My first pro gig (well im not getting paid or anything)

mlc2013

So my cousin is turning 50 today and his wife asked if I can make some pulled pork to go with the copious amounts of food already on the menu for the surprise party. I was honored that someone liked my cooking good enough to ask for it and I might of even had a tear or two run down my face for a minute. This is my first gig where I can get that homemade catering business off the ground that I didn't even know I wanted to do, I can quit my job and just cook for people, friends, and family and support myself doing something I enjoy!! So lets not screw this up and make the best pulled pork ever and try to get some of the 75 ppl at this party to say, Michael that was the best pulled pork I ever ate and we would love if you can cater our next party. I was super excited and knew this would be the pivotal turning point for my future. Well that was 6 weeks ago, and life and work got in the way and I haven't had the time to do anything, like practice as I only had a low and slow butt once and a turbo butt once (she ate the turbo one). I had so many ideas and variations I wanted to try, I trolled the site for different techniques etc. As I said earlier life happens and I have been swamped, and have worked (real job not a dream job) everyday since mid april with the exception of taking off a few days to go to Alaska for a family funeral, and today is the first day off I've had in a while so last night my bride and some friends went out for some sushi. Can you say SAKE BOMB!!! Well I did way to many times last night and when we returned home early this morning I was no way lighting the egg and starting. And just like that my dream of being a caterer was dead!!
Seriously though here is the situation:
 I stubbed out of bed this morning and I have 2 x 8lb butts one of them I rubbed byrons butt rub all over a heavy covering and the other I covered in Dizzy Dust I just lit the egg with apple and cherry. Im going for turbo indirect naked at 350 dome till she probes like butter probably 195-205IT. I will use a drip pan with no liquid just the drippings. Any last minute advice or suggestions. I was not planning on wrapping it at the stall because I dont remember a stall last time (the only time) I did turbo. I have read some things about injecting after IT is 160-170 any thoughts

thetrim

Git R dun!

mlc2013

Im going to add that it is pouring rain outside and Im still seeing double and my head won't stop pounding

lousubcap

Just make sure your drip-pan is air gapped and has sufficient volume for the renderings.  
"Hair of the dog..."

mlc2013

NC_Egghead

Don’t worry about wrapping, you’ll just loose momentum in the Egg; keep it closed once they’re initially tucked away in there. Be sure to have an air gap between the drip pan and the stone. At 350 you should be good in about 8 hours or so. You’ve got this!

mlc2013

lousubcap im using a woo just to be clear air gapped between lump and pan or pan and protein?
I just realized Im using a dish that won't be sufficient so ill put an aluminum tray over the dish

NC_Egghead

Air gap between pan and stone. 

mlc2013

I just realized I never put the platesetter in is it better to go indirect or direct

mlc2013

i need another drink

NC_Egghead

Indirect

mlc2013

okay ill pull the metal and reload the egg good thing i didnt put the protein on yet

thetrim

I'd grab a drink real quick like, if I were you.  It will tighten up your thought process and speed up your reflexes.  In your current state, you are just waiting for disaster.

mlc2013

and disaster struck in my haste on changing the setup I broke my BGE platesetter, thankfully I had a CGS one so I can get by today this gig is now costing me money besides the protein. Its now time for another drink!!

Wolfpack

First things first- Bloody Mary to get the headache to back off.  Then have fun with the cook.  Pork butts are extremely forgiving so just monitor to make sure you don’t burn the bark/crust and you will be fine.  I would plan on finishing several hrs before the party so no last minute stress (even if that means wrapping).  You can hold the butts over (whole) in a cooler for a long time. 

mlc2013

Ill put an aluminum pan on the steel drip pan so it can catch the volume of drippings

NC_Egghead

^^^^^^^^^ This
@thetrim knows what he’s talking about. Follow his instructions closely. 

WeberWho

This post is getting better and better! Sorry about the platesetter but you have me laughing!  Everything will turn out perfect and you'll be the food hero when all said and done

mlc2013

Protein on

NC_Egghead

I usually cook mine at felt level. I noticed your grid was set up pretty high in the dome. If you’re easily able to lower it (without breaking anything else) may want to consider this. Once you get the protein settled in and the temp stabilized you can relax. You can do this!

Foghorn

WeberWho said:

This post is getting better and better! Sorry about the platesetter but you have me laughing!  Everything will turn out perfect and you'll be the food hero when all said and done

Agreed.  This has turned into one of my favorite threads in recent times.  I'll be following this all day.

mlc2013, you've got this.  But it is probably a good thing you are cooking butts and not briskets.

mlc2013

my next big decision after lowering

Foghorn

mlc2013 said:

my next big decision after lowering

I think they'll all be equally efficacious for your needs at this point.  Which one has the biggest opening in the bottle and pours the fastest?  That's the criteria I'd use.

mlc2013

Ok as far as lowering i just cant focus i have the platesetter on a little dropper thing then I have the drip on the bottom of the rig and the protein on the top of rig I only have 1 set of rig bars so I cant lower the protein rack and air gap the drip at same time unless you can tell me the obvious thing im missing

mlc2013

can I just roll up some foil under the drip pan and call that an air gap then let the pork to the lower ring on the rig?

mlc2013

roil foil under drip pan and set onto of platesetter that is?

mlc2013

I think im stepping it up to so I can relax and maybe go back to bed

Foghorn

mlc2013 said:

roil foil under drip pan and set onto of platesetter that is?

Yes.  Absolutely. 

NC_Egghead

Just leave it be. My concern for higher in the dome is that the higher temps my get the bark too overdone. It will be fine for now. Now follow @Foghorn’s advice and look for the bottle with the biggest opening!

mlc2013

Protein lowered im hitting the bottle and the bed will keep you posted thanks for the advice and lending hand this morning as im not on my game

mlc2013

so much for bed bride just told me were going to dinner for breakfast then a movie with my nieces. I hope the temp stays stable as im away for 4 hours