I have done 3 butts previous to this weekend, and all came out VERY good, so I decided to take things up a notch and invited 30 of my closest friends over this past Sunday for some pulled pork sammy's!!
I prepared 3 butts (around 15 lbs total) with yellow mustard, chicken rub/rib rub, and threw them in my smokette at 6:30 Saturday night.
Around 11:30 Sunday morning, they were all 3 right at 200 degrees, so I pulled them from the smoker, double foiled them and put them in a cooler wrapped in towels as we weren't eating until 5 o'clock (yes, I still need to work on my timing a bit, but better early than late!!).
At 4:00 I unfoiled them and started the "pulling" process. Much to my delight, they were still too hot to handle with my bare hands, so I used a couple forks.
I prepared Smokin Okie's vinegar mop (Thanks Smokin!!!) and had a bottle of bbq sauce standing by for the not so adventurous folks in the crowd.
The feedback I received made the bbq a resounding success, but I can tell you that 15lbs of pork plus 2 grilled tri-tips and a couple Polish sausage rings is WAAYYYY too much food for 30 people, but we sent people home with a little baggie of pork and will be eating pulled pork tacos for leftovers the next couple of nights!!
I could not have accomplished this without all of your posts/advice/recipes and most of all without my cookshack smokette!!
I couldn't be more satisfied with the product and the service from Karen and all the other folks at cookshack. I wouldn't be surprised to see a couple more smokette's being shipped to Idaho in the near future, good BBQ is nearly impossible to get here unless you do it yourself!!
Thanks again!!
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