Pork, sauce and anxiety

[Puff]

The day will be here on Saturday when my ability to cook and run the smoker will be tested before a crowd. I've been both excited and anxious particularly when my friend spent $300.00 for pork.

Thank you for the advice and Gizmo suggested to do the pulled pork during the week to reduce the stress on the day of the event...with 4 butts done, I went to go get the camera but it was too late, they had them shredded and ready to fill the pans. Here's a picture of a platter...spices...and rub

only 27 slabs to worry about on Saturday

[The Czar]

Well it looks good....you sent my sample for quality control right?


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[Pete Mazz]

Lookin' good!!

Send some coleslaw with mine please!

[Grabber70Mach]

Looking great, best of luck on a successful Smokin'.

From infinity and beyond

[Big T]

[Puff]

Thanks all.... Made 5 different BBQ sauces today. Nice that they only simmer about 30 minutes. Mixed up 2 different kinds of rubs and in the morning will be heading to my friends house to light the fire and pull the membrane off of 27 slabs. Supposed to be only 82 degrees, what better day to sit by the fire....

[Pete Mazz]

You got the perfect day for it. I'm cooking for my neighbors 50th B'Day party but it's mostly just boiling water. Snow crab legs and shrimp.

[SoloQue]

I like the idea of having the butts done in advance. No need to stress over different cook parameters, 27 slabs will keep you busy enough. I'd suggest getting smoker 100 degrees over target temp to compensate for loading that much poundage. Hope you have a great smoke!

[Puff]

ThAnk you Solo,

Here's where we are at 3:30pm been at 240 all day two hours to go in foil then 1 hour nofoil
Hoping they are tender added 4 oz of apple juice to the foil