Some Help PLZ!

[BowMeHunter]

My fiance's work is having a food day thingy for lunch, and some people were going to bring in tubs of Loyds BBQ Pork, that crap in tubs, Anyways instead of doing that my fiance suggested that maybe instead of that crap she would see If I could do a couple Boston Butt's Instead. The problem is it's already going on 5pm ~ AND THEY HAVE TO BE DONE AND PULLED BY 4AM and I don't even have the Butts yet. She picked up 2 Butts from Sam's that total 13 pounds. I was wondering what my options are in getting them done and pulled by 4AM?

I peeked into the thread about 5hr pulled pork @350. I have no idea if I can get my Chargriller with SFB up to that temp or not. I'm pretty sure I could get it up to 300 with lump. I guess I will stop rambling and await for some responses from you, the pro's. I'm pretty much a noob to smoking except for rib's and ABT'S.


My goal is to get the Butt's on by 7pm. I can run to the store and look for injector if that would increase my chances of pulling this off. I wanted one anyways. Is any certain featues I should look for in buying an Injector? I will be checking out WallyMart and Gander Mountain.

I also need to find a good sauce they can squirt on top of their sandwiches if they so choose. I'm just going to get a big jar of Sweet Baby Rays, but I would also like some sort of Carolina sauce. If anybody has a good recepie that would be greatly appreciated before I hit the store.


My final question is what will be my best way to hold the meaticon_blush inbetween 5am and the time they eat around 11am. I was just thinking of tossing it into a big crock pot, and they could turn it on low a few hrs before they eat. Should I add any type of sauce, juice, or maybe broth so it stays moist?

Sorry for all the noob questions:roll: And I would have done a better search if I wasn't in such of a hurry.

Thanks a million for any help you can offer me!

 

[spicewine]

Sounds like plenty of time to cook but not much time to let the seasonings set in. I would get them on at 7:00 and run them closer to 250 in smoke for 4 hours then wrap in foil and take to 195, take out of foil and put on the finishing sauce set bark ( You may have to cut some time here ) Pull , pan and re-heat prior to 11:00. Best injector is at the farm and home store. A cattle syringe with a large bore needle works great and is heavier duty than the store bought. IMO

Spice

 

[BowMeHunter]

Thanks for the hlep spicewine. I think maybe I should try this? http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm


It might take some of the sweating out of if I'm going to finish or not

 

[The_Kapn]

Ya got plenty of time!!!!!!!!!!

This is a time to keep it simple.

If you found an injector, just pump it as full of Apple Juice as you can. Do not worry about getting fancy- time for that later. If no injector--no problem--just rub it down and put on heat.

Anything from 250 up will get the job done. Do not spend a lot of time worrying about an exact temp. If your cooker gets anywhere from 250 to 325, just cook on!

At somewhere around 165 degrees or so internal temp, add a bit of AJ and double wrap in HD aluminum foil. Cook on cooker or in oven till it is around 200 degrees and the probe meets little resistance when inserting.

Wrap in towel and put in dry cooler and reheat at work. A biggo crock pot works fine. Add a bit more AJ if needed. Your Sweet Baby Ray selection is a great all around starting point.

Just keep it simple- don't stress (especially about temps)--it will be great!

Welcome to our forum!

TIM

 

[bbqbull]

Yup, I agree with what these fellows said.
Mike

 

[backyardchef]

Right on

Ya got plenty of time!!!!!!!!!!

This is a time to keep it simple.

If you found an injector, just pump it as full of Apple Juice as you can. Do not worry about getting fancy- time for that later. If no injector--no problem--just rub it down and put on heat.

Anything from 250 up will get the job done. Do not spend a lot of time worrying about an exact temp. If your cooker gets anywhere from 250 to 325, just cook on!

At somewhere around 165 degrees or so internal temp, add a bit of AJ and double wrap in HD aluminum foil. Cook on cooker or in oven till it is around 200 degrees and the probe meets little resistance when inserting.

Wrap in towel and put in dry cooler and reheat at work. A biggo crock pot works fine. Add a bit more AJ if needed. Your Sweet Baby Ray selection is a great all around starting point.

Just keep it simple- don't stress (especially about temps)--it will be great!

Welcome to our forum!

TIM

Great responses.

 

[BowMeHunter]

Thanks a lot guys! So you don't think I will have to go the 5hr Butt technique and pan them route?. I do have a cheapo WalMart injector that I will use to inject.

I hope to have it on the smoker by 8. And it will have to come off around 4am. The lady said she will do her best at pulling it at work, at roughly 9am. Is 5 hrs wrapped in foil to long?

One more question, this is my first longer cook, I will be using Royal oak lump, can I use the minion method, or should I pre-purn the lump before adding?


Thanks Again! and ty for the welcome..

 

[Solidkick]

Just keep the ash cleared so your fire can breathe, that will help you maintain a higher temp as well.....

 

[queball]

The Kapn is great in a crunch. Maybe, just maybe he is Kapn Crunch?

