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bbqbull
09-10-2009, 07:06 PM
Today my bbq teamates and I cooked over 250 pounds of boneless pork butts.
They went on the big Klose Mobile just before 11 am today. and they were done just before 6 pm tonite.
I wanted to get home before dark so I opened up the damper on the fire box and fed the beast more fuel than normal.
We got temps up to just above 300 degrees for the last hour, all the butts read between 210 and 220 when we pulled them.
They were foiled at 165 and given a good dose of apple juice.
We also cooked a 7 pound brisket flat for a 5 pm lunch for some of the workers and had awesome brisket on some plain white bread, no sauce and they all freaked out.
Nothing to bring home, oh we..
Were all home, the Klose is cooling down, just checked it, she is down to 150 degrees and will go into her storage place tomorrow morning.
Im showered and going to bed very shortly.

Pics to follow, may be a few days as the Eagle Fair cranks up hard tomorrow.

http://i179.photobucket.com/albums/w320/bbqbull/BBQ2009021.jpg

Me and my teamate Mark checking out temps on some of the butts, the right side of the Klose it full of pork shoulders.

http://i179.photobucket.com/albums/w320/bbqbull/BBQ2009023.jpg

Here we are getting ready to start foiling the butts as they had just hit 165 degrees.
http://i179.photobucket.com/albums/w320/bbqbull/BBQ2009020.jpg

Pic of pit of foiled butts awaiting the 200 degree internal temp.

Sorry I didn't get pics of us prepping the shoulders, I left the camera home by mistake.

The samples of the butts were devoured by some of the park volunteers who make this event a huge sucess.

No picture of the brisket because it was devoured by us and others on white bread.

NorthwestBBQ
09-10-2009, 07:28 PM
I need me Pron homie....:-P

landarc
09-10-2009, 07:35 PM
Sounds like a good day of cooking.

bbqbull
09-10-2009, 07:44 PM
You photo demanding folks need to take a deep breath, I will post the photos when I get my camera recharged and get them uploaded.

Other than that patience is a good thing.

NorthwestBBQ
09-10-2009, 07:47 PM
You photo demanding folks need to take a deep breath, I will post the photos when I get my camera recharged and get them uploaded.

Other than that patience is a good thing.

Mr Bull,

I will be happy to go to my home state and take them for you...:-D

Bbq Bubba
09-10-2009, 08:12 PM
Shouldn't you be cooking chicken??? :twisted:

Norcoredneck
09-10-2009, 09:46 PM
Or Tofu? No pics. necessary on the Tofu.

cowgirl
09-10-2009, 09:56 PM
Wow Bull, sounds like a full day!! Bet it was tasty!

CROSSCZEK
09-11-2009, 08:16 AM
Nice job, Bull. I bet those volunteers enjoyed every smokey morsel.
Looking forward to the other pics.

-scott

NorthwestBBQ
09-11-2009, 10:34 AM
nice pit!

WineMaster
09-11-2009, 10:54 AM
Is that a Grey Thermopen your using? pfft

firecracker jack
09-11-2009, 11:05 AM
Nice pit. Man, now that's alot of pork!....Great job!

firecrackerjack

NorthwestBBQ
09-11-2009, 04:34 PM
Is that a Klose?

bbqbull
09-11-2009, 08:06 PM
Is that a Klose?

Yep, 30" diameter with 8 ft. long horizional with upright.

Its a sweet cooking pit.

NorthwestBBQ
09-11-2009, 08:06 PM
I'm loving it.

Bbq Bubba
09-11-2009, 10:17 PM
Yep, 30" diameter with 8 ft. long horizional with upright.

Its a sweet cooking pit.

Thats the truth! :cool:

Nice day Mike, tell Mark i said hey!

bbqbull
09-12-2009, 08:26 PM
Thats the truth! :cool:

Nice day Mike, tell Mark i said hey!

Will do Steve!

Skip
09-12-2009, 11:14 PM
I'm sitting here imagining how good white bread with brisket renderings soaked into it must be. MMMMMMM!