Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: Chasinsparks on February 02, 2017, 08:01:49 PM
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Going to be using my New Mak 2 Star for the first time on Saturday night, I'm doing a 14 lb pork shoulder for some pulled pork. The outside temperature is supposed to be around 26 degrees Fahrenheit do you guys see any problems I should be aware of?
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Should not be a problem. Mak can power through just about anything. Post some pics. Good luck
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Yep, what pappy said!
When the temps dip down, you'll burn a few more pellets, but that's OK. Just set it and let it do its thing.
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Thank you for the replies :thumbup: :thumbup:
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Yep, what pappy said!
When the temps dip down, you'll burn a few more pellets, but that's OK. Just set it and let it do its thing.
Set the pellet boss. Put the meat on with a probe and have a cocktail.
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Yep, what pappy said!
When the temps dip down, you'll burn a few more pellets, but that's OK. Just set it and let it do its thing.
Set the pellet boss. Put the meat on with a probe and have a cocktail.
That is the plan, just set up WIFI Mobile... I'm guessing 14lb Shoulder will take about 14+hours.. Lot of cocktails in between.
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Yep, what pappy said!
When the temps dip down, you'll burn a few more pellets, but that's OK. Just set it and let it do its thing.
Set the pellet boss. Put the meat on with a probe and have a cocktail.
That is the plan, just set up WIFI Mobile... I'm guessing 14lb Shoulder will take about 14+hours.. Lot of cocktails in between.
Give yourself lots of extra time. You can hold it for many hours after you pull it. Foil, towel, cooler.
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Give yourself lots of extra time. You can hold it for many hours after you pull it. Foil, towel, cooler.
X2
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Yep, what pappy said!
When the temps dip down, you'll burn a few more pellets, but that's OK. Just set it and let it do its thing.
Set the pellet boss. Put the meat on with a probe and have a cocktail.
That is the plan, just set up WIFI Mobile... I'm guessing 14lb Shoulder will take about 14+hours.. Lot of cocktails in between.
I am thinking you will need more than 14 hours - but that is somewhat dependent on what temp. you are cooking at - and what your desired or target temp. is. Most folks will say 195F-to 205F. My method is not as dependent on temp - but doneness. If the bone is well exposed and I can wriggle it, and I can probe it with a long probe easily - with little to no resistance ( use a skewer, or temp probe from your instant read thermometer ) - I know I can truly "pull" the pork. Not rip it forcefully from the bone in large chunks - then have to chop it with a knife - that is not done in my book... so, time is o.k....but it will not give you the whole picture of doneness. Temp. is a frame of reference - a starting point. But testing, feeling, probing. THOSE will give you "the rest of the story". ;) ;D
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Thank you all for the replies and suggestions, I just put them on for my 1st cook on the new Mak 2 Star we will see what happens attached is the before pic with more to follow thanks again you guys rock!!
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Good luck! The Mak won't let you down
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Looks good so far. Because you have split it, that will help reduce your cooking times considerably. Half the thickness is not half the cooking time tho...so - keep checking the meet temp. Do you have any probes for you MAK controller?
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Thanks again, just over 15hr and I think I'm going to have some happy game day guess. decided to do some Jalapenos too. I think the game day party crew will be satisfied for sure.
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Oh yeah!
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Nice job!
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Nicely done-- bet those were some very happy guests!!
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It was a complete success, from the meat being nice and moist, and the kicking the taste buds into overdrive and the Jalapenos nice flavorful. Thanks to all for the advice and tips