Pellet Pooper Train

pigville porkers · 07-23-2018, 09:11 AM

Keeping the pooper threads alive, Here is my cook from this weekend, we did 4 butts for pulled pork and 4 large pime briskets. All pulled and sliced the a quick freeze and vacume seal for a wedding on Aug 4th. I have about the same to cook up again this next weekend for the event. I will then slow water bath the product back to temp in the sealed bags the day of the wedding. was a crazy day only got a few good pics in but thought I would share. Smitty its time to get on the POOPER TRAIN!!!

NCGrimbo · 07-23-2018, 09:27 AM

Looks good!

rwalters · 07-23-2018, 09:30 AM

Yes!!!!! Everyone should have a pooper in their arsenal :)

pjtexas1 · 07-23-2018, 11:59 AM

I was gonna say you need a bigger cooker but as easy as they are to run, maybe not...

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Mike Twangzer · 07-23-2018, 12:36 PM

What temp do you rewarm to ?

pigville porkers · 07-23-2018, 01:06 PM

Quote:

Originally Posted by Mike Twangzer

What temp do you rewarm to ?

Very good question, I was going to ask that exact one on here..

pigville porkers · 07-23-2018, 01:07 PM

Quote:

Originally Posted by pjtexas1

I was gonna say you need a bigger cooker but as easy as they are to run, maybe not...

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I have had bigger and more of different kinds, but I do not cook this much very often any more so ill stick to what I got..

sudsandswine · 07-23-2018, 01:17 PM

Quote:

Originally Posted by pigville porkers

Very good question, I was going to ask that exact one on here..

I usually do about 150*, used to do it more like 140* but many health codes say > 150* so I do that now, even though they're probably overly cautious.
Being able to hold it at exactly 150* and not overcook it results in good reheated quality.

Burnt at Both Endz · 07-23-2018, 02:00 PM

Quote:

Originally Posted by pigville porkers

Very good question, I was going to ask that exact one on here..

I reheat to 165*.

pigville porkers · 07-23-2018, 02:02 PM

Quote:

Originally Posted by sudsandswine

I usually do about 150*, used to do it more like 140* but many health codes say > 150* so I do that now, even though they're probably overly cautious.
Being able to hold it at exactly 150* and not overcook it results in good reheated quality.

we have a few Anova sous vide we were going to use to reheat with... I was guessing 140-160 range so i was close

07-23-2018, 09:11 AM	#1
pigville porkers is one Smokin' Farker Join Date: 01-09-13 Location: pleasantville Iowa	Pellet Pooper Train Keeping the pooper threads alive, Here is my cook from this weekend, we did 4 butts for pulled pork and 4 large pime briskets. All pulled and sliced the a quick freeze and vacume seal for a wedding on Aug 4th. I have about the same to cook up again this next weekend for the event. I will then slow water bath the product back to temp in the sealed bags the day of the wedding. was a crazy day only got a few good pics in but thought I would share. Smitty its time to get on the POOPER TRAIN!!! __________________ Rec Tec 700 with cold smoker, Rec Tec BFGi, Rec Tec Bullseyex2, Purple Thermo Pen(fastest one they have) Blackstone 17" and 28" Anova sous vide. etc....:wacko: Last edited by pigville porkers; 08-03-2018 at 09:44 AM..

07-23-2018, 09:27 AM	#2
NCGrimbo is One Chatty Farker Join Date: 03-08-05 Location: Clayton, NC	Looks good! __________________ "At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway ----------------------------------------------------------- Weber 26.5" Yoder YS640 -NCGrimbo

07-23-2018, 09:30 AM	#3
rwalters Quintessential Chatty Farker Join Date: 06-08-12 Location: Columbia, TN Name/Nickname : Robb	Yes!!!!! Everyone should have a pooper in their arsenal :) __________________ MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq

07-23-2018, 11:59 AM	#4
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	I was gonna say you need a bigger cooker but as easy as they are to run, maybe not... Sent from my SM-G955U using Tapatalk __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

07-23-2018, 12:36 PM	#5
Mike Twangzer is Blowin Smoke! Join Date: 06-20-14 Location: Driftwood, Texas	What temp do you rewarm to ?