Raiderstation

Bye week and all so I figured I would give us another topic to discuss for a few days.

Ive developed a rep in my neighborhood for phenomenal smoked pulled pork sandwiches on Halloween night before the kids roll out for trick or treating. A few years ago it started with one pork butt but today I have 4 10lb pork butts in the frig for smoking tomorrow night.

4 10lb pork butts covered generously with Grill Mates Memphis rub and I'll put on the Yoder smoker at 200 degrees around 7:00pm tomorrow night and they will likely roll for 12 to 22 hours.

I'll wake up on Friday morning whenever and insert a couple of instant read thermometers in a couple of the butts just to keep an eye on temps.

No wrap...no spritz..........just let them ride all night and day until they hit around 195-205 IT.......I`ll pull them off and wrap in paper (not foil as my wife hates foil wraps) and then place in cooler and let ride until dinner time. (1-5 hours) Then pull apart

Hawaiian rolls and some sauce as desired and we are good.

Other neighbors supply the bar needs for the night lol

You like sticking things in butts eh? 1 to 4

Xramfan wrote: Wed Oct 29, 2025 8:27 pm Bye week and all so I figured I would give us another topic to discuss for a few days.

Ive developed a rep in my neighborhood for phenomenal smoked pulled pork sandwiches on Halloween night before the kids roll out for trick or treating. A few years ago it started with one pork butt but today I have 4 10lb pork butts in the frig for smoking tomorrow night.

4 10lb pork butts covered generously with Grill Mates Memphis rub and I'll put on the Yoder smoker at 200 degrees around 7:00pm tomorrow night and they will likely roll for 12 to 22 hours.

I'll wake up on Friday morning whenever and insert a couple of instant read thermometers in a couple of the butts just to keep an eye on temps.

No wrap...no spritz..........just let them ride all night and day until they hit around 195-205 IT.......I`ll pull them off and wrap in paper (not foil as my wife hates foil wraps) and then place in cooler and let ride until dinner time. (1-5 hours) Then pull apart

Hawaiian rolls and some sauce as desired and we are good.

Other neighbors supply the bar needs for the night lol

If there is a game 7 it will be on in my garage. I'll have some chili on and be watching the game with my garage door up and a few neighbors passing out candy and enjoying a some hot totties.

It beats answering my door every few minutes and I enjoy the fall evenings.

ToastPatterson wrote: Wed Oct 29, 2025 9:40 pm If there is a game 7 it will be on in my garage. I'll have some chili on and be watching the game with my garage door up and a few neighbors passing out candy and enjoying a some hot totties.

It beats answering my door every few minutes and I enjoy the fall evenings.

I hope there's not a game 7 f[raiders_icon]ck THE dodgers. Hate em.

And baseball needs to install a absolute hard salary cap right now. so teams like the dodgers and yankees can't just keep buying trips to the world series by thumbing their noses at that soft cap bullshit

ELCAraiderfan wrote: Wed Oct 29, 2025 9:50 pm I hope there's not a game 7 fck THE dodgers. Hate em.

And baseball needs to install a absolute hard salary cap right now. so teams like the dodgers and yankees can't just keep buying trips to the world series by thumbing their noses at that soft cap bullshit

Have you seen that graph that shows what percentage each team allocates to their payroll measured against the teams profits?

While the team profits vary the Dodgers spend nearly 80% of their profits into salaries while the SF Giants spend around 60%.

I wouldn’t blame salary cap on that. Maybe just be pissed your team of choice doesn’t spend what you want them to.

ELCAraiderfan wrote: Wed Oct 29, 2025 8:48 pm You like sticking things in butts eh? 1 to 4

What?

Xramfan wrote: Wed Oct 29, 2025 10:01 pm Have you seen that graph that shows what percentage each team allocates to their payroll measured against the teams profits?

While the team profits vary the Dodgers spend nearly 80% of their profits into salaries while the SF Giants spend around 60%.

I wouldn’t blame salary cap on that. Maybe just be pissed your team of choice doesn’t spend what you want them to.

Nice try but that is a Bullshit excuse/dodge of the reason for a salary cap. Doesn't matter about profits which give big market clubs like NY and LA a huge advantage over all other teams in being able to acquire very good to great players. There has to be a hard cap so that all teams can compete.

But I doubt it will happen as baseball like the NBA wants big market teams to be the best and have the best players since both sports viewership keep falling every year.

Exactly why Dallas traded Doncic to the Lakers. Was the same reason the Bucks traded Jabbar to the Lakers back in the 70's after the Bucks got their Championship.

So in conclusion your team profits excuse is BS. nice try though

Working

Xramfan wrote: Wed Oct 29, 2025 10:03 pmWhat?

