Mmm, pulled pork

Despite my inability to actually publish my blog post last night when I wrote it, today has been good! I got up at 5am to take the rubbed butts out of the fridge to warm up. Around 6am I went out and fired up the smoker, and joy and success! It actually got hot this time! Since the 12lb butt was actually two pieces of meat, one about 5lbs and the other 7lbs, I put them on separate racks and popped them in. This time since we're having so many different smoked meats, I decided I wanted to keep it simple and just do one wood per meat. The pulled pork got pecan wood, which I just love. It's not quite as strong as a hickory or a mesquite, but it gives a good flavor.

I started this so early because I was afraid it was going to take 18 hours to cook. It was mostly hands off -- I did have to change the drip pan around 1:30ish, but other than that, not much to do. The temp held steady, and even went a little on the hot side -- I was aiming for 220ish, but it got up to 250 at times, probably because it was 95 degrees outside. I decided to poke around with instant read thermometer around 5pm. Clearly getting readings up to 200, so it's done! I pulled both of the butts out and they were falling apart. I snuck a taste, and it's wonderful, and moist. Big success!

Tomorrow I'll smoke the two 5 to 6lb briskets that I got. They are currently marinating in an absolutely delicious mix of apple cider vinegar, worcestershire, garlic, paprika, pepper, salt, brown sugar and olive oil. I picked up some Jim Beam oak barrel smoker pucks today at Bass ProShops, and I think that will complement the brisket quite nicely.

Saturday, I'll smoke the turkey that I've yet to procure. That will be brined tonight and be ready to go by Saturday morning. Tomorrow I'll cook the desserts: scotcheroos and a few other things. Saturday morning I'll finish up the dessert offerings and make the corn salad and prep veggies. Then some artful arranging of spaces and a quick shower... then magic!