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30 Pound Pork Pyramid with Chickens Chasing

blind99
blind99 Posts: 4,974
in EggHead Forum
I'm having a big crowd over tomorrow and decided to try a bunch of pulled pork and shredded chicken. I got 20 lbs of butt from Restaurant Depot and decided it wasn't enough and got another 10 lbs from costco. Light coat of mustard, and trying dizzy pig for the first time. They are jammed into the egg with a brick to help stagger them. I'm going to try turbo for these, probably wrap through the stall, so I can get on with the chickens. Hope this works!


Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Comments

  • Sea2Ski
    Sea2Ski Posts: 4,131
    Looks great!   I use DP all the time. I tried it with and without mustard, and I can not tell the difference, so I keep it cleaner and easier and do not use it anymore.  One other thing I do when I cook several butts like that is rotate them when you think you are about 1/2 way through the cook. I put the part of the butt which is in the center of the egg on the outside, and vise versa. I do not know if it really makes a difference, but it makes me feel better, and I do not think it can hurt.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • blind99
    blind99 Posts: 4,974
    edited July 2015
    @Sea2Ski thanks for the tips, I appreciate it. I gave up mustard awhile ago too but I couldn't remember if I did it out of laziness or it just really didn't help make rub stick any better so I did it anyways. I wonder if I should rotate the butts partway through the smoke? Or just do it when I foil them?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Probably too late for this cook, but I will still offer the opinion of rotating at any time about half way through the cook. I have a Lg, and when I do 3 or more butts, I put them on the night before and right before I go to bed; in the morning, I rotate them 180 degrees, and if they shrink, try and get as much space between them as possible.  At least that is how I do it.  How did they turn out?
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Foghorn
    Foghorn Posts: 10,227
    That's a great cook.  Keep the pics coming.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • blind99
    blind99 Posts: 4,974
    @Sea2Ski no your advice was right on. I did rotate them - they definitely needed it to even out the bark. I let the turbo get away from me and burned some of the rub on the big ones but it all turned out great in the end. They're cooled off now and ready for tomorrow. I didn't have time for the chickens but those I can knock out quickly tomorrow before the party.   Thanks @Foghorn !
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Foghorn
    Foghorn Posts: 10,227
    Oh yeah. Great run to the finish line. Well done. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SGH
    SGH Posts: 28,988
    Awesome brother. Will be standing by for the chicken as well.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bboulier
    bboulier Posts: 558
    Looks great.  I think your guests will be happy.  As for the mustard, I use it about half the time and then forget it for the other half.  Don't think it makes much difference.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • blind99
    blind99 Posts: 4,974
    @bboulier thanks!  
    @sgh thank you my friend. Cooks like this make me want a bigger cooker like one of those offsets - just throw everything in at once. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SGH
    SGH Posts: 28,988
    blind99 said:
    @bboulier thanks!  
    Cooks like this make me want a bigger cooker like one of those offsets - just throw everything in at once. 
    They can sure make life easy at times. For shear capacity, the big units have no equal. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • blind99
    blind99 Posts: 4,974
    Finally, the four chickens. These guys got smoked at 250, then brought the dome temp up to 350 to finish the skin at the end. They got shredded but the skin was pretty for a bit!


    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    No problem with the tip.  That is what we are here for, and why we all come here.    Fantastic cook!!   
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Nice job!  That is a lot of food on the large.   

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • blind99
    blind99 Posts: 4,974

    @smokeypitt thank you sir! some day I might look at one of those adjustable rigs or something for multilevel cooks.  propping things up on foil-wrapped bricks was ok but not ideal.

    thanks @sea2ski !

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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