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Recent content by ryaninmichigan
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I don't usually take the time to take pics but I did this time. 7 pound butt went in the smoker Saturday.
Here she is out of the package.
All rubbed up.
Wrapped up tight for a night in the garage fridge.
Smoked the first 4 hours around 260 until I hit 160 IT which is when I took this...
The pork wont be the only meat. We will have chicken and lots of side as well. I might do three 7 ounders though. Better to have to much I know lots of people that weill eat the left overs.
Anyone tried to cook ahead of time and freeze pulled pork for later?
I have to cook for 30 people the end of June. I am figuring on 2, 7 pound bone in butts. I was kicking around smoking one at a time and freezing after it has been pulled. Anyone ever try this?
I tend to smoke more if anything from now until spring. Salmon fishing, goose hunting, deer hunting, they all seem to drive smoking. I have a few buddies that we all get together in December and make sausage. I made summer sausage last year and the wind chill was around -10 f.Good times.