DavidEHickey
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- Joined
- Apr 22, 2008
- Location
- Wilmingt...
Well, a private club I'm head trustee of has its annual picnic Saturday. I'm doing the pork butts which caused a little trouble with another member who self volunteered himself "his plan high heat and done in 5 hours" the member who donated the meat said not a chance and it's back to me doing them. I think I've got it down but I usually don't cook that much and don't want to screw it up. And I know the other member will be running his mouth, so I DON'T want to screw it up!! I want to make sure no matter how much he runs his mouth the pork speaks on its own.
My plan is to inject them with the Chris Lilly's injection recipe "did it before and turned out good" rub them down with mustard and then Lilly's rub recipe. And smoke with Hickory or Apple I can't decide. My question is we plan on eating around noon on Saturday. What time do you think I will need to put them on Friday? Its 8 shoulders weighing in at about 62 pounds. I originally thought about 10:00 pm Friday which would give me about 12 hours. I have an hour drive there and then set up. However I'm now thinking 8:00p.m. to allow a couple more hours. I'm cooking at between 225 and 260 degrees. Do you think I'm allowing enough time? I don't want to be sitting there at 11:00 with them not done! I know last time I did a bunch after 4 hours they were still so hot out of the cooler it burnt your fingers pulling them. So I guess early is better than late! Anyhow any advice would be appreciated. Just don't want to give the other guy anything to talk about : )
Thanks
David
My plan is to inject them with the Chris Lilly's injection recipe "did it before and turned out good" rub them down with mustard and then Lilly's rub recipe. And smoke with Hickory or Apple I can't decide. My question is we plan on eating around noon on Saturday. What time do you think I will need to put them on Friday? Its 8 shoulders weighing in at about 62 pounds. I originally thought about 10:00 pm Friday which would give me about 12 hours. I have an hour drive there and then set up. However I'm now thinking 8:00p.m. to allow a couple more hours. I'm cooking at between 225 and 260 degrees. Do you think I'm allowing enough time? I don't want to be sitting there at 11:00 with them not done! I know last time I did a bunch after 4 hours they were still so hot out of the cooler it burnt your fingers pulling them. So I guess early is better than late! Anyhow any advice would be appreciated. Just don't want to give the other guy anything to talk about : )
Thanks
David