So it was a great success!
Pulled them out of the cooler and they fell apart... bone slid out clean. Took it all in the roaster and everyone raved about it... I't official, I'm the meat guy for parties... :)
Since the right side is hotter I swapped the butts halfway through. They had been 11 degrees off. That evened things out nicely. Just took them off the Stampede at 198 degrees IT, double wrapped in foil, tightly wrapped in towels, then filled the empty space in the cooler with more towels...
Got them rubbed up and on the smoker last night at 7:00pm. Started off at 200 degrees for a couple hours to slow things down, then up to 225. One is at 164 and the other at 170 this morning at 7:27... Not going to wrap so as to get good bark. Thinking I'll pull at 197 or so since they'll be...
Haha they sure are going to want more... I'm the neighborhood meat smoker! I'll start at 9:30pm just to be safe and then reheat ahead of time if need be...
OK I'll put the rub on Thursday night, wrap in plastic wrap and then Friday set it out at 7:30. 225° at 9:00 and see what it's like in the morning... Thanks guys!
So I want to take Carolina style pulled pork to a party this Saturday night at six. To be safe, I'm going to start a 9-10 pound butt at midnight the night before at 225°. Is that too early? I'm seeing videos with people saying a 9-10 pounder took them 14 hours. I'm planning on not...
My Stampede arrives today. Planning on doing the burn in after work while I cut the grass. Then some candied bacon for first cook. Looking forward to learning from y'all...