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35 Pounds O Pork - Cookin tonight

GrillMeister
GrillMeister Posts: 1,608
edited November -0001 in EggHead Forum
35PoundsPork.jpg
<p />Got a Boy Scout Troop fundraiser tomorrow evening. Fresh Pulled Pork Sammiches with my own recipe for North Carolina Vinegar BBQ sauce should do well.[p]35+ pounds of Boston Butt, rubbed down with nothing but Bad Byron's Butt Rub from early this morning. I've got em setting on their side for the moment, but I'll turn in the morning. They'll go all day till I get home from work, wrappen and head over to the fundraiser with some Bear Claws.[p]Ahhh, the smell of Boston Butt & Hickory just rocks. It's good practice for the upcoming Meat & Greet at the Texas Eggfest. Just 3 weeks to go.[p]Cheers Ya'll.[p]GrillMeister
Austin, TX

Cheers,

GrillMeister
Austin, Texas
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Comments

  • Unknown
    Unknown
    GrillMeister,
    Great looking butt. How are your probes arranged? Looks like the grill temp probe is attached to the meat probe. Am I correct? If so, is there an advantage? Thanks
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  • GrillMeister
    GrillMeister Posts: 1,608
    budrow,[p]That's my E-Temp Pit Minder that I use to keep it around 225 for about 20-22 hours while the meat comes up to 195 internal.[p]It's a good place to attach it so it measures the temp of the dome just above the meat. Works for me.[p]Cheers,[p]Ed


    Cheers,

    GrillMeister
    Austin, Texas
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