Ideas on feeding 100 people? (graduation party)

[jpowell]

Well, I had several setbacks so didn't get the 3D actually on until 1:48am!  GRRR
I had a hard time getting 2 butts on the top of the 3D without touching the internal prob :-(
I didn't like the bottom butts being so close to the heating element and wasting all the space near the top, but finally gave up and this was the final positioning. 

The biggest problem was that in all my rush and setbacks of the night (long story), I pulled the 4 butts from the fridge and they ended up sitting at room temp from about 11pm.  I had no intentions they'd be warming up from the fridge for almost 2 hours before going in the smoker <face palm>.  I think the internal probes were measuring high 40's to low 50's by the time I hit power on the 3D.
I set the 3D to 240F, set the 4 maverick probes to 170F and went to bed around 3am.
Around 5am probes on the bottom 2 butts started beeping that they had hit 160F IT already!  I was surprised and bummed they got that far so quickly...I assume because they had warmed up so much just sitting out?  I went back out and lowered the 3D to 225F.
Around 9:30am both bottom butts were right at 180F IT...and they stalled there until 11am when I finally woke up.  I went and bumped the temp back up to 235F and they've climbed to 181-183 in the hour since then.  Top butts are both at low 170's IT.
In hindsight, I should have just done 2 butts at a time.
I'm assuming the stuff will still taste fine, but also assuming it will not be the best it could have been.  Will know at some point later today

 

[jpowell]

3D will easily handle 40+ pounds of butts, that's what I would do also, here's a picture with 3 of the 4 butts I smoked all at one time a few months ago.

@kz0m - did you have problems when the top butts getting too close to the internal temp prob?

 

[jpowell]

2:04pm the brined butt hit 190F. It basically fell apart when I lifted it out to put in foil   It's resting.
Other butts were between 175-180F and not really moving so I wrapped them and put back in smoker ... which was not easy as they also were falling apart mostly because the fat caps were sticking to the grates.
So at least nothing is dried out thus far
Now to wait for the foiled butts to hit 190.

 

[DivotMaker]

Jason,

It's not surprising they hit 160 that fast, at all.  Butts will typically climb to that temp really fast, but once they get in the 170s, and stall, the fast climb is over!  Personally, I never foil anything, so I just watch until they come out of the stall, and take them out at 190ish.  With a 4-butt smoke, you could have rotated the shelves halfway through, to keep them more even.

If you're handy with a screwdriver and drill, you can move the box probe to where it should have been to begin with.  The factory messed up, but now all new smokers will have it 1" down from the top.  Check out the Auber Instructions section for How to Install a Permanent Probe (it's at the top).  Really nice getting that thing up out of the way, and the use of a 1" nylon spacer also keeps an extra inch out of the box!

 

[jpowell]

Rats! I freaked for no reason. Live and learn.
I need longer probe wires. They make any shuffling a pain when they are shorter. Actually I just want wireless

Yeah I'll be moving that temp probe soon. What an unexpected pain that was.

Thanks for the continued help!

 

[DivotMaker]

No problem, Jason!  That's what we're here for!

When I first started smoking meat, it totally freaked me out how fast butts and briskets initially climb!  It was like, "holy cow!  My 9 lb butt is going to be done in 4 hours, at this rate!"  Hehe.  Learned not to adjust temps, as the stall would end up lasting longer!  Go with the basics that pork butts are never going to take less than an hour per pound, and as much as 2.  Relax, and enjoy a cold beverage of choice! 8)

 

[jpowell]

My fear was I goofed up by letting the butts warm up for several hours before hitting the smoker.
What's the appropriate time frame between out of fridge and into smoker?
My other problem was setting the maverick to alert at 160F (in case I wanted to foil them)...had I set it to 190 I would have slept and been none the wiser lol.

