin foil tray and plan on eating in the 4-4:30 range.
Plan is to have them on the grill by 8-8:30 and them be done by about 3 to be chopped and slid back on the grill in a tin foil tray and plan on eating in the 4-4:30 range.
Cargo Master
Joined: Jun 2005
Posts: 3,045
Likes: 21
From: The Ole' North State.
If it was me and you didn't mind the extra cleaning. I'd un wrap them in that bath tub and throw in some pickling salt and quite a bit of molasses. The guys will tell you how well that works out.
Cargo Master
Joined: Feb 2007
Posts: 2,477
Likes: 21
From: Taylorsville, NC
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Cargo Master
Joined: Jun 2005
Posts: 3,045
Likes: 21
From: The Ole' North State.
Numbers are:
2 qts water
12 oz pickling salt
8 oz molasses...
for an 8 lb butt... so for 71 lbs... I'd scale it up some...
I'll let Bob comment on how he cooked it, cuz that was great, though I believe he wrapped the whole butt after about 3 hours with 3 layers of foil.
2 qts water
12 oz pickling salt
8 oz molasses...
for an 8 lb butt... so for 71 lbs... I'd scale it up some...
I'll let Bob comment on how he cooked it, cuz that was great, though I believe he wrapped the whole butt after about 3 hours with 3 layers of foil.
Post Fiend
Joined: Dec 2006
Posts: 9,111
Likes: 3
From: Lexington Mo
Numbers are:
2 qts water
12 oz pickling salt
8 oz molasses...
for an 8 lb butt... so for 71 lbs... I'd scale it up some...
I'll let Bob comment on how he cooked it, cuz that was great, though I believe he wrapped the whole butt after about 3 hours with 3 layers of foil.
2 qts water
12 oz pickling salt
8 oz molasses...
for an 8 lb butt... so for 71 lbs... I'd scale it up some...
I'll let Bob comment on how he cooked it, cuz that was great, though I believe he wrapped the whole butt after about 3 hours with 3 layers of foil.
Cargo Master
Joined: Feb 2007
Posts: 2,477
Likes: 21
From: Taylorsville, NC
I like smoking meat between 200* & 225* and I smoke for 3 to 4 hours. In that time, the meat has taken in all of the smoke it will. Then we wrapped everything at least twice, good and tight. Then back in the smoker, and I usually turn the heat up a bit, until finished. And we used good ol' Hickory wood!
Heck, a ton of food and spirits was consumed on Bob's site that weekend...
...
Post Fiend
Joined: Dec 2006
Posts: 9,111
Likes: 3
From: Lexington Mo
