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BBQ Bandit

Cooking on a Lang - for 150!

Technically the host asked to cook for a July 5th (Friday) party... so dropped off the smoker Thursday afternoon.



Ten pork butts and one brisket packer on the Lang @ 1:00 AM for a 6:00 PM service.




The scent of BBQ was marvelous at sunrise...



To save the brisket's color... did wrap it once at a deep mahogony tempting color.


Just to make things interesting... ramped up the temp and added 6 racks at 12:00 noon.





The butts and brisket were pulled during the early afternoon once probed tender.

Transferred the ribs to the upper rack for the fourth protein at 4:00 PM... wangz!!!





No one walked away hungry....
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mr.piggy

mr.bandit  great looking bbq.can I hang on your coat tales. I tried 3x to cook pulled pork with no success. my wife has a crock pot receipe it comes out great every time.   my pork is dry and hard  inside temp. reads say 185 f   help  tks  vincent
BBQ Bandit

The magic for pulled pork doesn't happen until the temperature reaches tenderness between 195 - 205 degrees. The key is checking the center of the butt/shoulder with a thin probe. If you press the probe and you still feel resistance... let it ride longer.

The butt is a mass of muscles held together with connective tissue which will render away once the heat will reach the core over enough time and heat. Double check your pit for proper temp readings... because most low dollar thermos are far from accurate. .. throwing a curveball at you unnecessarily.
mr.piggy

[quote="BBQ Bandit:1820"]The magic for pulled pork doesn't happen until the temperature reaches tenderness between 195 - 205 degrees. The key is checking the center of the butt/shoulder with a thin probe. If you press the probe and you still feel resistance... let it ride longer.

The butt is a mass of muscles held together with connective tissue which will render away once the heat will reach the core over enough time and heat. Double check your pit for proper temp readings... because most low dollar thermos are far from accurate. .. throwing a curveball at you unnecessarily.[/quote]
 thanks for fast reply  I am going to try it again maybe Saturday.if I do not go to the wildwood n.j.  bbq fest.  thanks again  vincent
mr.piggy

hey sir one more question  can you tell me what temp. you bbq your pork at. cause I ran my patio 36 at app 225 f  maby way to long on the cook app15 -16 hrs    butt weight 6-7 lbs   thanks again  vincent
Gariun

I usually run mine at 250-260 for about 9 hours.. Hope that helps. I know its a little hotter than most like to cook at.

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