Pulled Pork Question

pulling-pork · Apr 21, 2015

Ok all you smoking pros I have a question. My son is graduating high school in two weeks this coming Saturday. I am going to be doing 80 lbs. of meat in two days. My smoker will only hold four 10# pork butts at a time that's why I am doing it in two days. I am starting on Thursday Morning for the 1st smoke and Friday morning for the 2nd smoke. Here is my idea I am going to smoke them at least nine hours and then I will finish them off in the oven at 230 F. I am planning on it taking roughly 15 hours of total cook time. I will wrap them and put them in a cooler. Before I go to bed I will unwrap them remove the fat cap and put in a zip lock bag and refrigerate. Friday I will do the same thing and on Saturday I will pull them and put them in a roaster to serve on Saturday night. How does this sound? If you have any ideas feel free to share this is the 1st time I have done anything like this.

bmaddox · Apr 21, 2015

I like to pull the pork after it has rested then vacuum seal it with some of the saved drippings. Then I reheat it in simmering water. Reheating in the vacuum bag will keep all the juices in so it doesn't dry out. When you cut the bag open it will be nice and steamy like the day it was cooked.

pulling-pork · Apr 21, 2015

bmaddox thanks for the reply unfortunately I do not have a vacuum sealer so that isn't going to work. That's a good idea though. I will be saving the drippings and using it as a sauce after the fat is removed.

bmaddox · Apr 21, 2015

Pulling-Pork said:
bmaddox thanks for the reply unfortunately I do not have a vacuum sealer so that isn't going to work. That's a good idea though. I will be saving the drippings and using it as a sauce after the fat is removed.

Since that is the case I would leave them whole, then heat them in the oven covered in foil until warmed through and use the drippings to moisten it after pulled (or use a finishing sauce if you don't have enough drippings)

okiedave · Apr 22, 2015

Pulling-Pork said:
bmaddox thanks for the reply unfortunately I do not have a vacuum sealer so that isn't going to work. That's a good idea though. I will be saving the drippings and using it as a sauce after the fat is removed.

If it's only going to be one day's delay, a big Ziploc bag ought to do just fine.

pulling-pork · Apr 22, 2015

OkieDave said:
If it's only going to be one day's delay, a big Ziploc bag ought to do just fine.

Should I pull them 1st or put them in the fridge whole?

Rafter H BBQ · Apr 22, 2015

Pulling-Pork said:
Ok all you smoking pros I have a question. My son is graduating high school in two weeks this coming Saturday. I am going to be doing 80 lbs. of meat in two days. My smoker will only hold four 10# pork butts at a time that's why I am doing it in two days. I am starting on Thursday Morning for the 1st smoke and Friday morning for the 2nd smoke. Here is my idea I am going to smoke them at least nine hours and then I will finish them off in the oven at 230 F. I am planning on it taking roughly 15 hours of total cook time. I will wrap them and put them in a cooler. Before I go to bed I will unwrap them remove the fat cap and put in a zip lock bag and refrigerate. Friday I will do the same thing and on Saturday I will pull them and put them in a roaster to serve on Saturday night. How does this sound? If you have any ideas feel free to share this is the 1st time I have done anything like this.

Just my opinion, but after smokin I'd rest, pull & put in the fridge.... Then I'd put in crock pots or your roaster on lower heat at least a few hours before your meal....I'd also add a little apple juice to it ! I do this quite often with PP & it works awesome ! Thumbs Up

Nice job as well starting early as some butts can be stubborned... Good luck & post pics if ya can, we'd like to see them !

foamheart · Apr 22, 2015

I agree with all said. I did a butt this weekend, I didn't stress over how long it took. Butts really like the time in the reefer, just before i put the shredded meat in and ziplock or close the tupperware lid I add some finishing sauce.

Nice thing about finishing sauce, is when used properly no one really realizes its there. They only realize that its the best pulled pork they ever had. It allows you to control the moisture level, while adding some flavors that will completely blow away your taste buds when its accompanied with some BBQ sauce.

I personally like JJ's, everyone does a bit of a modification to suit themselves. Me? I add some honey, some apple cider, apple cider vinegar, and some of the de-fatted collected dripping from the smoke. Even the pickest eaters will be comming around for seconds.

