PP for co-workers


 
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Brandon A

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A lady I work with gave me two butts to smoke for our Saturday supper (overtime) at work today. They were from the local locker and didnt have a weight on them but I'd guess 4 lbs each. Theyre probably the smallest butts I've done.

I overnighted them and everything went pretty smoothly. This morning they reached 185 (not tender yet) at about 9am, We wont be eating till 6ish so I cut the temp down to 210 for a couple hours to try to stall it a bit, around 11am I cranked the heat back up to around 270 to finish them. The temp rose to 193 by noon and I pulled them off. I really wasnt completely happy with the probe test, some spots were like butter others offered some resistance. I'm hoping that the 5 hour rest and Bryan's 1-1-1 finishing sauce will save them.

The plan is to take them to work in a cooler and wait till 4:30 or 5 to pull them, then throw them into the crock pot, drizzle with 1-1-1 and turn it on low. I'll be keeping an eye on it so it dosent get too hot and dry out.
I'm probably worrying for no reason, just needed to vent a little. This will be the first time tryin the 1-1-1, I think its going to be a big hit. Wish me luck
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Brandon
 
I am not familiar with the 1-1-1 however I would have taken them closer to 200 if you could have. Also Add about 1-2 cups of apple juice to your crock this should help.
 
Rick, I would have let them go to a higher temp, but I was just afraid those little buggers were going to turn into jerky. Maybe I was wrong but it was a judgement call...

Bryan,
I was kind of sweating it when I unwraped those little butts this afternoon. There really wasn't much liquid in the bottom of the foil,...I was just worried.

I pulled them apart and it was what I expected, some of it was dry(ish) some of it pulled nicely. I had the butter/bbq sauce/chicken stock pre-mixed and nuked it a bit, put the whole 3/4 cup worth in and thoroughly tossed the pork. I thought it may be too much at first but it definitely saved the pulled pork. Everyone thanked me for the wonderful meat at work, which is good, but my wife and I knew better
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Moral of this story? Buy the meat yourself. I would have rather had one eight pound butt as opposed to two 4's. Also when I tasted it prior to adding rub/sauce it had a off taste, I'm not sure what it was, (was recently processed 05/08 I think) maybe it was just an old hog, but it was different. Next time someone offers to give me meat, I'll just say give me the money, I'll get the meat
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Brandon
 
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