 

[DivotMaker]

What's the appropriate time frame between out of fridge and into smoker?
My other problem was setting the maverick to alert at 160F (in case I wanted to foil them)...had I set it to 190 I would have slept and been none the wiser lol.

Fridge to smoker?  How long does it take you to rinse, dry, slather in mustard and rub?   There's your answer!

I see why you did the 160 alert, but for me, that would have been the cue to rotate the two shelves, not foil.  Just the way I do things, and I have no problem with folks that foil!

 

[Greenenvey]

Jason,

It's not surprising they hit 160 that fast, at all.  Butts will typically climb to that temp really fast, but once they get in the 170s, and stall, the fast climb is over!  Personally, I never foil anything, so I just watch until they come out of the stall, and take them out at 190ish.  With a 4-butt smoke, you could have rotated the shelves halfway through, to keep them more even.

If you're handy with a screwdriver and drill, you can move the box probe to where it should have been to begin with.  The factory messed up, but now all new smokers will have it 1" down from the top.  Check out the Auber Instructions section for How to Install a Permanent Probe (it's at the top).  Really nice getting that thing up out of the way, and the use of a 1" nylon spacer also keeps an extra inch out of the box!

Will my new #3D have the probe in the new location?

 

[old sarge]

Tony - On the subject of relocating the probe closer to the top:  Would there be any benefit other than space to mount it from the side wall and parallel to the back?  Would temperature accuracy be affected if not close to the center of the smoker? Dave

 

[jpowell]

Well, I'm bummed to report that while the meat is all tender, there's very little taste from the rubs...it's missing that taste pop when you get a piece of bark.
I'm sure there's an explanation, but all I can think is that the juices dripping down from the top pieces was affecting the bottom one?  Doesn't explain the top ones having almost no bark flavor either.
Looks like I bit off more than I could handle attempting 4. 
Now to do a little research on ideas to give it some taste in the crockpots tomorrow.  Jeff from smoking-meat says he puts some rub back on the pork after it's cooked.

 

[DivotMaker]

Jason, that's another reason to rotate halfway through.  Jeff's right - adding a little rub to the meat, when pulled, will put a little kick back in.  What rub did you use, and did you use yellow mustard as a binder?  The pics just didn't look like there was much rub on them.

 

[jpowell]

All that was left of 4 10lb butts ... after 150ish plates were used

I had 4 large crockpots, 1 for each butt/flavor.  I put a small amount of Jeff's rub into each pot along with about 1/2" of apple juice.
I also placed a bowl of Jeff's Rub next the various bbq sauces and instructed folks to grab a good sized pinch or 2 to sprinkle on top of their pork.
This pic after the 1st crock was emptied...

Some people sampled each of the 4 flavors ... the Brined butt was voted to have the smokiest flavor.  The cherry dr pepper butt was perhaps the juiciest.  Some of my foodie friends even said it all tasted very good.

 

[DivotMaker]

Jason, I'd mark this one down as an epic success!  No matter what they "say," the results speak for themselves!  Very nice job, Sir, very nice indeed!! 8)

 

[old sarge]

Chalk that up to a major success.  Congratulations!

 

[jpowell]

Thanks guys.  I think I have a plausible explanation for what happened to the bark having little flavor.  I just need time to type it all out.

 

[kz0m]

3D will easily handle 40+ pounds of butts, that's what I would do also, here's a picture with 3 of the 4 butts I smoked all at one time a few months ago.

@kz0m - did you have problems when the top butts getting too close to the internal temp prob?

Jason,  sorry I'm at this party late.  Sounds like the kids graduation party was a super hit!!
Regarding your question about the meat and the box probe;  yes, I do have temp swings when the meat is closer than 2" away from the probe.  I guess it's the cold meat that messes with the probe and the box temp swings are crazy.  That happened only once, I learned quickly to keep the cold meat at least 2" away from the box probe.  Temp stays where it should be and my 3D is a joy to use!!  Sorry I missed your post over a month ago, my bad ;-)

Carl