Porkchop Posted March 4, 2006 Report Share Posted March 4, 2006 got an overniter going tonite, and when i decide to do one of those, it's with a mind to do alot and freeze leftovers. I've got 4 butts, 3 rubbed down with my own rub, 1 nude. Never done a nude butt, but I always wanted to do a comparison between the 2. Also got a whole pork loin, cut in half, that will come off at around midnite (about 4 hours). Tomorrow morning, I'll be putting 3 slabs of spares on the upper grill for a late lunch (around 2). I plan on leaving the butts on for at least 20 hours (4pm) or later. Here's some pics of the raw materials and grill setup... 3 rubbed down butts ready for a smoke bath a whole pork loin to keep them company you can see the "nude" butt in the back loaded to the top, bout 45# of pork all is cooking over lump and maple harvested from my own front yard! tomorrow, i'll post pics of the ribs and final products... Quote Link to comment Share on other sites More sharing options...
Porkchop Posted March 4, 2006 Author Report Share Posted March 4, 2006 More Pics; Finished loins, ribs on the mexikamado... here's the loins after 3.5 hours at 225-250 this morning at 7:45, ribs went on can you see the butts underneath? looking very nice... more pics later tonite when the butts come off... Quote Link to comment Share on other sites More sharing options...
leejp Posted March 4, 2006 Report Share Posted March 4, 2006 Porkchop... That is one stuffed cooker... Most I've done is 2~3 racks of ribs and a butt. I've always wondered about the time math when cooking more than 1 cut of meat though... The general rule of thumb I allow for pork butt and brisket is ~1-1/2 hr/lb. So for a 8lb pork butt I allow 12hours meanig if I want Dinnr at 6PM, the meat goes in at 6AM (meaning I have to get up at ~4:30AM, take the meat out, get the cooker going, get the temp stabilized...). Presumably, if I have 2 8lb cuts it's no difference. But what happens when one packs the cooker like you've done. Same difference? I'm asking since seem to recall that you worked at a Q joint earlier in your life. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted March 5, 2006 Author Report Share Posted March 5, 2006 Math???? y'know, i used to hold by the ol' 1.5hr/butt, but really, they are so different one from another, the only way i can do it is by feel. plus, cooking temps differ too. I tend to want my cooker real low, 200-225 is what i shoot for. up it to 250-275, and it's a whole nother ball game. i give myself 24 hrs for butts, 8 hrs for spares (trimmed) and tips. i start checking at 16 and 6 respectively. tonite, butts were done ok at 16, but i let them go longer, and it is always worth the wait. same for spares; took all 8. i do not like setting up my spares like that, tho. necessity; those cryovacs come 3 slabs/pack. i don't like using the rack. my experience, slabs are always better cooked flat, and i cut spares in half. i don't even bother with bbacks anymore; not worth my time or $. anyhow, hope that helps. here's some more pics. pulled pork (2 butts worth!) 1 slab of ribs ribs and tips, 1/2 slab each sorry bout the lame-o pics; crummy camera... hope you get the idea tho! rather spend the money on meat than photographic equipment Quote Link to comment Share on other sites More sharing options...
TheNakedWhiz Posted March 7, 2006 Report Share Posted March 7, 2006 Porkchop, maybe I should come over and take photos for you, lol! Quote Link to comment Share on other sites More sharing options...
Porkchop Posted March 7, 2006 Author Report Share Posted March 7, 2006 YIKES!!! i cannot be responsible for any damage cause to photographic equipment as a result... my apologies to those with pacemakers... oh wait, you said "FOR", not "OF"... my bad! Quote Link to comment Share on other sites More sharing options...
