So I had mentioned on other posts that I was planning a significant cook to support the week at the shore (11 or 12 folks).
On the hook (volunteered - it's fun!) to cook pulled pork, turkey and ham.
Started with the turkey (13lb) on Tuesday night. Went into a maple brine (Bryans recipe, just subbed out the white sugar for a cup of maple syrup). In the brine Tuesday night until I got home yesterday. Removed and air dryed in the fridge until this morning - wrapped and will go on the EZQ/Performer tomorrow.
Picked up the two 8lb butts this morning. Rub went on at about 6 (no salt). Then pulled from the fridge around 10, salted and added the remaining rub. Let sit out while I set up the WSM for an overnighter. Went on the minion Humprhey with the Digi II and ET73 to monitor overnight. Went on at 11 reached 250, and now steady for an hour and a half (Yuenglings, Harpoon and Kettle One along the way). Looks like I should coast nicely overnight. Digi II is hould withing a couple of degrees. Used the foil gasket, closed the blower down by half. Foiled pan, no water. Crowned load of Hump with a dimple in the center. Lightly buried 4 smallish chunks of Pecan. Turned the weber chiminey upside down and just loaded enough lump to cover the wire grate. Lit nicely on the Performer.
Loaded the butts on within about 10 minutes of dumping the lit into the center. Digi 2 brought temps up nice and slow. Took about an hour to come up to temp.
Made up the sauces, some NC Red, some Pom/garlic/onion glaze, and a modified Sweet Baby Rays for a dark one.
Now just have to get some sleep, make the aromatics for inside the bird and load it on the EXQ/Performer tomorrow AM. When I pull the butts I'm planning to add some Hump if required and load on the ham.
Looks like I might even get the Forschner 14" tomorrow in time for all the slicing. Going to break everything down into vac bags. I'm basically making the sandwhich grub for the week.
Taking some pics so I'll post once things get caught up.
Research and lessons learned on this site is making all of this easy.
On the hook (volunteered - it's fun!) to cook pulled pork, turkey and ham.
Started with the turkey (13lb) on Tuesday night. Went into a maple brine (Bryans recipe, just subbed out the white sugar for a cup of maple syrup). In the brine Tuesday night until I got home yesterday. Removed and air dryed in the fridge until this morning - wrapped and will go on the EZQ/Performer tomorrow.
Picked up the two 8lb butts this morning. Rub went on at about 6 (no salt). Then pulled from the fridge around 10, salted and added the remaining rub. Let sit out while I set up the WSM for an overnighter. Went on the minion Humprhey with the Digi II and ET73 to monitor overnight. Went on at 11 reached 250, and now steady for an hour and a half (Yuenglings, Harpoon and Kettle One along the way). Looks like I should coast nicely overnight. Digi II is hould withing a couple of degrees. Used the foil gasket, closed the blower down by half. Foiled pan, no water. Crowned load of Hump with a dimple in the center. Lightly buried 4 smallish chunks of Pecan. Turned the weber chiminey upside down and just loaded enough lump to cover the wire grate. Lit nicely on the Performer.
Loaded the butts on within about 10 minutes of dumping the lit into the center. Digi 2 brought temps up nice and slow. Took about an hour to come up to temp.
Made up the sauces, some NC Red, some Pom/garlic/onion glaze, and a modified Sweet Baby Rays for a dark one.
Now just have to get some sleep, make the aromatics for inside the bird and load it on the EXQ/Performer tomorrow AM. When I pull the butts I'm planning to add some Hump if required and load on the ham.
Looks like I might even get the Forschner 14" tomorrow in time for all the slicing. Going to break everything down into vac bags. I'm basically making the sandwhich grub for the week.
Taking some pics so I'll post once things get caught up.
Research and lessons learned on this site is making all of this easy.