Speaking of seconds, Don't go wild with those big seamee seed buns. Use the small ones. The Pulled pork is so good everyones eyes will be bigger than their stomach. The second half of the second bun and meat will be pitched by all but the graduating boys....LOL . Hey if they want three its OK, but try to conserve on waste. Small buns are a good thing.

A steam dish works fine on of those big crock pots does too. Its slow warm and hold the moisture great. You can readjust the meatwith another bit of finishing sauce just begore serving so everything comes out perfect.

Great Finishing sauce recipe, search engine "JJ's Finishing sauce" Try it, then add what you think to make its yours.

Bon Chance and congratualtions Dad!

bmaddox · Apr 23, 2015

A crock pot can work great just keep an eye on it. Some crock pot models still get hot enough to boil water on the low setting which could dry out the meat.

pulling-pork · Apr 23, 2015

Great advice guys thanks to all! I have a much better plan now.
Larry

drewed · Apr 23, 2015

80#? Thats a lot of meat! Did you invite 150+ people?

hillbillyrkstr · Apr 23, 2015

After they've rested pull them, bag, and refrigerate.

pulling-pork · Apr 23, 2015

Drewed said:
80#? Thats a lot of meat! Did you invite 150+ people?

Yeah around 200 maybe a little overkill but I would rather have more than not enough. It won't go to waste.

pulling-pork · Apr 23, 2015

I am also gonna try smoking the 1st four naked & catch the drippings. I always wrap in foil but I never get a good bark. I can always go back to wrapping the 2nd four if I don't like how it turns out. I will post pics

foamheart · Apr 23, 2015

Pulling-Pork said:
I am also gonna try smoking the 1st four naked & catch the drippings. I always wrap in foil but I never get a good bark. I can always go back to wrapping the 2nd four if I don't like how it turns out. I will post pics

I have never had a problem with a bark, even when I've done butts with no rub at all. Forget the foil. 203 is my magic number but sometimes I get the rare occassion to pull early. ALWAYs use the toothpick test, in and out like warm butter, you'll only regret the time you don't use it.

Bark, I never foil. Foil is evil IMHO, Its made for min. wage caterers servers. Just kidding.

When you take your meat out the smoker, I set it in a pan/tray and set it on the kitchen counter and cover with a dish towel (just in case there's a fly that sneaked in while cooking). You can let it sit from 30 mins. to 3 hours. You are only wanting the meat to cool enough to reabsorb or redistribute the juices. Then just tear that hummer apart. Bark will be slightly dry if you like slightly dry bark. I always set it aside in a special bowl. Not everyone is a bark connoussier (Thats probably not spelled right, but close enough for for a country boy).

That way others who really like bark can enjoy it. I usually find that when serving folks, some will pop a piece in there mouth and you can watch as their face lights up and the smile grows. Its the reason we all cook. A million back slaps and Oooo and Ahhhh.... can't equal that one smile.

I just wemty out and took a butt out the smoker,while typing this.

006.JPG

foamheart
Apr 23, 2015

10 lb butt; 218 degrees, 203 IT, 20.5 hours.

On the counter, I tie mine so they are easier to handle.

009.JPG

foamheart
Apr 23, 2015

And covered

010.JPG

foamheart
Apr 23, 2015

A little bit of that fat cap bark just happened to fall off on the floor.... so as not to waste it........

pulling-pork · Apr 23, 2015

Foamheart thanks for the tips and the pics the pork looks amazing.

foamheart · Apr 23, 2015

Yours will too. Just remember its about the smoker and the pork, you are more like an observer.

It was going to be sausage but my week got wild.

Oh BTW I do have bigger pits, I just don't use 'em that much anymore.

shakinbakin · Apr 23, 2015

I'm smoking a pork tonight for the Richmond NASCAR race this weekend. Leaving tomorrow morning to take the camper up. This post is exactly what I was looking for thanks!
I have JJ's and love it!

pulling-pork · Apr 23, 2015

Richmond that's awesome I have never been to a Sprint Cup race but hoping to go someday. Dale Jr. fan here.

davidhef88 · Apr 23, 2015

My propane smoker goes to Watkins Glen with me every year. Usually do some ribs, butts, and fatties.

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