Picnic/butt/shoulder

[quadrafire]

Smoked my first one this weekend. Dangit I forgot to get a pic before I pulled it, but take my word for it, it was beautiful.
Injected prior, good dose of rub, and about 17 hrs at 200-210 with hickory smoke. Finished temp 184.
This was with bone it. I am gonna play around with these some. Not bad when you can gett'm around a buck a lb.

[whitey]

I love Pulled pork..I take mine up to 190-200 and the bones just pull out..



These are just getting started (Both Pictures)

Finished product..

[quadrafire]

Yummy pics Whitey.
Mine pulled like butter at 184. I like your Bark!

[whitey]

Thanks Buddy..
Ya if You pull them off the cooker at like 184 and let them rest a bit they would pull with no issues.
What kindof cooker do You have?
What rub do you use.
Do You mop?

[quadrafire]

I have a masterbuilt electric, and a Green egg. I had a rib rub that I had made up and used that and I had injected a salt/sugar water soln prior to smoking.
At least in the electric smoker I had no need to mop.
I figure "If I'm Lookin, It Ain't Cookin"

[quadrafire]

Whitey
Do you do this commercially? That is a monster cooker. I could only get 2-3 on mine. You could feed the neighborhood (a large one) off of yours. I like it.

[whitey]

quadrafire
If You a looking!!
No truer words spoken..
I always mop it helps develope the bark..
But I loose about 15 degrees everytime I open the pit..
My butts will take between 14-20 hours depending how many I have on..
Long day/night 4 sure..
I built a UDS here a bit ago and love it..Now I can sleep with pretty good results.
Not as good as cooked over hard wood like my Lang..Its the best..
Sleep matters..I fire up the UDS
Right on Your chow sounds great..You know what your talking about no doubt.
Enjoy and best cooks to You.
Whitey..

[whitey]

quadrafire
Sorry I missed the last post.
Yes We cater..
We have feed 400 people at a wack.
I can put 300 lbs of pork butts in it at one time.
I had a little one before and it went south.
So I told Jane Im getting another cooker and she Sh!t her pants when the truck pulled up with the Lang 84 super delux char chill longneck.
I love it.Loaded and rolling He comes in right at 2600 lbs.16 feet long.
Hopefully We can have a get together soon I will bring the cooker.
HUNTWA campout/BBQ.
That would be fun..
Take care..

[ribka]

Looks really good

What do you use for your mop liquid?

[quadrafire]

  16 ft. That is cool. Mine is about the size of dormroom fridge. Good for small parties, and I don't need a new driveway
I may have to try the mop, could you give me an idea of ingredients. Do you do it hourly?

[whitey]

I apply the mop with a grease mop.(Cash and Carry)If You guys cant find 1 let Me know I will mail You on out..Fred Myers also carry them in the BBQ area.
The mop is real simple and I like to apply it warm right off the cooker..

2 cups cider vinegar
1/2 cup brown sugar (packed)
2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
2 tablespoon red pepper (crushed)
1 teaspoon cayenne (I've also used Hungarian Paprika)
Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.

As far as the catering goes My G.F owns the Mountain View Diner in Gold Bar.That is where We prep the meal before the cook..The folks that Hire Us tell Us what they want then We give them The Bid..No not by the hour..We dont get rich but have fun and keeps the cooker running and the lights on..

Good Eats and Enjoy.
Whitey..

[quadrafire]

Thanks Whitey, I'll give it a try next time.

[whitey]

You bet Buddy.
Let Me know how You liked it..
Also I have a great rub recipe if You ever want to build and try a new one.
Good cooks to You Brother Man..
Take care..

[ribka]

Also willing to try a new rub recipe whitey ( hint, hint)

[whitey]

E-Mail sent..
Enjoy..