Pellet Pooper Train

[pigville porkers]

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!!! :wink:

 

[NCGrimbo]

Looks good!

 

[rwalters]

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

 

[pjtexas1]

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]

What temp do you rewarm to ?

 

[pigville porkers]

What temp do you rewarm to ?

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

 

[pigville porkers]

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]

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

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]

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

I reheat to 165*.

 

[pigville porkers]

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