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8 butts, 2 eggs, 2 different setups. Pulled Pork for 200...

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2

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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
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    Hell of a cook, MacGyver.

    1 LBGE in Chapel Hill, NC
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  • henapple
    henapple Posts: 16,025
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    I've never seen that before. ..EPIC.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    6 butts in the cooler, 2 more finishing up. Venison chuckies are seasoned up and in the smoke.



    image
    Keepin' It Weird in The ATX FBTX
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  • YEMTrey
    YEMTrey Posts: 6,829
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    image
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Good thing you already burned your table down, Sparky.
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Nice cook centex I love my adjustable rig
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    JRWhitee said:

    Nice cook centex I love my adjustable rig

    Me too. This settled it- I'm getting another one for egg #2. It was hands down the winner in this scenario. I liked having both (and I guess I still will have the extender if I ever want to use it) but the rig is the way to go for me.
    Keepin' It Weird in The ATX FBTX
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  • Wolfpack
    Wolfpack Posts: 3,551
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    How did you set up the AR? Where did the indirect piece go and did you also use a drop pan?
    Greensboro, NC
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Wolfpack said:

    How did you set up the AR? Where did the indirect piece go and did you also use a drop pan?

    I have the R&B combo with the oval stone. It lays perfectly across the fire ring. Worked like a champ. That way I was able to pit a grid at the lowest and highest levels and there was plenty of space so they didn't touch.

    I used a foil drip pan that i rigged up.

    It's a nice setup and you could do 2 packers at a time if you found the right sizes.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited October 2014
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    Venison is off and in the braise in the Sous Vide. Going 140 for 18 hrs or so and we will see how they feel.
    Keepin' It Weird in The ATX FBTX
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  • wpendlegg
    wpendlegg Posts: 141
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    Did you brine them? Also, is that a shoulder?

    I'm a little hung up on the venison as you can tell. My wife's family does a lot of hunting and eats it often. As a result, I do too, now :)

    Outside of backstrap, we grind it all up with a mixture of pork. I'd love to find a decent way to make one of those bigger cuts of meat.
    Lubbock, TX
    Large BGE
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  • Nicholas_Wetton
    Nicholas_Wetton Posts: 98
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    Amazing and thanks for sharing. I hope the bride and groom appreciate the effort.
    Bronxville, New York. XLBGE, MBGE
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    wpendlegg said:

    Did you brine them? Also, is that a shoulder?


    I'm a little hung up on the venison as you can tell. My wife's family does a lot of hunting and eats it often. As a result, I do too, now :)

    Outside of backstrap, we grind it all up with a mixture of pork. I'd love to find a decent way to make one of those bigger cuts of meat.
    Those are whitetail shoulders (aka chuck roasts). We don't brine them but we rub in the carne adobado rub,
    smoke for 4-5 hours then braise in the liquid in the link above. They shred up like barbacoa or carnitas and we will serve as street tacos in corn tortillas. There is a picture of the tacos (done with beef) in that link above.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Nicholas_Wetton said:

    Amazing and thanks for sharing. I hope the bride and groom appreciate the effort.

    Me too! Just sat down for the first time all day and we have several more hours of just prep and assembling everything once we are there.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited October 2014
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    Here is one of the venison shoulders after the smoke and before the braise. They are sitting in my sous vide for an 18 hr soak. Should get nice and jiggly.

    image
    Keepin' It Weird in The ATX FBTX
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Are you doing the duck in the egg? They can be really greasy. Everything looks great. I have a big cook coming up next Friday, but nothing this big.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited October 2014
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    The eggs are belching out 40lbs of pork funk. They have worked hard for 30 hrs straight and are still chugging on the same load of lump. The last 2 hrs have been at 600 to clean burn them out. That cheap lump seems to last a long time. You can see in the pics though how big the chunks are and how some of them weren't fully carbonized. I threw my shoe in there for perspective.

    The lump:

    image

    The eggs getting clean (and rolling coal on the neighbors) :))

    image

    Duck is in the brine and I'll hit that with apple wood tomorrow morning once these eggs don't smell like a pig factory in July.
    Keepin' It Weird in The ATX FBTX
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    Nice job! Best looking pork butt I've seen posted in quite a while.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited October 2014
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    Hawg Fan said:

    Nice job! Best looking pork butt I've seen posted in quite a while.

    Thanks. They turned out awesome too. Super gooey and smoky. Best I've done in quite a while. Nice when a plan comes together.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Ladeback69 said:

    Are you doing the duck in the egg? They can be really greasy. Everything looks great. I have a big cook coming up next Friday, but nothing this big.

    yeah but I'm slow smoking them so they don't release too much of the greasy stuff. I cook them at like 225 until they are med rare.
    Keepin' It Weird in The ATX FBTX
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  • henapple
    henapple Posts: 16,025
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    image
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Good day in the kitchen too. Finally putting stuff back together instead of tearing it down. Sheet rock is up.

    image
    Keepin' It Weird in The ATX FBTX
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  • XLBalco
    XLBalco Posts: 607
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    is that just a standard  SS grate on the swing rack?

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    XLBalco said:

    is that just a standard  SS grate on the swing rack?

    Yep. Med grid up top and large grid down low.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Eggs are still at 450 at 10:45 pm central. I lit them yesterday at 3pm. 32 hrs on the Same load of lump and still blazing.
    Keepin' It Weird in The ATX FBTX
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  • lakewade
    lakewade Posts: 385
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    Looking good man!  Good luck!

    -----------
    I feel a whole lot more like I do now than I did when I got here.
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  • Canugghead
    Canugghead Posts: 11,528
    edited October 2014
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    Great cooks Centex.  Incredible looking shoulders; standing by for your venison shoulders sv result!  Love my grid extender and AR, but for double butts I think grid on nuts/bolts would work better than the extender.  Your Lazzeri reminds me of the Indonesian Starlight lump l bought couple of years ago ... not fullly carbonised, chunky but burns hot and long ... the smell is awful though, I have to preheat a long time to drive out the odour, or use it for clean burn.
    canuckland
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    If it quacks like a duck....

    imageimage

    We Are almost packed up and headed to the event. This has been an insane amount of cooking for 2 people. Was fun but not something I would want to do often. If you guys eat out tonight, hug a chef. Go ahead, I said it....give em a great big hug (as I salute and sing America the beautiful). Anyone name that obscure movie reference?
    Keepin' It Weird in The ATX FBTX
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  • Wolfpack
    Wolfpack Posts: 3,551
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    So how did it go? Have you all recovered yet?
    Greensboro, NC
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Well....the smoke has cleared and there is no visible structural damage so I guess you could call it a success. 3 of the 4 people that were supposed to help with the food did not show up so we served 225 people with no help. Fortunately TFJ had everything streamlined and we had a few family members pitch in to help out as well. It was so insanely busy for 5 hours straight that I didn't take one food pic. I've only been that busy a few times in my life. It was nuts. anyhow, the food turned out great. Everyone was happy and the house looks like a bomb went off in it.

    One note- we used an Annova Sous Vide in a 50 gallon cooler to keep the pork and tomato basil soup at proper temp. That thing kicked ass. It took 2 hrs to get the cooler up to temp but it was rock solid once it got there. Very impressed that thing could manage 40+ gallons of water with food coming in and out of it for hours.

    Ill find some pics as soon as I can. It was a nice event and even though we got our asses kicked, we pulled it off with flying colors.
    Keepin' It Weird in The ATX FBTX
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