My wife informed me last week that we were going to a party on Saturday and oh by the way you are providing the pulled pork. So Friday I headed up to Sam's and picked up a two pack of butt's weighing almost 19 pounds total. I wanted more smoke on these than I get with just the SRG so my plan was to put them in the Bradley for 5 hours of Pecan smoke (did 5 hours just to use up the last of that box) then move to the SRG to finish. I shared my plan with Tommy (TMB) who advised me to make the switch when they got to 165 IT to finish up.
I kept it simple by just using my go to Texas Style Steak Seasoning as a rub. I got a late start and put them in the Bradley at 9 PM with the temp at 230 and a cake pan of boiling water on the bottom rack to help with heat recovery and catch drippings, every 3 hours I rotated them front to back and top to bottom. At 930 AM they were still in the stall at 148/151, since I had to have time to FTC and pull before we left at 430 PM for the drive over to Ft Worth I used my "text a friend" lifeline and got with Tommy for some options. He suggested putting them in the SRG immediately which I did. At 2 PM the top butt was at 205 and the bottom at 199, I was going to follow Tommy's instructions and move the bottom butt up to the top to finish to 205 but it was falling apart so bad that I just went ahead and FTC'd both of them till 4 PM.
I didn't manage any pictures until I opened them up to pull, here they are at unwrapping, the bones slid right out with no issues.
All Shredded up, for anyone who follow's Tommy's SRG method when he says take it to 205 believe him. The one I pulled at 199 was excellent and pulled easily but I could tell a big difference between that one and the one that made it all the way to 205
For the party I filled my warmed up crock pot with all but 4 pounds which I vac sealed for future use, I mixed about half a bottle of Stubbs original into the crock pot and prepped a condiment bottle with the rest of the Stubbs so people could go as heavy or light as they wanted on the sauce. I took Hawaiian rolls for everyone to make sliders with.
There was ham and pork ribs at the party brought by another guest along with sides, the pulled pork went over so well that I only brought about 2 pounds home and there were only 14 guests at the party so a big thanks to Tommy for the assist and save at the end.
