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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-31-2013, 11:35 AM   #1
SmokeDiddy
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Default Pork Butt Cook for Grad Party

We're throwing a high school graduation party for my daughter. What started with 15 family members has turned into 25 family and friends. So, I just picked up 3 Boston Butts for pulled pork from my local mart approx 23 lbs of meat. I wanted to cook my first MOINK Balls, but mama won't hear of it, so I am pretty bummed about that...oh well. Anyway, I will be posting pron as I go along. I will rise at 4:30 AM tomorrow morning and start my cook about 5:30 AM using my BSKD. Below are my getting equipment ready pics:

Erecting Tent for Shade


Tent is up


22.5 OTS and BSKD Parked and Leveled


BSKD Water Pan and Chamber Bottom foiled and ready - One Butt per shelf


OTS looking good - Just purchased the side table w/ flies. Using my OTS for grilled hot dogs and MOINK Balls if I can find a way to sneak them in.


Hickory Chunks and Pecan Splits ready


Black Cherry Splits Ready if I decide to use them for this cook


More pron to follow, stay tuned...

Thanks for looking so far.
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Unread 05-31-2013, 11:41 AM   #2
CharredApron
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Tomorrow is international Moink Ball Day ya gotta do the MOINKS let me talk to Mamma!
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Unread 05-31-2013, 11:44 AM   #3
SmokeDiddy
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Quote:
Originally Posted by Hometruckin View Post
Tomorrow is international Moink Ball Day ya gotta do the MOINKS let me talk to Mamma!
She will have to say yes now
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*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs
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Unread 05-31-2013, 12:13 PM   #4
Stoke&Smoke
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quick trick to make managing MOINK's is skewer them on (soaked)bamboo skewers. Then slide them off when done. WAY easier (and safer) than toothpicks.

If you have 25 people coming, you'll have way more than enough meat. How about a pot o' baked beans? (KeriC's recipe is easy, cheap, and delicious!)
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Unread 05-31-2013, 12:19 PM   #5
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pretty neat setup you have there!!

I ran into the same issue on the monik balls but with ABT's for my kids college grad party.

I made them anyway. I cooked them on one of my small verticals while the brisket and chicken were on my offset.

I figured why not? People scarfed them down. She did not but I am still alive to talk about it.

Just cook some moinks.
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Unread 05-31-2013, 12:20 PM   #6
Thermal Mass
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Quote:
Originally Posted by Stoke&Smoke View Post
quick trick to make managing MOINK's is skewer them on (soaked)bamboo skewers. Then slide them off when done. WAY easier (and safer) than toothpicks.
^^^ +1

Just tell her it is your treat for all your efforts, and you will even hand over the camera for her to take ALL the action shots of the cook and your party.

Looks like you got things off to a good start, have fun and good luck!
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Unread 05-31-2013, 12:58 PM   #7
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Have fun at the party. MOINK appreciation day cannot be denied!
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Unread 05-31-2013, 08:41 PM   #8
SmokeDiddy
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Preparing the rub tonight. It will be way too early in the morning to be fumbling around with spices. I use a Memphis style rub out of the Barbecue Bible by Steven Raichlen. For sauce, I make a Kansas City version that I got from where else but the BBQ Bretheren...it is awesome! Preparation of the butts pics coming in the morning.
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*BSKD
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*40" MES
*ECB (RIP)
*Weber Smokey Joe (RIP)
*Maverick ET-7
*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs
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Unread 05-31-2013, 09:00 PM   #9
boiler93
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Good luck on the cook and congrats to the grad!
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Unread 06-01-2013, 06:57 AM   #10
SmokeDiddy
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Early up this morning. Got up at 4AM and trimmed the butts and added rub.




Then it's 5 AM...time to start the fire...


Full chimney of KB


I Love the Smell of Kingsford in the Morning!!!


The fire is hot, time to load the butts... If you notice, I have two temp probes in the smoke chamber. I wanted to look at temp differentials due to the amount of meet in the BSK.


If you notice, there is some temp variation in the cook chamber, so I need to watch things closely.


On cruise control, just sit back and enjoy this day!!!


Thanks for lookin.
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Apocalypse Griller - "I love the smell of Kingsford in the morning!"

*BSKD
*Weber 22.5" OTS
*40" MES
*ECB (RIP)
*Weber Smokey Joe (RIP)
*Maverick ET-7
*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs
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Unread 06-01-2013, 09:14 AM   #11
SmokeDiddy
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Butts have been on for 3 hours @ 250 +/-. Time to pull pan & foil:

Sorry the pic is out of focus...




Thanks for lookin.
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Apocalypse Griller - "I love the smell of Kingsford in the morning!"

*BSKD
*Weber 22.5" OTS
*40" MES
*ECB (RIP)
*Weber Smokey Joe (RIP)
*Maverick ET-7
*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs
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Unread 06-01-2013, 11:10 AM   #12
drjiveturkey
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looking good. Sounds like a great party
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Unread 06-01-2013, 11:19 AM   #13
SmokeDiddy
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Quote:
Originally Posted by drjiveturkey View Post
looking good. Sounds like a great party
That's the plan, but we all know what "can" happen.
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Apocalypse Griller - "I love the smell of Kingsford in the morning!"

*BSKD
*Weber 22.5" OTS
*40" MES
*ECB (RIP)
*Weber Smokey Joe (RIP)
*Maverick ET-7
*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs
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Unread 06-01-2013, 11:21 AM   #14
ddweatherholtz
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Looking good!
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Unread 06-01-2013, 11:32 AM   #15
Rstevens
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Congrats! To your daughter! I haven't tried panning and foil after three hrs. I think I will try that next time. Do you use fat and juices or just leave them in pan until done? Does the bark get to moist?
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