8 butts with q-view

Discussion in 'Pork' started by newbeestl, Jun 22, 2009.

  1. newbeestl

    newbeestl Fire Starter

    With tips and tricks I'd gathered from here, I attempted my first big smoke this weekend for a party next weekend. It was a lot of work, but I think it's going to be worth it.

    I started with 8 butts rubbed down with Jeff's rub Thursday night. Total weight was 65 lbs.


    At 4:00 Saturday morning I put 6 in my new propane GOSM. The other 2 went in my MES. Sorry, somehow forgot to take pics of the MES ones. You can really see here how the top ones baste the bottom ones. I rotated the racks around to get even heat on them.


    They all got wrapped in foil at 155 around 11:00. By rotating them around, I managed to finish them all to 200 at about the same time. They all went into a cooler at 3:00. Here is a pic right before pulling.


    Here they are again about 45 minutes later.


    I then put it all in the fridge to cool down. Then Sunday I vacuumed sealed it and froze it since the party isn't until next Saturday. My plan is to heat these bags up in a turkey fryer with hot water. Maybe get it close to boiling but not boil it. Then it will go into a roaster with some of the juices I saved. Here it is vacuumed sealed. 42 lbs of finished product.


    I'll post up next Monday with a report on how it went. Wish me luck!
     
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Dang, nice job. What a feast. Points for you in this one...
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    That's a lot of pork. It all looks great. POINTS! for pulling off a nice large smoke.
    [​IMG]
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job! [​IMG] Looks like it turned out great. [​IMG] for your first big smoke.
     
  5. littlechief

    littlechief Fire Starter

    Very impressive, nice job. [​IMG]
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Quite an accomplishment.[​IMG][​IMG]
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great job! The PP looks perfect![​IMG]
     
  8. jdt

    jdt Smoking Fanatic SMF Premier Member

    nice pile of pp there
     
  9. 9manfan

    9manfan Smoke Blower

    Thats a nice pile of PP,,, looks very good,, You had two of the butts in the MES,, how many butts do you think you could smoke in the MES, I've got a party coming up in August and wondering how many butts a person could smoke at once in a MES
     
  10. newbeestl

    newbeestl Fire Starter

    Thanks for all the props!

    I might try 3 smaller ones or 2 big ones. I could tell my MES was struggling to hold 240 when the meat was soaking up the heat. I have a feeling the connectors in mine are failing though so you might have better results with yours. I'm going to pull the back and take a look at my connectors before I try to use it again.
     
  11. oneshot

    oneshot Master of the Pit SMF Premier Member

    Great lookin pork!!!!!![​IMG] What was the address of the party?[​IMG]
     
  12. rivet

    rivet Master of the Pit OTBS Member

    OUTSTANDING smoke there, you did a fine job! I'm sure it's gonna taste as good as it looks, since those butts were magazine-perfect. Congratulations.

    [​IMG]
     
  13. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Definately a winner! You'll have no problems with the plan for reheating and adding the stock back to the PP. You're on the right track there.

    Nice work, all the way through!

    Eric
     
  14. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    I freeze mine as well and reheat in hot water. I make up smaller bags so I can have BBQ in the middle of the night if I want. Looks good, and I like the basting part and the picture really shows it....
     
  15. newbeestl

    newbeestl Fire Starter

    Just wanted to post an update after the party. Everything worked great and the pork was awesome! I heated the bags up in hot water in a big turkey fryer pot outside. I didn't boil the water but I got it about 200 degrees. The meat was in the water for about 45 minutes and it heated up good. Then I put the bags in a cooler and brought them to the party. I then put them in a pre-heated roaster at the party. I thought the meat tasted every bit as good as it did the day I made it. I won't hesitate to vacuum seal and reheat pulled pork again. [​IMG]
     
  16. bbrock

    bbrock Meat Mopper

    Congrads!! Looks really good I bet it tasted as good as it looks..
     

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