60 pounds of pork butt to day q view along the way

Discussion in 'Pork' started by 7outof10, Jun 24, 2008.

  1. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    well my first load of buts i put in the oven around 12:30 are only 175 they where 165 when i put them in there
     
  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Sweet post! What a way to spend a work day! Can't wait to see the big ol' pulled pile!
     
  3. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    well here is the sceond round it is at 137 when i took theses pics








    and the first round is at 179 in the oven
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looking good thats alot of pork to pull but well worth the effort when its all over.
     
  5. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    ya i think im going to kind of do a pull and chop thing .....more on the pull side with just a little chop over it to cut it up a little
     
  6. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    well i just took the first one out of the oven started at 4:30 am and done at 4:20
     
  7. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    i dont have enough coolers for all of them so im just going to rap them up in a bunch of towels
     
  8. capt dan

    capt dan Master of the Pit OTBS Member

    You fixin to get real bizzy soon![​IMG]
    Heres a lil hint, pull the foil open a bit at one end of the butt, and drain it into a measuring cup or something you can see through, glass or clear plastic. After you drain it, then set in down still in the foil and pull out the bone, should come out clean. Now take tongs or big fork and break it into 3-5 pieces, and seperate. then start working on one piece at a time as they cool. It will be very hot in the center of those pieces for 10-15 minutes. While you do this put that juice in the freezer. when you are all done pulling and the meat is still warm, take that juice out and skim the fat offf the top, it will look like wax, then pour the remaining darker juice back onto the pulled meat and mix it up! Bag it an let sit on the counter while ya get ready for the next round. If you are gonna add a finishing sauce, add it to the meat before ya bag it.
    When the bag finally cools down, then put it in the fridge!

    Hope this helps!
     
  9. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    well here is the first one that i opened up .......it is funney this one got done 1 and half hours before any of the other
     
  10. capt dan

    capt dan Master of the Pit OTBS Member

    Well, how's it taste! Come on Man! whats the skinny! Geeze already![​IMG]
     
  11. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    well here it is the first one all pull wiht the juce next to it and my god it is good





    there are 6 and half pounds when all done there and that was a 8 pounder
     
  12. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    now i only got 6 more butts to go
     
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome and a good yield
     
  14. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    well more are comeing off now im not going to post every pic lol they all look the same
     
  15. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    7-10 this looks like it's going to be a fun, yet long, smoke for ya. The pics were great and I've enjoyed spotting the fun stuff on the dining room table [​IMG] . Keep up the TBS and hope all turns out well for ya!
     
  16. capt dan

    capt dan Master of the Pit OTBS Member

    Dad always told me, "no two butts look the same". Are you saying dad was wrong?[​IMG]
     
  17. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    well here is the sceond one half pulled
     
  18. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    and i must add that the smoker is still going and it has been going since 4:30 this morning and all on one 20 pound propain tank and still going strong
     
  19. cbucher

    cbucher Meat Mopper

    Man thats alot of smoking, but great job.
     
  20. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    well here are 3 butts
     

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