Every now n then that idiot decides to show up. Idk how he's not perma-banned yet. You see where his mind went right? I wonder why.

For Halloween for the first time in a few decades our lights will be off. I have a one year old pup who is easily startled so we are being respectful of that so no distractions of doorbells going off.

I am also just going to order Jets Pizza and relax. Might have a drink or two, it is the weekend after all.

Xramfan wrote: Wed Oct 29, 2025 8:27 pm Bye week and all so I figured I would give us another topic to discuss for a few days.

Ive developed a rep in my neighborhood for phenomenal smoked pulled pork sandwiches on Halloween night before the kids roll out for trick or treating. A few years ago it started with one pork butt but today I have 4 10lb pork butts in the frig for smoking tomorrow night.

4 10lb pork butts covered generously with Grill Mates Memphis rub and I'll put on the Yoder smoker at 200 degrees around 7:00pm tomorrow night and they will likely roll for 12 to 22 hours.

I'll wake up on Friday morning whenever and insert a couple of instant read thermometers in a couple of the butts just to keep an eye on temps.

No wrap...no spritz..........just let them ride all night and day until they hit around 195-205 IT.......I`ll pull them off and wrap in paper (not foil as my wife hates foil wraps) and then place in cooler and let ride until dinner time. (1-5 hours) Then pull apart

Hawaiian rolls and some sauce as desired and we are good.

Other neighbors supply the bar needs for the night lol

I need your address so I can come over

Me and the wife will do our usual, pass out candy to the trick or treaters as we usually get quite a bit of kids. It's about the only time of the year that we enjoy kids!

Xramfan wrote: Wed Oct 29, 2025 8:27 pm Bye week and all so I figured I would give us another topic to discuss for a few days.

Ive developed a rep in my neighborhood for phenomenal smoked pulled pork sandwiches on Halloween night before the kids roll out for trick or treating. A few years ago it started with one pork butt but today I have 4 10lb pork butts in the frig for smoking tomorrow night.

4 10lb pork butts covered generously with Grill Mates Memphis rub and I'll put on the Yoder smoker at 200 degrees around 7:00pm tomorrow night and they will likely roll for 12 to 22 hours.

I'll wake up on Friday morning whenever and insert a couple of instant read thermometers in a couple of the butts just to keep an eye on temps.

No wrap...no spritz..........just let them ride all night and day until they hit around 195-205 IT.......I`ll pull them off and wrap in paper (not foil as my wife hates foil wraps) and then place in cooler and let ride until dinner time. (1-5 hours) Then pull apart

Hawaiian rolls and some sauce as desired and we are good.

Other neighbors supply the bar needs for the night lol

Put out some smoking recipes/tips bro. I will try this one. I am relatively new to smoking. The amount of info (dry brine, wet, rubs, paper, foil, etc.) is mind boggling.

We go dark Halloween night. We live in an older neighborhood so there aren't really very many kids around. Probably get Jersey Mike's, put on the college games and begin the removal of the Fall decor to make way for Christmas. Or possibly watch a Halloween themed movie.

RI RAIDER wrote: Thu Oct 30, 2025 5:15 am Put out some smoking recipes/tips bro. I will try this one. I am relatively new to smoking. The amount of info (dry brine, wet, rubs, paper, foil, etc.) is mind boggling.

Bone in pork shoulder is a very easy cook with a ton of margin for error so these are great practice.

Pat dry the pork shoulder

Rub a coating of mayonnaise as a binder (optional)

Try a packet of Grill Mates Memphis Rub and put on all sides of the roast. Don’t worry about too much as it can take it. I use a whole packet

Let sit for 30 minutes or so while you get your smoker to 200 degrees.

Place on the smoker fat up or down doesn’t matter and go to bed.

In the morning insert a meat thermometer to keep track of temp and it’s ok to bump the temp to 225-250.

Let it go until an IT of 200 or so.

At 200 I remove and wrap with butcher paper, set it in a small cooler with a couple of old towels and let it rest a minimum of an hour. If you are in a hurry, you can take it off the grill and place on counter with a loose sheet of foil but I’d still let it rest at least 30 minutes.

Resting in a cooler pork butts and briskets will stay very hot for hours. I’ve read up to 6-8 hours if the temp remains above 145.

Then pull it shred it and enjoy

ETA: I’ve had shoulders be done in 12 hours and I’ve had shoulders stall for hours and not come up to temp for 20 hours. Meat does what meat wants to do. Stay patient and don’t panicking by throttling up the temp. Low and slow is best. Some folks push the stall by wrapping tightly in foil. Nothing wrong with that but I don’t bother. I just wait it out

Here’s a guy that has excellent videos and tips and where I started.

Thanks Xramfan!!!!