I have to cook 80# of pork butts for a friend. Here is my question, In comp. I wrap the pork at 160-170 and finish at 195. I want to skip wrapping, How much longer will it take? Fec100 @ 250.
Bill
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bill,
hope this helps.
for the farmers market i have been doing butts the way you are talking about.
my method is this
1-i use disposable aluminum hotel pands full size.
2-i put a "french fry rack" in the bottom of that.
3-i put 2 seasoned butts into each pan .butts are in the 10-12 lb range.
4 i smoke for 4 hours at 145-165(i start at 10am)
5-i kick my heat to 250 just like you do(for me this is around 2pm)
6-right before i go to bed at 10pm i put foil over each pan and set my remote alarm to go off at 191, so far this has gotten me up at 4am really consistantly which is good because i have to start our breakfast menu items at that time.
7- so starting at 10am smoking, kicking heat to 250 at 2pm, covering at 10pm and alarm going off at 4am that gives me a total time of 17 hours.
i guess i could shortten my smoke time but it is what our customers have been wanting.
i came up with this method to reduce cleaning time and it saves me a lot of that.
the health inspector saw it in action at the farmers market the week before callahan and really liked it too.
hope it helps you some
jack
hope this helps.
for the farmers market i have been doing butts the way you are talking about.
my method is this
1-i use disposable aluminum hotel pands full size.
2-i put a "french fry rack" in the bottom of that.
3-i put 2 seasoned butts into each pan .butts are in the 10-12 lb range.
4 i smoke for 4 hours at 145-165(i start at 10am)
5-i kick my heat to 250 just like you do(for me this is around 2pm)
6-right before i go to bed at 10pm i put foil over each pan and set my remote alarm to go off at 191, so far this has gotten me up at 4am really consistantly which is good because i have to start our breakfast menu items at that time.
7- so starting at 10am smoking, kicking heat to 250 at 2pm, covering at 10pm and alarm going off at 4am that gives me a total time of 17 hours.
i guess i could shortten my smoke time but it is what our customers have been wanting.
i came up with this method to reduce cleaning time and it saves me a lot of that.
the health inspector saw it in action at the farmers market the week before callahan and really liked it too.
hope it helps you some
jack
Looks good Jack, Thank you for taking the time to respond. What I'm trying to eliminate is the the foil. I love those foil pans it sure eliminates a lot of clean up. We don't need a wash station at comps. omly wash the racks {at home), amd knives ect. in the motor home.
Bill
Bill
no problem glad i could help
still feel like i owe you for the campers world honda generator heads up last september
jack
still feel like i owe you for the campers world honda generator heads up last september
jack
Bill,
I cook 12 butts at a time for customers in the following manner:
I cook overnight starting at 6 PM. I start the FEC on smoker for the first two hours. Then 180 for the next two hours and then 240 for the remainder. The butts tend to come off starting at 8 AM the following morning. I do put a remote Maverick therm probe in the smoker at 10 PM and set the range for 280 on the high side and 210 on the low side. Not that I get that kind of swing but I don't want to get up unless it goes outside of this range.
Hope this helps.
John
I cook 12 butts at a time for customers in the following manner:
I cook overnight starting at 6 PM. I start the FEC on smoker for the first two hours. Then 180 for the next two hours and then 240 for the remainder. The butts tend to come off starting at 8 AM the following morning. I do put a remote Maverick therm probe in the smoker at 10 PM and set the range for 280 on the high side and 210 on the low side. Not that I get that kind of swing but I don't want to get up unless it goes outside of this range.
Hope this helps.
John
Thanks John. On my unit somke is about 185, but it should work. It should take about 12-14 hours. When you cook 12 are you going 3 on 4 racks, and is there a big diff top to bottem?
Bill
Bill
Bill you can look at 4-6 hour more depending on how large the butts are. I can tell you that when I wrap at 160 they take about 1 1/2 hours to finish at 225-250.
Craig
Craig
Bill,
I cook four on each of the top three racks. The third rack from the top is the hottest along with the left side. As those finish, I move others down to that spot for finishing.
John
I cook four on each of the top three racks. The third rack from the top is the hottest along with the left side. As those finish, I move others down to that spot for finishing.
John
Thanks to all, for the help. It's off to sams.
Bill
Bill
Jack,
French fry rack? What is that?
Thanks,
Joe
French fry rack? What is that?
Thanks,
Joe
joe,
what they are are stainless steel inserts that go into hotel pans to drain fried foods. looks like a grid made of thin wires and it has a set of 2 legs that keeps the grid up off of the bottom of the pan. i picked 4 more of them up today and my cost was 4.10 each.
jack
what they are are stainless steel inserts that go into hotel pans to drain fried foods. looks like a grid made of thin wires and it has a set of 2 legs that keeps the grid up off of the bottom of the pan. i picked 4 more of them up today and my cost was 4.10 each.
jack