Pork butt/pulled pork?

[PolarBear]

I was born in Fayetteville NC.  I am smoking up 2 butts this weekend, one North Carolina style for my Dad and myself and a regular one for the rest of the family.  I've had a hankerin' for some good, vinegary pork lately.  I did a Hawaiian style pig in the ground a few years back and am thinking about doing it again for a big party this summer for my folks 50th anniversary.

[Carl]

"Hey 92xj" - sound like home? 

I'm on the wet side (Bellevue/Redmond).  My daughter and son have a ton of friends going to App St.  I was there 2 years ago with his baseball team for a tournament.  It's a beautiful campus with lots of new building!  All the kids love it, except the ones that whine about it being cold. :-)

I started reading about hunting coyotes out here and thought that would be a great way to scout areas for other hunting.  I was around East side and South side of the Pot Holes area a few weeks ago trying my luck at yotes, but had none.  That was my first and only experience, so far.  I’m anxious to try again.

Keep in touch,
Carl

[Carl]

PolarBear, all us NC transplants will be watching for you to post the address of your pig party

[PolarBear]

Just follow your nose!

[whitey]

GOT BUTTS?
Well Well Well.
The whole talk about Butts got me excited.

I love these fatty little dudes.
You cant really mess them up unless you dont cook them long enough.

[Dan-o]

got GPS coordinates for that, Whitey?

I'm not normally a thief, but you look like you've got plenty to spare.   I promise to leave most of them intact.

[h20hunter]

Killing me Whity.......

I think you and Biggerhammer should have partial bans.....maybe only so many pics per month posted. Everything you guys post makes me drool all over the place and want to run out and spend $$$$$$$$$$$$!

[rasbo]

damn looking good,

[Dan-o]

Sorry about that last reply, Whitey.

I kind of channeled my inner Obama.   I saw that you had more that me and knew that this must be an imperfect country.   So, I wasn't actually going to steal any of those butts, I was just going to redistribute them for the betterment of society.

[rasbo]

Sorry about that last reply, Whitey.

I kind of channeled my inner Obama.   I saw that you had more that me and knew that this must be an imperfect country.   So, I wasn't actually going to steal any of those butts, I was just going to redistribute them for the betterment of society.

yeah that 1 percenter,I say we occupy whitey's

[whitey]

Sorry Dan-o...
The where abouts of the cooker must not be disclosed.
To protect the meat mongers.. I wouldHate to have a bad thing happen because I realize people do crazy things when they smell the sweet scent of smoked meats.
 

Say what a Ban..
Im just trying to help..









OK to help get your minds off the BBQ..

[whitey]

Occupy Whitey's that sounds like a PARTY.. 
Lets PARTY...
We can sit and bash the person sitting in Our House, Have a few drinks and get ready to eat..
I think We have a get together coming up soon.. 
I have to just keep my butt on US soil.
Up in B.C for a few weeks then I will be back home.
Smoke Em if You got Em fella's
Whitey...OUT!!!
P.S Dont forget the Mop. Its almost as important as the rub..

[Carl]

Oh my, that's beautiful!  Sunglasses are a nice touch. :-)
I haven't seen scissors use before. Looks like a good idea.
Glad to real BBQ is alive and well in the Pacific Northwest.

[PolarBear]

Got a question.  Would it be okay to leave 2 8 pound butts in a Big Chief smoker for an extended time (like 24 hours) or would it dry out the meat?  It only gets up to 165 degrees or so, probably less since it is cool out.  We are having the folks over tomorrow and I would rather be finishing off the meat right before time to eat instead of cooking way ahead of time and reheating.

[whitey]

PolarBear
You have to worry about how long it hangs below 140 degrees. Food safety.
It doesnt mater how long it takes to finish the butts as long as it doesnt hang under 135.
Remember the danger zone: 41º F - 135º F. Potentially hazardous foods exposed to this temperature range for a cumulative total of more than 4 hours are not safe to eat.
So as long as your cooker can push the pork past the 135/140 range within the 4 hour period your fine.