 

[BowMeHunter]

Thanks again for all the help. The injected Butt's have been on about 15 mins. I loaded the smoker box up with lit lump, 2 chunks of preburned Cherry, on top of some unlit. The smoker is holding steady at 270. Time to sit back with some cold ones and watch/listen to the Brewers Game.

 

[BowMeHunter]

One more question, is 270 to high to start? Would it be better for the bark and smoke to start lower, and maybe finish the Butts with a higher temp? Noob-LOL.

 

[BrooklynQ]

Nope. 270 is fine. I'd let it get down to about 230. Dont sweat it much. Butt is a very forgiving piece of meat.

 

[The_Kapn]

One more question, is 270 to high to start? Would it be better for the bark and smoke to start lower, and maybe finish the Butts with a higher temp? Noob-LOL.

DO NOT OVERTHINK THIS--Trust me :lol:
270 will work fine start to finish.

For once, I am gonna disagree with BQ because of your time available.
If you want to meet your goals for time, cook no lower than 250 at the grate!!! This is not a time to baby that meat. If you drop under 250 or so, it will hang on you at 150-160 and there is no telling when it will get done,

250-325 will work fine, where ever the cooker settles in!

K.I.S.S. and do not make a project out of this and you will be happy!

I am gonna PM you a phone #. Use it if you get confused or just wanna talk.

TIM

 

[qman]

DO NOT OVERTHINK THIS--Trust me :lol:
270 will work fine start to finish.

For once, I am gonna disagree with BQ because of your time available.
If you want to meet your goals for time, cook no lower than 250 at the grate!!! This is not a time to baby that meat. If you drop under 250 or so, it will hang on you at 150-160 and there is no telling when it will get done,

250-325 will work fine, where ever the cooker settles in!

K.I.S.S. and do not make a project out of this and you will be happy!

I am gonna PM you a phone #. Use it if you get confused or just wanna talk.

TIM

Trust the Kapn on this. He is right on. Keep the temp up. 325 is not too high. You can go all the way at that and still have awsome pulled pork.
Higher temps will also reduce the hang time when the butts stick.

 

[rookiedad]

8 to 4 only leaves you eight hours. if you are not getting close to 195 by 3 get the foiled butts in a preheated 350 oven for the last hour. if you get them to 195 or 200 by 4 your fiance will not have to worry about pulling them because they should just fall apart, but you should send her with a big baking tray to do the pulling on. wrap them in more foil and some towels and put them in a cooler. i like carolina mustard sauce. yellow mustard, cider vinegar, worstershire sauce, sugar, hot sauce, salt and pepper. mix and heat. i'm thinking that while it's cooking you might as well mix up a tub of cole slaw to go along with it! enjoy!

phil

 

[BowMeHunter]

Wow! Thanks for all the great feedback. I had an unexpected emergency at work and had to return. I loaded up the firebox before I left but I came home to temps at 204. I just added another load of lit Lump. The temp of the meat is 118. Not sure if that's good or bad 2.5 hrs into the cook.

Again, you guys have been of super help!

I will keep ya updated.


And that was a gracious offer Kapn! I would have used it if I didn't have to jet on the fly.

 

[bbqbull]

I normally do Q at 250 degrees. I use the rule of thumb.........1 1/2 hours per pound of meat, cook time. Pork butts are very forgiving. Take the advice of the other folks. If your close to 190-200 degrees, foil them like the other folks said. I did over 200# of porkbutts in the wintertime here in Michigan. Cooked them to 200 degrees, foiled them and placed into coolers Drove 30 miles, opened coolers and got scalled by the steam from them.
Watching the Food Channel, folks like Tyler Florence cook them at a much higher temps.....Much less cook time in the oven. IMHO butts pull just fine at 200 degrees. I like to let them rest for abt 15-20 minutes after I pull them from the pit. Or pull them from the oven, remove from foil. Let the juices redistribute and pull.....You will be fine the way you are doing your butts. Let us all know how things turn out. Pics would be awesome also.
Good Luck
Mike

 

[BowMeHunter]

Temp of the meat is @ 141. I'm having a hard time keeping the temp @ 250+.

We shall see, hopefully they shoot up to the foiling point.

 

[The_Kapn]

Temp of the meat is @ 141. I'm having a hard time keeping the temp @ 250+.

We shall see, hopefully they shoot up to the foiling point.

Low temps is normally "low airflow" :lol:
Check under fire for ash buildup.
Check upstream for blockage--sould not be a problem with only 2 small butts cooking. But....?

141 is not bad for now--just keep the teimps up the best ya can!

FUN-FUN-FUN :lol:

TIM

 

[BowMeHunter]

I'm keeping the ashes below the fire cleared, but I wonder If adding so much lump to try and bump the temp is restricting the fire some? I'm trying to keep air pockets in the coals, if that makes any sense, by digging the tongs into the coals

I just went and looked at the temps, and the meat is @ 145.

The heat was @ 289.