Very Long Cook This Weekend

[hurricanedavid]

I set up the Stumps Baby about 6pm on Saturday to cook two 8lb pork shoulders and two Picnic hams. I rubbed each with Pork Butt seasoning, set the pit temperature at 230F, used Red Oak Lump for fuel and hickory for smoke. I put them on the smoker at 8pm and they were finished on Sunday 7AM.

Directly afterwards, around 8AM I loaded the Stumps with 6 racks of St. Louis and Ribs seasoned with Killer Hog-Hot and 6 Pepper Seasoning. The cook temperature was 230F and again hickory was the smoke of choice. The ribs came off the smoker around 12:30PM.

Last, I cooked a whole Pork Loin seasoned with Blues Hog Seasoning. The cook started 2:00PM, the cook temperature was 240F, the smoke was a blend of hickory and apple wood, and the target temperature was 135F. It finished up around 3:30PM.

The pork Shoulders were made into pulled pork using a tomato base sauce and the Picnic hams were made into pulled pork using a mustard base sauce. The ribs were slathered with Sweet Baby Rays sauce.

I finished cleaning up around 7PM. Few will do the work but all will show up with an empty food dish. Definitely a labor of love.

Following are a couple pictures of my efforts.

 

[Bigbears BBQ]

Everything looks fantastic, im sure there will be a bit of belt loosening going on :-D

 

[Stingerhook]

Some fine looking goodness for your effort.

 

[lankster35]

Looks great. I like the two different choices for the pork sauce. We always lean towards the mustard and vinegar based sauce for our pulled pork.

 

[hurricanedavid]

Looks great. I like the two different choices for the pork sauce. We always lean towards the mustard and vinegar based sauce for our pulled pork.

I also prefer the mustard/vinegar base sauce but as they say "variety is the spice of life".

Thanks,

 

[LDawg]

What did you say your address was , lol
Wow you really laid out some good flavors !!!
Anyone who cooks like that has allot of friends .)
I have a kegerator that does the same thing

 

[hurricanedavid]

Unfortunately, I have coronary heart disease and will only sample most finished goods to assure a good taste profile. If the meats name ends in "loin" then I can have a modest helping. Otherwise, I enjoy the process and feeding my friends, family, and neighbors.

 

[BillN]

Great job, thanks for sharing.

 

[Mikhail]

Hope you have a big family, a big freezer or both. Looks Beautiful.

 

[mchar69]

That is one heck of an epic cook. Bet there will be miles of smiles!!!!

 

[T.Mac]

Pounds and pounds of porky-goodness! :thumb: Wish you could enjoy more of it yourself, Dave.

 

[hurricanedavid]

After feeding family and neighbors, I took the remaining (still 3/4 of produce) to work where it was immediately devoured. So, no freezer needed.

If it goes fast I'm not tempted to eat it myself!

 

[pjtexas1]

Awesome cook. :thumb: everything looks great.

 

[SmittyJonz]

Mmmmm.