First "Big" Cook

[weldboy]

Looks great! That's a big cook to take on! Props to you sir

[Hell Fire Grill]

If it was me I'd hold them in the kettle with a small fire running 130-140*(wrapped if you must), if theres any fuel left, rather than use the box that cooks in the kitchen. After you get one holding, as the others finish they can go in there too.

Your guests will be more impressed to see you serving from the kettle, especially if one is still cooking & creating that mouth watering BBQ smell.

[Mozfan00]

Just pulled the last two off the kettles.  The bark was looking good and after 17 hours I felt it was time.  Temps were hitting 192 and 193 respectively. Now they are sitting and sweating.

Same thing when I took these bad boys off the kettle, melting in my hands.  Now the real test will come when I shred and serve!

Final pics coming soon!

[crowderjd]

Keep up the good work! 

[jfbincypress]

I never "crutch", and love the enhanced bark. I generally smoke butts 14-16 hours, and pull @ 202 to rest for an hour in a cooler.

Definitely lay a couple towels on the bottom of a cooler, wrap meat in foil, and cover with a couple of towels...this will hold temp for 4-5 hours easily, been there done that.


Sent from my iPhone using Tapatalk

[Mozfan00]

Was a hit!

Thanks all for your advice.  Looks like I'm learning  something

Sent from my SAMSUNG-SGH-I337 using Tapatalk

[Jon]

Those look delicious. Good job. I'll bet it was a fine time cooking.

[Mozfan00]

Sent from my SAMSUNG-SGH-I337 using Tapatalk

[MikeRocksTheRed]

Nicely done!

[Tommy B]

3 butts for 30 people? Did you end up with leftovers? I have cooked two butts at a time once. Just curious to know if that was enough, too much or too little for a group of 30. Nice job!

[Mozfan00]

It was way too much 2 would've been fine.  Had no problem sending left overs home though lol

Sent from my SAMSUNG-SGH-I337 using Tapatalk

[Tommy B]

my hunch was it may be more then needed but glad to know. There is no problem with some leftovers!

[Big Dawg]

Looks like you've got it under control.  Save that juice from the drip pans. I run it through a fat separator and use it to moisten the pulled pork, especially if you'll be holding it for a while.  Nothing but flavor there.





BD