Big Butt W/Qview

Discussion in 'Pork' started by smokin218r, Jul 1, 2015.

  1. smokin218r

    smokin218r Smoking Fanatic

    Hi All! Last August was the first and only time so far that I smoked a butt for pulled pork.

    I had not joined SMF yet but had visited many times. One lesson I had not yet learned was the importance of notes.

    So unfortunately I cant provide many details on the smoke. It turned out really good and wanted to share the pics and give what details I can remember.

    I was smoking this on a Sunday, before a large family gathering on the following Saturday.

    We picked up 3 butts from the local butcher that were roughly 10lbs each.

    I rubbed them down and let em sit for about an hour before going in the smoker.

    I used a mix of hickory and cherry chunks in my vertical propane smoker. (I now have a pellet pooper)

    Ran the smoker around 225 to 250. Temp swings a lot when adding chunks. Whenever chunks were needed I rotated the butts.

    Bottom to middle, middle to top, top to bottom. I believe it was around hour 8 when the stall started?? Then I wrapped foil over the pans I had the butts in. I know the whole process took 13 hrs to get to IT of 204. Then I pulled them out of the smoker. I only let them rest for about an hour as it was now 2am Monday morning and I had to work.

    All of the above was pretty standard procedure for butt, here is where I think I did things a bit different:

    I had smoked these in disposable tin pans which caught all of the juice. After the short rest, I used BBQ gloves and pulled the pork right in its own juices. The meat basically fell apart with a twist of my hand. Then when all pulled, I put the meat and juice in Ziploc's and in to the freezer. The following Friday we pulled the pork out to thaw. Saturday about an hour before it was time to eat, back into disposable pans it went and I reheated all the meat on the smoker with a little smoke. I had no complaints of mushy pork from the juices and the flavor was great. Reheating all of the pulled with smoke added extra flavor all around.





    Thanks for looking! It was a great experience and a ton of fun.
     
    crazymoon and chalupabatman like this.
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Outstanding!
     
  3. Nice yeild! Looks great and good looking bark. assuming you're going to freeze some of those packs? If so and a general question do you sauce the pork prior to freezing or upon reheating?
     
  4. smokin218r

    smokin218r Smoking Fanatic

    Thanks JP!
    Thanks Noel! No, I did not use any sauce due to all of the juice I froze with it. We served sauce on the side.
     
  5. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    I normally vacuum seal in 1lb portions. Reheat sealed bag in simmering water, add BBQ sauce and enjoy.
     
  6. smokin218r

    smokin218r Smoking Fanatic

    I would have vacuum sealed as well, but I was feeding a large group and planned to serve it all at once.

    Reheating in the smoker was a pleasant surprise.
     
  7. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Sorry, I should have added, for home consumption.

    Pleasant surprises are always good! I could use a few myself...
     
    Last edited: Jul 1, 2015
  8. xray

    xray Smoking Fanatic

    Looks awesome!! How big was the army you fed?
     
  9. smokin218r

    smokin218r Smoking Fanatic

    Thanks Man! We were expecting to feed 30 people. I wasn't sure how much yield I would end up with after cooking.

    The party was an all day affair and most ate twice.

    We had some leftover, but not much.
     
  10. xray

    xray Smoking Fanatic

    Thanks for the reply, I have two 9lbers for approx 20-25 people this Saturday. I'm concerned it won't be enough but there will be burgers, dogs, cooler corn and tons of other sides.
     
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    S218R, Nice looking PP ! [​IMG]
     
  12. smokin218r

    smokin218r Smoking Fanatic

    With all the other meats and sides, you should be fine.

    Get smaller buns.[​IMG]
     
  13. smokin218r

    smokin218r Smoking Fanatic

    Thanks CM! And thanks for the points!
     
  14. xray

    xray Smoking Fanatic

    [quoteWith all the other meats and sides, you should be fine.
    Get smaller buns.:icon_lol:
    [/quote]

    LOL! Sneaky
     
  15. b-one

    b-one Smoking Guru OTBS Member

    Nice work,tasty looking smoke!
     
  16. smokin218r

    smokin218r Smoking Fanatic

    Thanks B!! I have learned a lot since then.

    I'm looking forward to doing another round of butts.

    Brisket next I think.
     
  17. smokin218r

    smokin218r Smoking Fanatic

    Let me know how Saturday goes for you. I might be doing the same party again in August.

    Like to know if you had enough Q.
     
  18. xray

    xray Smoking Fanatic

    Will do! I have the number of 1/2lb. of PP per person in my head. If 18lbs of butt cooks down to 12 lbs then that's good for 24 people.

    I'm also sure some will be bashful and some are there for just the beer! Plus there will be an array of other stuff to eat. If I were serving just PP, I would definitely smoke 3 or 4 butts.
    I wouldn't worry about leftovers as PP keeps well, I'd be more worried about not having enough.
     
  19. smokin218r

    smokin218r Smoking Fanatic

    I'm always worried about not having enough. Leftovers are great!

    Maybe I subconsciously cook to much on purpose??[​IMG]
     

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